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The dairy industry is wigity-wack. This is the Crackerbarrel style UNcheese. This chedda spread is UNHickory Farms yo. Don’t patronize the Upchuck E. Cheese. Make this vegan cheese right in you own crib. Do what vegangster says, and make a kick ass chedda spread that everyone will love. Even folk addicted to MOO juice will chillax and say “cheesus” as they spread this def chedda on a cracka; the carbohydrate, non human kinda cracka. NO you ain’t trippin; this shiznit is TIGHT.

These are the ingredients you will need for your vegan cheddar spread.

  • 8 ounces of regular firm tofu, non Genetically Modified. Does not have to be exact, and be aware less is better than more regarding spread texture
  • 3 Tbsp of nutritional yeast, I use the smaller ground flakes. Don’t use Brewer’s YEAST!
  • 2 Tbsp Tahini. You can see the brand I use in the photo below.
  • 2 Tbsp organic lemon juice
  • 1 3/4 Tbsp chickpea miso. You can see brand below. Do not sub! Has a tanginess.
  • 1 Tsp paprika. I use and prefer Hungarian I buy bulk, but there is also Spanish.
  • 1/4 Tsp mustard powder (optional)
  • 1/2 Tsp garlic granules (non salted!)
  • 1 Tsp onion powder
  • 3/4 Tsp salt
  • 1/4 Tsp cayenne pepper powder

OPTIONAL – The following ingredients are NOT required, and you should start with the basic recipe above first.

  • (1 Tbsp dry light sherry OPTIONAL. Try recipe as is first)
  • A small handful of each: organic pecans, walnuts and/or almonds (OPTIONAL FOR MAKING A CHEESE BALL)

Tear tofu in chunks, bring to a boil.

Simmer tofu chunks for 5 minutes.

Drain the tofu chunks well.

Put the tofu in fridge to cool while you add other ingredients to food processor.

Crumble the now cooled tofu on top of the other ingredients in the food processor.

Cover and process for about a minute straight.

Uncover, push down the sides of the chedda and continue processing till smooth.

Here is what the chedda spread looks like before it is completely smooth. Continue processing!

Peeking through the hole I can see the spread is now smooth!

Here is the finished product of chedda spread.

Scoop it all out and chill in the fridge for at least a few hours before eating. It is even better if you chill overnight and eat the next day.

Here is what the chedda spread looks like the next day.

It is fantastic on homemade bread with a tomato slice, salt and pepper. MMM.

Now, for those of you who like lovely presentations, and like to get your hands dirty, you can make the chedda spread into a cheeseball or cheeselessball.  In my mortar, I used my pestle and crushed up a small handful of walnuts, a small handful of pecans, and a small handful of unpasteurized organic almonds which I bought at my food cooperative. (note, ALL almonds in the US are pasteurized; including almonds that say RAW, ORGANIC. You must buy them online, or ask your grocer to order them from overseas bulk. These are from Italy. Put all the crushed nuts in a large bowl. After processing the chedda spread, scoop the it into your hand.

Drop the ball into the bowl on top of the nuts. It seems like just a glob, but this is because it is still warm after processing.

Gently roll the cheddar ball round and round to pick up nuts on the outside.

Pick up the ball which is now firmer with nuts on the outside, and take a handful of the nuts from the bowl and rub along the sides and softly push them into the sides of the cheeseball to make them stick.

Roll the cheesball around some more, and again, take a handful of nuts and spread them on the outside of the ball.

Gently roll the ball some more, until most of the nuts are on the ball and not loose in the bowl. You will decide when it is finished.

Shape ever so gently the cheeseball in your hand and put in a bowl to rest while cooling it in the refrigerator. The shape of the bowl helps to keep the roundness of the cheeseball while it cools.

I let my cheesball cool overnight. I found a box of 100% whole wheat crackers (Back to Nature, Harvest Whole Wheats – just like good old triskets!) at the food cooperative and had them with the cheeseball the next night for dinner!

There is nothing like a cheddar cheese ball! I hope you enjoy.

Whether you choose the cheddar spread, or the cheeseball, you will be so happy you decided to make this amazing, healthy, nutritious and cruelty free staple.

Please do yourself a GREAT favor and buy the Ultimate Uncheese Cookbook by Jo Stepaniak. This book is a jewel. I have spent more time using this cookbook in the last two weeks, than I have any other cookbook in an entire year, or maybe even two.

Here is What the nutritional Count says:

  • calories 53
  • protein  5g
  • fat 3 g
  • carbohydrate 7 g
  • calcium 25 mg
  • sodium 66 mg

Now how does THAT compare to a cheeseball from the grocery store? There IS no comparison. It’s unhealthy, full of cholesterol, full of fat, full of cruelty, and basically full of crap. Enjoy the recipe. PLEASE share. PLEASE tell people about the Ultimate Uncheese Cookbook, which is the first book I have seen made with such love.

WHY should they have to endure this for our taste buds?

ONLY to then be thanked for their four years or so spent giving HUMANS the milk designed and meant for their babies by becoming hamburgers for humans?
This photo links to the exact video where this photo was taken.

MALE calves FROM THE DAIRY INDUSTRY are ripped away from their mothers, and become veal. They live short lives, are kept from sunlight to keep their flesh white and are confined to small spaces their short lives to keep their muscles from developing, making their flesh soft for the consumer. The photo below links to a video from HSUS with footage shot from a veal farm.