Name: I Can’t Believe It’s Not Cheese Spread
Yield: Makes 1⅓ cups, 5 Servings
Ingredients: 2 tablespoons chickpea or light miso; 2 tablespoons freshly squeezed lemon juice; ½ cup no-salt-added canned chickpeas, rinsed well and drained; ¼ cup water; 3 tablespoons tahini; pinch smoked paprika (optional); 1 tablespoon garlic-infused olive oil; pinch sea salt (optional); 3 tablespoons no-salt-added creamy peanut butter; 2 tablespoons nutritional yeast flakes

Preparation info

Makes 1⅓ cups ,
5
Servings

Difficulty
Easy

Appears in

Low-FODMAP and Vegan

By Jo Stepaniak

Published 2016

About

Most vegan cheeses contain high-FODMAP ingredients, such as cashews and onion or garlic powder. This deceptively simple cheese spread offers plenty of cheesy flavor without dairy products, while keeping the protein high and the FODMAPs low. It’s fabulous as a sandwich filling, a base for Tortilla Pull-Aparts, or a topping for Loaded Baked Potatoes. Or you can just lick it off a spoon.