The only thing that might possibly be tastier than my Vegan Cheddar “Cheese” Spread, is my Vegan Cheddar “Cheese” Spread with a drizzle of my Vegan Rosemary-Shallot Red Wine Reduction.

This shimmering sophisticated sauce with it’s beautiful body, mouth feel and tangy-sweet savoriness is a lovely counterpoint to rich golden swirls of creamy “cheese.”

I use a red table wine in the recipe, but experiment with different wines for either slightly or dramatically different flavors to suite your palate.

Vegan Rosemary-Shallot Red Wine Reduction

Yield: 1/2 cup

1 tablespoon olive oil

2 shallots, halved lengthwise and thinly sliced

2 large cloves of garlic, thinly sliced

Sea salt and freshly ground black pepper to taste

2 cups red wine

2-3 tablespoons agave nectar

1 bay leaf, halved

2-5 to 6 inch sprigs rosemary

1 tablespoon vegan butter (I like Earth Balance)

In a large skillet over medium high, heat olive oil to shimmering.  Add shallot and saute, stirring frequently, for 2 minutes.  Add a pinch of salt and pepper and garlic and saute, stirring, for another minute.  Add remaining ingredients and cook, stirring occasionally, until reduced to 1/2 cup.  Remove rosemary sprigs if they start to come apart, as you don’t necessarily want rosemary needles in your reduction.  Swirl in vegan butter and remove from heat.  Mixture will thicken as it cools.  Serve drizzled over Melba toasts or crostini spread with whatever you like.  I think my Vegan Cheddar “Cheese” Spread is a particularly good accompaniment.  Garnish with sprigs of rosemary.  Store any leftover reduction in an airtight container in the refrigerator.