Cheezly White Cheddar- and it turned out to be just as fantastic as the
vegetarian version. I bought mine from Vegan Perfection stand during The
Cruelty Free Festival some years ago. The crumbily texture works well in this
recipe. You can buy your vegan cheese from Cruelty Free Shop or Vegan Perfection.
½ pack Cheezly White Cheddar (the type that does not melt)
¼ cup walnuts
1 tbsp tomato paste (plain)
1 clove garlic
1 tbsp olive oil
1 tsp ground cumin
Ground sweet paprika
- Cut the vegan cheese. Put it in a flat plate and mash it well with a fork. Transfer into a bowl.
- Roughly chop the walnuts and crush garlic.
- Combine the vegan cheese with paprika, cumin, walnuts, garlic and tomato paste. Drizzle the mixture with olive oil and mix well.
- Either serve it as a dip with dipping bread or spread on mini toasts.