A Tale of Two Cheezes

Aged Butternut-Chedder & Aged Monsterella-Parm Cheeze spread, stuffed in cherry tomatoes.

What? Cheeze? Again?
Yep. I'm obsessed. But in my kitchen I believe that it's a complete and utter crime to not share a good recipe. So dear readers, I am overwhelmingly excited to share with you yet again another tasty comfort food. If you have an upcoming holiday party and don't know what to bring, a simple crudite platter with one or both of these cheeze spreads would be a great hit! I've tested both of these cheezes on my omnivore friend and happily got her honest seal of approval.

Aged Butternut Chedder Cheeze Spread

Step 1: 

2 &1/2 c (packed) Butternut Squash shredded

3 to 4 tbsp Apple Cider Vinegar

3 to 4 tbsp Extra Virgin Olive Oil

1 to 2 tsp Sea Salt

3 to 4 tbsp Nutritional yeast

Mix the above ingredients together in a large bowl. Spread in a thin layer on dehydrator sheets and dehydrate for roughly 6-7 hours. Once the butternut squash has finished it's dehydrating time it should amount to about 1 cup (packed).

Step 2:

In food processor combine

1 c of the above mentioned dehydrated butternut squash mixture

1 c Macadamia nuts

3 to 4 tsp Apple Cider Vinegar

1/2 tsp Paprika

2 tbsp Nutritional yeast

Sea salt to taste (keep in mind that the butternut makes this fairly sweet)

Process until mixture forms into a lump, break apart the lump and repeat. Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. Scrape down the sides and repeat three to four times.

Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.

Aged Monsterella-Parm Cheeze Spread

(this is my personal *new* food fav)

Step 1: 

2 c (packed) Zucchini peeled andshredded

2 tbsp Apple Cider Vinegar

2 tbsp Extra Virgin Olive Oil

1 to 2 tsp Sea Salt

Mix the above ingredients together in a large bowl. Spread in a thin layer on dehydrator sheets and dehydrate for roughly 6-7 hours. Once the Zucchini has finished it's dehydrating time it should amount to about 3/4 to 1 cup (packed).

Step 2:

In food processor combine

3/4 or 1 c of the above mentioned dehydrated Zucchini mixture

3/4 or 1 c Macadamia nuts (depending on amount of Zucchini)

1 to 2 tsp Apple Cider Vinegar

Sea salt to taste (a few pinches)

Process until mixture forms into a lump, break apart the lump and repeat. Eventually the lump will shape into a ball and begin to move around the food processor, as this happens the cheeze will start to stick to the sides of the food processor. Scrape down the sides and repeat three to four times.

Shape mixture into desired form and store in an air tight container in your fridge. It should keep for up to a couple of weeks.

xoxo,

Sarahfae - AtV