Perfect for a dairy-free grazing platter, this Savoury Vegan Cheese Spread is an easy make ahead appetizer. Garnish with olives, roasted or pickled peppers, caramelized onions, etc and serve alongside some hearty crackers.
Servings 12
Calories 74kcal
Author Sylvia
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Ingredients
3tablespoonsolive oil
1/4cup cooked chickpeas
3tablespoonsaquafaba(the liquid from canned or cooked chickpeas)
1tablespoonmiso(We used brown rice miso which is gluten-free. Not all miso is gluten-free, so check before using.)
1/2cupalmond flour(also called ground blanched almonds)
1.5tablespoonstapioca starch(also called tapioca flour)
2tablespoonsnutritional yeast
1/4teaspoonsalt(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.
Notes
Storing
This will keep well in the fridge for at least 3 or 4 days.
Is Miso Gluten-Free?
If you are gluten-free, please check the ingredients, as some misos are gluten-free and some are not. For this recipe, we used used amano genmai, or brown rice miso, which contains brown rice, soy beans, sea salt, water, and a culture.
Nutritional Information
Nutrition information is an estimate only and does not include garnishes.