Then add the miso and the rice wine vinegar. Whiz it all up until blended. Add more miso if you want it thicker, though keep in mind that blending heats it up and cooling it (in the refrigerator) will make it thicken considerably.

So I got to lookin' around. The only nuts/seeds I had here were some pumpkin seeds (pepitas) picked up on sale last week. I tried running them through my Champion Juicer (blank inserted rather than mesh screen) as I would nuts, but they didn't make a nice butter. Over to the food processor. You have to add a little oil when you make nut/seed butters in a blender or food processor. I splurged and used some *very* good olive oil. I made it the consistency of tahini - or like a thin peanut butter.

I added my miso (roughly equal portion of the pepita butter). I also added a splash of rice wine vinegar to make it taste more like a cheese spread. I tasted a bit and smiled. I let a friend try it. After tasting it apprehensively, she asked, "Why is your cheese green?" She's not vegan, and she said it tasted just like cheese spread to her. So I think it passed that test.

Let me explain that the pumpkin seed butter is pretty green so it does not look cheesy at all (unless you compare it to moldy cheeses from certain unnamed countries). It is also certainly not low-fat (pepitas, olive oil). But this cheez has several health advantages:

1. Pepitas are quite high in zinc -- one of the highest concentrations in vegan foodstuffs (http://www.vegsoc.org/info/zinc.html).

2. Olive oil is monounsaturated and heart-healthy.

3. Miso has been linked to lower incidence of cancers.

4. No cholesterol.

5. Very cheap if you buy in bulk.