Yield: approximately 3 1/2 cups

This recipe is a “two-fer,” as my white bean “cheese” spread is the delectable base. The original recipe, a favorite dating from my vegetarian days, was made with grated cheddar, mayo, chopped smoked almonds, sliced scallions and plenty of freshly ground black pepper. Thankfully, this crowd-pleaser was a cinch to veganize. Serve with raw vegetables, toasted baguette slices, crackers or even in a baked white or sweet potato. The photo depicts dollops of the spread on strips of red bell pepper, each one nestled into its own stainless steel Asian spoon rest. My friend Sheila loved them.

White Bean “Cheese”

1 cup cannellini beans, rinsed and drained
6 ounces firm silken tofu
1/4 cup nutritional yeast
2 generous tablespoons cashews (I use lightly salted and roasted)
1-2 teaspoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons miso (light or dark, your preference)
optional: 1/2 teaspoon turmeric (for a more golden color)
up to 4 tablespoons unsweetened soy milk for a softer spread

Place all ingredients in the bowl of a food processor fitted with a metal blade. Process until the desired consistency is achieved. Store in an airtight container in the refrigerator.

The above is delicious alone or in other preparations, but to make the Smoked Almond and Scallion spread, add the following and combine well using a large spoon or spatula:

1 cup smoked almonds, coarsely or finely chopped in a food processor
4 large green onions, both white and green parts, thinly sliced
freshly ground black pepper to taste (don’t omit, as the hint of pepper is integral to the flavor of this spread)