Yield: approximately 2 1/2 cups of “cheese” spread

This recipe is a “two-fer,” as it includes both my white bean “cheese” and directions for making one of my favorite quesadillas.

Vegan block cheeses are available, but I’ve yet to find one I particularly care for other than a passable feta. So, thanks to inspiration from Jo Stepaniak’s The Ultimate Uncheese Cookbook, I’ve enjoyed experimenting with a variety of vegetables, beans, nutritional yeast, miso and other ingredients to create spreads that have a deep cheesy flavor, a nice consistency, and can often be substituted for grated block cheese. Because this particular one is made with beans, I like it especially well in quesadillas.