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Dole Banana Farmer

Five-Star Vegan Cheese Spread

WEB USE_Dole_Vegan_Cheese_Fondue_Spread-30
40 Minutes Total time 20 Minutes Prep time 20 Minutes Cook Time 237 Calories 8 Servings

Ingredients

Allergens: Soy, Tree Nuts, Wheat

Directions

  1. Cover potatoes and cashews with 1 inch of water in medium saucepot; heat to a boil over high heat. Reduce heat to medium; simmer 15 minutes or until potatoes and cashews are very tender. Drain. 
  2. Pulse garlic cloves in food processor to chop, scraping down sides with rubber spatula; add potatoes and cashews and purée just until smooth (do not overprocess). Transfer potato mixture to small saucepot; heat 3 minutes over medium heat, stirring occasionally. Add nutritional yeast, cream cheese, lemon juice, miso paste, salt and pepper; stir until cheese is melted and mixture is heated through. Makes about 2½ cups.
  3. Cool spread slightly and transfer to a small bowl; cover with plastic wrap, pressing wrap onto surface. Invert spread in center of a large serving plate; arrange broccoli, cauliflower, carrots, apple and baguette around spread.
     

Tips & tricks

For a warm dip, keep the saucepot over low heat on the stovetop. Warm dip can also be served over nachos or pasta.
Vegetarian Vegan Milk and Other Dairy Tree Nuts Wheat Appetizers Snacks

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