Tangy Jack

Every Body Eats by M.H.W. Hill Page 75

Tangy and creamy, an excellent filling cheese for enchiladas.

1 can (15 ounces) Cannellini beans (drained and rinsed well), or raw cashews, or cooked rutabaga
1/3 cup nutritional yeast flakes
3 tablespoons lemon juice
1/4 cup almond meal, or cashew butter, or bean butter, or rutabaga butter
1 tablespoon chickpea miso
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon mustard powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin

1. Select storage container with airtight lid that can be refrigerated.
2. Drain beans into colander; rinse very well; shake off excess water.
3. Place beans in container of food processor or blender; blend until smooth.
4. Add nutritional yeast, lemon juice, almond meal, chickpea miso, onion powder, sea salt, mustard powder, garlic powder, and ground cumin; blend to combine well.
5. Scoop spicy jack into storage container; place in the refrigerator overnight or for at least 6 hours, or use immediately to make enchiladas.

Store in refrigerator up to 8 days.

Use as you would dairy-based Jack cheese.

Servings: 1 cup
Preheat: None
Prep Time: 5 min
Cooking Time: None

Variations
To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are
several wheat-free miso’s on the market that can be used in equal replacement.