Cheezy Whiz
Is there anything better than cheese in a jar?! Creamy, pourable, delicious cheese -- It's droolfest!
When Exam Room Podcast Chuck Carroll invited Dr. Jim Loomis and I on to talk about chronic inflammation, I knew I had to come up with a hit-it-out-of-the-ballpark kind of recipe.
Something sweet, so, of course chocolate, you'll find that recipe here. And, something savory, and that HAD TO BE CHEESE!
Everyone knows Cheez Whiz, and now you know Cheezy Whiz!
Skip the saturated fat and cholesterol, keep the crack-like addiction.
Oh and yes, do put it in a jar, nuke it and pour it over these chips and eat a big ol' pile while watching, what else, but a baseball game (Go Cards!)
Ingredients
Setup
- 1/2 cup cashews, soaked for 30 minutes
- 1/2 cup plant-based milk (more to thin if you wish)
- 1 cup cooked cannellini beans
- 1 1/2 cups cooked butternut squash -OR- 1 cup of canned butternut squash puree (found in the baking aisle next to the canned pumpkin)
- 1 1/2 tablespoons mild miso paste
- 3 tablespoons nutritional yeast
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- juice of one-half lemon
Directions
Preheat oven to 400.
Peel and cut up a butternut squash into similar sized pieces. Line a baking tray with parchment paper and bake the squash for 30 minutes. Measure out about one cup of squash to use in recipe.
Add all ingredients to a blender and blend until creamy. Holy moly, This is just like Cheez Whiz from when we were kids.
Will last 4-5 days in the fridge in a sealed container.
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Video
How did this recipe work out?
You can freeze this cheese, as you can freeze most cashew based cheeses. Store in small, freezer safe containers. When you want to defrost, I recommend a slow defrost, (as opposed to putting it in the microwave) to bring it back to life. To do this, simply place the portioned frozen cheese in the fridge over night. I would not freeze more than 3 months. Thanks for your question!
