Cheese Spread*

¼ c quick or rolled oats

¼ c nuts or seeds

1 c water

⅓ c cooked carrots

1 tsp salt

1 tsp onion powder

½ tsp garlic powder

1 tbsp lemon juice

3 tbsp yeast flakes

Blend all ingredients until smooth.

Lightly boil in sauce pan, stirring about five minutes, until thickened.

Use on bread, crackers, vegetables, or as a vegetable dip.

*The standard version of this recipe calls for two tablespoons of tomato paste instead of the cooked carrots. We present this version as a variety for those who cannot eat tomatoes.