Below is the full list of ingredients in Kraft’s Cheez Whiz. Bonus points if you can pronounce all of them. (And don’t even ask about Cheez Whiz “Light.” The only thing it’ll lighten up is the number of times you’ll get to blow out your birthday candles.)
WHEY, CANOLA OIL, MILK, MILK PROTEIN CONCENTRATE, MALTODEXTRIN , SODIUM PHOSPHATE, CONTAINS LESS THAN 2% OF WHEY PROTEIN CONCENTRATE, SALT, LACTIC ACID, SODIUM ALGINATE, MUSTARD FLOUR, WORCESTERSHIRE SAUCE (VINEGAR, MOLASSES, CORN SYRUP, WATER, SALT, CARAMEL COLOR, GARLIC POWDER, SUGAR, SPICES, TAMARIND, NATURAL FLAVOR), SORBIC ACID AS A PRESERVATIVE, MILKFAT, CHEESE CULTURE, OLEORESIN PAPRIKA (COLOR), ANNATTO (COLOR), NATURAL FLAVOR, ENZYMES.
Doesn’t that just scream “yum!” to you? Denatured, highly processed milk ingredients? I’m sure my childhood obsession with Cheez Whiz slothered on white bagels has nothing to do with this little lactose sensitivity I’ve developed over the years… nothing at all.
So for my own epicly awesome and healthlicious cheesy flavoured spread, I looked to my little friend nutritional yeast (a.k.a. “nooch”). Nutritional yeast is a super, super food lending a cheese-like flavour and texture where it would otherwise be amiss in vegan dishes. It’s chock-full of the B vitamins often elusive to those who follow a plant-based lifestyle, and is a complete protein, meaning that it provides all of the essential amino acids required by your body for proper functioning. I like nutritional yeast on popcorn, as a salad topper, pulsed in a food processor with equal parts pine nuts to create a vegan parmesan, or as below, to give my favorite seed-based spread a new lease on flavour. No unwanted, lactose-induced side effects (read: gas) included.
Sunflower Seed Cheez Whiz (raw, vegan, gluten-free, sugar-free)
2 cups sunflower seeds, soaked at least 2 hrs, drained, and rinsed (why soak? read up here)
1/2- to 3/4 cup nutritional yeast (depending on how dangerously cheesy you’d like it to be)
3 tbsp tamari (in a pinch you can use soy sauce – just note it contains gluten)
2 tbsp apple cider vinegar
2 tbsp miso paste (I used red brown rice 5 year aged miso)
1 clove garlic, finely minced
1 tsp sea salt
extra-virgin olive oil (EVOO), as needed for desired texture
Process all ingredients together until no visible chunks or clumps remain. If you want a smoother texture you can run some EVOO through the mouth of the food processor as it is running. Spread on pizza or crackers, as a paste in nori rolls or to amp up some wraps, or ad by the spoonful to give a salad staying power. Keeps about 5 days in the fridge.