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I have not tested this recipe with other blenders or food processors. Pulse until the mixture blends smoothly then continue until it’s as smooth as you can get it. Blend the ingredients in a tall narrow cup to make things easier. For best results, add 1/4 cup of water at the start (especially if you know your immersion blender is not particularly powerful). You can also use an immersion blender for this recipe. This will take more patience but it can work! I used to use my $30 Oster blender for making vegan cheese with soaked nuts and seeds all the time. Continue until the mixture blends smoothly. Blend using the pulse setting for 10 seconds at a time. If you have a regular blender (not a high powered one), add the 1/4 cup of water at the start. Either way, the homemade cheez whiz will firm up in the fridge even with the additional water. When I used the larger container to blend, I needed 1/4 cup of water. I was able to blend the mixture until it was glossy and smooth with only a couple tablespoons of additional water to help out. The best results I’ve gotten were when I used my Ninja blender with the single-serve smoothie cup. Maple syrup is the one ingredient that might give you pause in this recipe, but trust me, go with it! Equipment 1 teaspoon dijon mustard (regular mustard will work also if you don’t have dijon).1 clove of garlic OR 1/8 teaspoon garlic powder (though I think fresh garlic is better).2 tablespoons butter-flavoured coconut oil (or melted vegan butter).1 tablespoon lemon juice (fresh or bottled is fine).1 small roasted red pepper from a jar (about 30grams).Fortunately, most of the ingredients can be pulled out of your pantry so you can whip this versatile spread anytime. I find the ingredients and amounts add up to the perfect vegan cheez whiz flavour and even minor changes can disturb the balance. I recommend sticking to the ingredients list, at least the first time, when making this vegan cheez whiz recipe. Tofu sometimes also has a beany flavour so you can add a bit extra flavour to cover it up. You can get around this by adding a little extra fat in the form of butter-flavoured coconut oil or another oil that you like. There’s less fat in tofu than seeds and nuts so the texture will not be as smooth. Drain the tofu very well before you use it but it will also blend up to a nice creamy base. If you’re allergic to nuts and seeds, you can use a cup of firm tofu instead.

The flavour is a bit more woodsy and sometimes the colour is a bit on the grey side but they can blend up just as nicely if you soak them.

A great alternative is raw sunflower seeds. Maybe because we’re all suddenly making vegan cheese with it. While, raw cashews seem to make the best vegan cheez whiz, they are pricey and it seems like they’re getting more expensive all the time. You can either throw a cup of raw cashews into the fridge covered in water overnight, soak them for an hour at room temperature, or, if you don’t have time, boil them for 10 minutes. The nuts do need to be soaked to make this easier on your blender. Plus, they’ll help this spread firm up without the need for any additional thickeners or stabilizers. Raw cashews are perfect for this recipe because their flavour is very mild and they have a good protein and fat content that can be blended down very smooth. For best results (the creamiest, dreamiest results), use soaked raw cashews as the base. You can whip up this vegan cheese spread anytime with vegan pantry staples – no fresh produce necessary. Once you make this recipe in your kitchen, it becomes YOUR vegan Cheez Whiz and there ARE no rules. If you’re allergic to seeds and nuts, you could use tofu instead. Or try sunflower seeds instead of cashews for a lower cost alternative. This vegan cheese sauce is deliciously tangy and savory, rich and smooth but made with nutritious ingredients like red peppers and cashews. Vegan Cheez Whiz Ingredients & Alternatives