Vegan Cheez Whiz. Here’s the thing…
I ordered a cheese wrap at a raw food restaurant here in Montreal called Crudessence and it was amazing. Like, spellboundedly amazing. So, naturally, I asked them what was in it… and I recreated it.
Couple of words to note: this stuff is highly delicious as a sandwich or veggie spread. You know, the celery boats with the Cheez Whiz, maybe some raisins? But, it doesn’t melt. And, it’s vegan, so don’t expect it to taste 100% like the ‘real’ thing. Cool thing is, serving to serving, my vegan cheeze whiz has 2 grams less fat and 10 less calories than the Cheez Whiz original. Um… plus it’s made with just a handful of whole foods and not:
Whey, canola oil, milk, milk protein concentrate, maltodextrin , sodium phosphate, less than 2% of whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices, tamarind, natural flavor), sorbic acid as a preservative, milkfat, cheese culture, oleoresin paprika (color), annatto (color), natural flavor, enzymes.
I’m sure there are soy-based store bought versions out there that are very similar – loads of processed gunk, maybe even some tartrazine if you’re lucky? Heh.
Make this version!
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Smooth and creamy vegan cheese sauce that's perfect for any sandwich, wrap or vegetable spread.
½ lb. cubed and peeled butternut squash
1 teaspoon melted coconut oil
½ cup cashew halves, soaked in water for 12 hours, drained and rinsed
5 tablespoons freshly squeezed lemon juice
¼ cup nutritional yeast
1 tablespoon non-dairy milk
1 teaspoon yellow mustard
½ teaspoon turmeric
¼ teaspoon onion powder
¼ teaspoon garlic powder
Sea salt, to taste
Preheat oven to 400F and place cubed butternut on a small baking sheet. Drizzle coconut oil over top and rotate to coat. Roast in preheated oven for 25-30 minutes, until soft and mushy.
Meanwhile, add remaining ingredients to the jug of your high powered blender. Add roasted squash.
Puree until smooth, about 5 minutes. You'll have to use a spoon or tamper to push the ingredients into the blade. There is just enough liquids in this recipe to make it possible, but it can get a bit challenging. Be patient, continue to push the contents into the blade and process until smooth.
Spoon cheez whiz into a clean jar, cover and refrigerate for at least 12 hours to allow the flavors to develop (or use it right away... I did!)
Store in an air-tight container in the fridge for 1 week.
Makes 500mL, 2 tablespoons per serving, 8 servings.
For the soaked cashews - place raw cashews in a glass jar or bowl and cover with water. Cover the glass and place in the fridge. Drain the water from the cashews, rinse them and then use them in this recipe. I used coconut oil in this recipe to help with the creaminess of the recipe. I do not know if other oils would work. I'm not sure if sweet potato would work in place of butternut squash, but I don't see why not. It may make it a bit thicker/starchier, though. I'm not sure this recipe would work without nuts. I'll work on a nut-free cheese recipe :)
View nutrition information (once on page, scroll down)
The notes of this recipe are STACKED with a ton of tidbits on how to be successful with this recipe. If for some reason I’ve missed something, let me know and I’ll help ya out, as usual.
If you struggle with candida, I’ve learned that nutritional yeast can/may be safe on the diet. If you’re interested in this sort of thing, check this out, and this, too.
If you do not have a high powered blender, no worries. You may have to add a bit more liquid to make everything blend together nicely, but the soaking the cashews will definitely help make it easier to work with.
And there you have it – spreadable vegan Cheez Whiz that will change your sandwich making!
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