Who doesn’t love some creamy cheesy goodness on just about anything? How about when that cheesy goodness is perfect for crumbling, but also soft enough to spread? How sweet does the deal get if you can count all the ingredients on one hand, and if it takes only seconds to whip up?
I adore it on my Moroccan Spiced Carrot Salad, but it’s yummy on almost any other salad, or with sliced apples, or on toast or tofu scramble…lots of possibilities.
I make it with walnut pieces in the food processor, but you could also use walnut meal and skip the food processor part.
While this is not actual cheese, it is definitely cheesy and delicious and has a certain delightful je ne sais quoi.
- Grind dry ingredients in the food processor until fine and mealy.
- Add vinegar and pulse 4 or 5 times to combine.
- Store in airtight jar in the fridge.