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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Based on a recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. The recipe intro says, “This French-inspired garlic, black pepper, and herb uncheese is marvelous on bread or crackers and equally scrumptious piled on baked or steamed potatoes. Use it as a condiment scooped on top of pasta along with your favorite tomato-based sauce.” To roast garlic: separate a head of garlic into cloves leaving the papery skin intact; lightly and evenly coat the cloves with cooking spray and place on a sheet pan; roast in preheated 375°F oven until soft to the touch, about 20 minutes; cool; peel off papery skin and use immediately or store tightly covered in the ‘fridge for 5 days. This is free of gluten, soy, nuts, yeast, and corn. Per 2 tablespoons: calories = 60, protein = 3g, fat = 2g, carbs = 7g, calcium = 26 mg, and sodium = 50 mg. Cook time does not include chilling time. Ingredients:
1 (15 ounce) can white beans or 2 cups cooked white beans, drained |
2 tablespoons extra virgin olive oil |
1 tablespoon umeboshi plum paste |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
2 garlic cloves, roasted or 1/2 teaspoon fresh garlic, crushed |
1/4 teaspoon pepper (to taste) |
1/8 teaspoon ground rosemary |
Directions:
1. Add all ingredients to a food processor and blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary. Cover and chill several hours or overnight in order to allow the flavors to blend before serving. Keeps 5 to 7 days in the refrigerator.
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