Perfect for a dairy-free grazing platter, this Savoury Vegan Cheese Spread is an easy make ahead appetizer. With a mild umami flavour, you’ll love this savoury spread smeared over hearty crackers. It’s super easy to make too — just like our sweet vegan cheesecakes, all of the ingredients go straight into the blender. After that, it’s just bake, chill, and garnish if desired.
Ingredients
Visual Overview: Making Savoury Vegan Cheese Spread
Notes:
- Preheat the oven to 350F.
- You need a 4 1/2 inch springform pan for this recipe.
Toss the ingredients in a blender, blend until the chickpeas are fully pureed and everything is well-combined.
Making Savoury Vegan Cheese Spread
Making Savoury Vegan Cheese Spread
Pour the batter into a 4 1/2 inch springform pan. Bake at 325 for about 25 minutes.
Making Savoury Vegan Cheese Spread
Making Savoury Vegan Cheese Spread
Let cool and then chill in the fridge for a few hours before removing from the springform pan.
Once chilled, garnish as desired. We love it with topped with a mix of different coloured olives and tangy tiny Peruvian cherry peppers (also called Sweety Drop peppers). You could also use caramelized onions, roasted garlic, or roasted red peppers.
Savoury Vegan Cheese Spread
Recipe Card
Savoury Vegan Cheese Spread
Ingredients
- 3 tablespoons olive oil
- 1/4 cup cooked chickpeas
- 3 tablespoons aquafaba (the liquid from canned or cooked chickpeas)
- 1 tablespoon miso (We used brown rice miso which is gluten-free. Not all miso is gluten-free, so check before using.)
- 1/4 teaspoon salt
- 1/4 cup water
- 1/2 cup Mother Mix
Optionally, if you don't have the Mother Mix:
- 1/2 cup almond flour (also called ground blanched almonds)
- 1.5 tablespoons tapioca starch (also called tapioca flour)
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt (add more to taste)
Optionally, for garnish
- mixed olives, roasted peppers, Peruvian or Sweet Drop peppers, sundried-tomatoes, roasted garlic, etc.
Instructions
- Preheat oven to 350F.
- Put all ingredients in blender and blend until the mixture is a thick and the chickpeas are completely incorporated. Pour into a 4 1/2 springform pan and bake at 350F for about 25 minutes.
- Let cool and refrigerate for a few hours before removing from the pan.
- Garnish with your choice of olives, pickled or roasted peppers, Peruvian or Sweety Drop peppers, roasted garlic, fresh thyme leaves, etc. Serve with hearty crackers.
Im allergic to nuts,can i replace the almond with sunflowerseeds or pumpkinseeds ?
Hi Pia – I haven’t tried that, but you could certainly give it a go – it uses almond flour, which is very finely ground almonds, so you would need to turn your seeds into flour. If you try I’d love to hear the results.
This looks amazing and super easy. Thank you for sharing ???
Thank you!
I finally made this for a work potluck mental health hour. It was a hit! Super easy and relatively quick to prepare. You could switch up the toppings for a different feel. I used olives and mini pickled peppers this time. My husband got the leftovers and suggested caramelized onions for next time. Yum!
Thank you! Glad to hear it was a hit!
Would it work to add some veggies? Like cauliflower, or broccoli florets to the mixture? Or, something else, for some texture? Thanks
Hi Zita – Usually I garnish this with olives, roasted peppers, or caramelized onions/garlic. I haven’t tried adding veggies to it, but you could give it a try. It sounds like you might be looking for something more like a quiche recipe though – this is meant to be cream-cheese like spread for crackers.
Thanks, Sylvia! I was actually looking for a savory cheesecake, the title got me confused. Like a cheesecake, but not sweet, instead salty and with vegetables
Hi Zita – Yes, I can see how that might have been confusing. This recipe was difficult to name. I appreciate your feedback and will look at a title change for the recipe, maybe something like Baked Vegan Cheese Spread?
thank you so much – finally tried it and added a couple of mexican spices and topped it with avocado and pico de gallo – it was ooooo good. You are so creative <3
Thank you! What a great idea with the Mexican spices!