Dressings, Dips and Cheeses

Red Lentil Cheddar 

 Soak lentils in boiling water for 25 minutes.  A heaping 2/3 cup of red lentils, rinsed well            1 ¼ cup boiling water

After soaking, blend with the remaining ingredients.

3 Tbsp lemon juice                                 2/3 cup coconut oil

      1 ½ tsp salt                                     4 Tbsp nutritional yeast*

     1 ½ tsp onion powder                                    2 tsp honey

    1 ½ Tbsp arrowroot powder                            ¼ tsp cumin

          ¼ tsp turmeric                                   2 tsp smoked paprika

     ½ Tbsp No-Brag Mock Aminos**                    ½ tsp celery 

Soak lentils in boiling water for 25 minutes. Add all ingredients to blender and blend until smooth. Place in a saucepan and cook over very low heat for approximately five minutes, stirring constantly (Do not try to shorten this time and cook at a higher temperature or the raw lentil flavor will not cook out). Pour immediately into your desired cheese mold (I use a glass bread pan). Cool thoroughly or leave overnight in fridge. This cheese may be grated after several hours of cooling. This is good for Chinese Stacking Dish, vegan omelets, in salad, or wherever you desire a “gratable” cheese.

Yield: This usually makes enough for three of four meals for 3 or 4 people. I just cut it into 3 or 4 “bars” & grate as needed. 


*If desired, nutritional yeast may be replaced by adding a little more onion powder and a few pumpkin seeds or cashews.

**No Brag Mock Aminos recipe available here. https://www.swiftrunnerministries.com/recipes--seasonings-notmeats-scratch.php

Mock Egg Salad
1 batch scrambled tofu*                  ½ cup homemade mayonnaise**
½ cup onions, chopped                    1/3 cup olives, chopped
1/3 cup celery, sliced                      1/3 cup lemon pickle relish***
Just mix together and spread.

*Scrambled Tofu --1 pkg. (14-16 oz.)  water-packed tofu,
1 tsp chicken-like seasoning,            1 tsp Lawry’s- like seasoning,
¼ tsp turmeric. Mash tofu and scramble in skillet over medium heat until flavors are absorbed and tofu turns a light yellow color.
**Homemade Veggienaise 
½ cup olive oil (light)              ¼ cup soymilk
 2 Tbsp lemon juice           salt, to taste
Blend oil and soymilk in the blender. Add lemon juice last. Salt to taste.

***Lemon-Pickle Relish 
 ½ cup lemon juice             ½ cup water
 ½ cup honey          ½ cup organic sugar
 4 tsp salt       1 quart cucumber slices (4 cups)
1 small red pepper, chopped      ¼ tsp celery salt 
Refrigerate 24 hours. For relish, drain off liquid (save) and process in food processor. You may add desired amount of liquid back. To can: Simmer 10 minutes. Process for 10 minutes in a boiling water canner. (1/4 inch head space) I use Jelly jars.
                                                                         Easy French Onion Dip

For Vegan Sour Cream base --1  box (12.3 oz) firm  silken tofu

Blend with approximately 3 Tbsp of oil and 3 Tbsp of lemon juice

Remove from blender and stir in 

  French Onion Seasonings:

4 tsp vegan beef seasoning

1 tbsp minced onion

2 tsp onion powder

Serve with crackers, veggies, or pita chips 

Pesto
1⁄2 cup walnuts or pine nuts
1 cup fresh basil or 2 Tbsp dried
1/3 cup water
1/3 cup olive oil
3 cloves of garlic
1 Tbsp lemon juice
3⁄4 tsp salt
Blend until smooth. Good on pasta or pizza. 
Makes about 8 servings. 
(I usually double this batch.)
Herb Schmear
1 ½ cups cashews, raw 
3 Tbsp lemon juice
1 tsp onion powder 
2 cups water
2 Tbsp nutritional yeast 
2 tsp agar powder
1 tsp garlic powder 
1 ½ tsp salt
1 Tbsp basil
1 tsp each, thyme, parsley, chicken-style seasoning
Boil water and agar for 5 minutes. Blend all the ingredients. Pour into molds and chill. We use this as a spread on bagels, artisan bread or crackers.
 (You may replace cashews with almonds and add 
a Tbsp of olive oil)
Polenta Cheese Spread

1 c. water 
½ cup cornmeal, very fine 
¼ cup olive oil 
1 tsp paprika 
1 tsp salt 
1 tsp onion powder 
1/2 tsp garlic powder 
1 tsp lemon juice 

Cook in pan on stovetop or over fire until thickened. Good on bread or crackers.
Velveeta-Like Cheese
3 cups water
1/2 cup flour
1/2 cup olive oil (or Less)
1/4 cup sesame seeds 
3/4 cup nutritional yeast 
3 tsp salt
4 Tbsp cornstarch 
1 1/2 tsp garlic powder
1 1/2 tsp onion powder 
4 Tbsp lemon juice
1/4 cup pimento or 2 tsp paprika   

Blend thoroughly in blender.  
Cook on stove top until thickened.
Sesame Cheese

½ cup sesame seeds

1 cup water

3-4 Tbsp nutritional yeast  

1 ½ tsp salt

2 tsp garlic powder 

½ cup  olive oil (or less)

4oz. jar pimento OR 2 tsp paprika          

 ¼ cup lemon juice


Blend until smooth.  This will take a little while if you are using a regular blender.   

We use this for Macaroni and Cheese.
Garlic “Feta” Dressing
FETA : 1 pkg. organic water-packed tofu
Crumble in bowl and sprinkle liberally with salt, garlic powder and lemon juice. 
Marinate several hours.
DRESSING
2 cups cashews*
2 Tbsp potato flour or flakes
2 1⁄2 tsp salt
2 tsp nutritional yeast flakes
2 Tbsp minced onion
3 garlic cloves (more if you like)
1⁄2 cup lemon juice
2 1⁄2 cups water
1⁄2 tsp honey
Blend dressing while adding water gradually until smooth. Stir in tofu “Feta." 
For everyday use I often make this without adding the “feta.” I just add a little more garlic. 
* The cashews may be replaced with almonds and a Tbsp of olive oil added for an extra calcium boost.
All recipes and pictures © Bible Picture Pathways (Parent organization of Swift Runner Ministries)--Not to be used for commercial gain