Ingredients:

• 1.5 lb cream “cheese” (“Tofutti Better Than Cream Cheese”–Non-Hydro is what I use)
• 3 tbsp canola oil
• 2 tbsp brown rice syrup
• 2 tbsp minced garlic
• 1 tbsp powdered garlic
• 1 tbsp cider vinegar
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1 tsp dill
• 1/4 cup filtered water
• Fresh chives to taste (about 2g worth)

Add all ingredients to a food processor and blend on high to combine.  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Mexi-Pizza is a favorite here (and there, and there, too). This typically takes the form of a pre-made pizza shell slathered with refried beans, onions, peppers, Field-Roast Chipotle sausage slices, etc. For a vegan topping, I came up with this nacho-y topping that won a seal of approval.

• 2 TBSP + 1tsp Wondra(R) gravy and sauce maker
• 2 TBSP Earth Balance (soy-free)
• 3 TBSP nutritional yeast
• 1 TSP granulated garlic
• 1/2 TSP smoked paprika
• 1/2 TSP cumin
• 1 TSP taco powder
• 1 CUP almond milk

Steps:

First, you make a roux…

Heat Earth Balance in a saucepot on med low until melted. Add in Wondra and yeast make a light roux. Start whisking in almond milk. Add in granulated garlic and other seasonings to taste. Just before pouring over pizza, whisk in an additional tsp of Wondra and pour over prepared pizza. This last bit of Wondra will “set up” in the heat of the oven, not in the sauce pan, thereby allowing you to pour it on, which is handy.