Gee Whiz Spread Recipes

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GEE WHIZ SPREAD

This spread is an amazing, versatile, whole food that is remarkably fast and simple to prepare. It's great on crackers and sandwiches or in almost any recipe that calls for dairy cheddar cheese. Spread it on buns for cheez burgers, or add a few spoonfuls to your favorite soup or sauce to turn them into cheezy delights. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

Provided by Sharon123

Categories     Beans

Time 15m

Yield 2 cups

Number Of Ingredients 9



Gee Whiz Spread image

Steps:

  • Place all ingredients in a food processor and process until completely smooth and evenly colored(may take a few minutes).
  • Stop processor and scrape down sides of bowl as necessary during processing.
  • Chill completely before serving.
  • Keeps 5-7 days in the refrigerator.
  • Variations:.
  • In place of the red peppers, use 1/2 cup cooked chopped carrots, or 3/4 teaspoons paprika, or 2 tbls. unsalted tomato paste.
  • For an "aged cheddar" flavor, add 1-2 teaspoons light or chickpea miso.

Nutrition Facts : Calories 436.7, Fat 9, SaturatedFat 1.4, Sodium 1091.8, Carbohydrate 67.8, Fiber 17.8, Sugar 1.4, Protein 27

2 cups white beans, cooked (or canned - 1 15 oz. can)
1/2 cup roasted red peppers or 1/2 cup pimiento, pieces
6 -8 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
2 -3 tablespoons sesame tahini or 2 -3 tablespoons smooth cashew butter
1/2 teaspoon prepared yellow mustard
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

CHEEZ WHIZ-SPREAD

Make and share this Cheez Whiz-Spread recipe from Food.com.

Provided by Alia55

Categories     Sauces

Time 30m

Yield 1 jar

Number Of Ingredients 5



Cheez Whiz-Spread image

Steps:

  • Cut cheese into small pieces and melt in double boiler.
  • Add evaporated milk, salt and mustard.
  • Remove from heat and stir in eggs.
  • Return to double boiler and cook until eggs thicken, stirring constantly.
  • Remove from heat.
  • Pour into a dish and cool slowly.
  • Stir as it cools to prevent a crust from forming.
  • Put in jars, cover and store in refrigerator.
  • Keeps several weeks.

Nutrition Facts : Calories 2673.6, Fat 199.8, SaturatedFat 122, Cholesterol 1045.4, Sodium 6979.6, Carbohydrate 58.9, Fiber 0.7, Sugar 3.5, Protein 161.1

1 lb cheddar cheese
2 cups evaporated milk
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 eggs, beaten

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