Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Cheese - Spread - -
1 tin any white beans, drained (i.e. butter beans or [[canellini beans|canellini bean])
6 tablespoons nutritional yeast flakes
3 tablespoons fresh lemon juice
2 tablespoons tomato juice, or about 1 teaspoon tomato paste and water
1 large tablespoon tahini paste
1 level teaspoon dijon mustard, ready made from the jar (maybe only half if you don't like the bite from mustard!)
Put all in processor, and whiz until smooth. Scrape down the sidesonce or twice and whiz again.
Keep in fridge covered with clingwrap, keeps at least a week.
I use it on crispbreads, but don't like it on ordinary bread.