Wine and cheese are commonly paired together as an offering at parties and special events, which was the inspiration for this wine-flavored vegan cheese spread.
1 clove garlic
1/4 cup nutritional yeast flakes
2 tablespoons raw tahini
1 tablespoon garbanzo bean or other light miso
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon sea salt
2 tablespoons or more red wine of choice
Taste and add additional salt or red wine as desired. Transfer mixture to a small bowl.
Serve with crackers, slices of bread, or fruit, or use as a spread for sandwiches. Store spread in an airtight container in the refrigerator for up to 1 week.
Ease of Preparation: Easy
Preparation Time: 5 min
Servings: yields 1 1/2 cups
Recipe By: Beverly Lynn Bennett
From: The Complete Idiot's Guide to Vegan Cooking
Used with permission of Beverly Lynn Bennett