You can use the delicious walnut cheeze to stuff peppers. You can also use as a dip or spread for raw vegetables, toast and crackers.
- 2 cups walnut halves and pieces about 10 ounces
- ¼ cup nutritional yeast
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons white (aka yellow or mellow) miso
- 2 tablespoons finely chopped fresh Italian parsley or 1 tablespoon dried parsley flakes
- 1 tablespoons soy sauce or tamari
- 2 cloves of garlic
- 1-4 tablespoons of water, as needed
- Salt, as needed
Other optional additions:
- sun-dried tomatoes
- chopped spring onions (scallions)
- caramelized onions
- smoked paprika
- cayenne pepper
- Soak The Walnuts: Place walnuts in a large bowl and add enough water to cover by 3 to 4 inches. Set aside at room temperature to soak for at least 12 hours. If you’re in a hurry, you can use a quick method for soaking – bring water to boil, pour over the cashews and let them soak for 20 minutes.
- Blend The Walnuts: Drain soaking liquid then rinse walnuts under cold water. Place walnuts in the bowl of a food processor fitted with a blade and process until they become paste-like.
- Add nutritional yeast, lemon juice, miso, parsley, soy sauce, garlic to the food processor.
- Purée until smooth and creamy, about 5 minutes.
- Stop the processor periodically to scrape down the sides of the food processor bowl. (As needed, water 1 tablespoon at a time to help the mixture blend.) Taste and season with salt, as desired.
- Transfer the cheeze into a glass container. The cheeze will thicken after 30 minutes and will keep in fridge up to 4 days.
This will keep in the refrigerator about 4 days. You can also put in the freezer for 3 months.