Yield: About 3 Cups

1 ½ cups (or 1 can drained) cooked butter beans, or whatever kind of white bean you like

½ package of soft tofu, drained

½ package (about 175g) of extra firm tofu drained

½ cup nutritional yeast

1 tbsp hemp hearts

1 tbsp miso paste of choice

2 tbsp lemon juice

1 tsp salt, add more if needed

1 tsp garlic powder

1 tsp mustard, I used yellow

½ tsp onion powder

½ tsp dried sage, if using sage powder reduce to ¼ tsp

¼ – ½ tsp of lemon zest, depending how lemony you like it

¼ tsp pepper

Splash of unsweetened plant milk or water, if needed for a thinner spread

¼ cup fresh chives or green onions, thinly sliced (optional)

Procedure

Place all ingredients except chives in food processor or blender and blend until smooth, my food processor took about 1 minute to reach a fully smooth consistency.

Taste for seasoning and add in chives or green onion if adding. Pulse food processor or bender just to incorporate, about 3-4 pulses. Serve as a dip or spread for crackers, sandwiches, or cut up veggies. Store in an airtight container in your fridge for up to 1 week.

The mixture was just been pureed for 1 minute in the food processor and now, in go the chives.

Finished product. At this point you can blend it even more but I prefer it with a little texture.

This is some cheezy spread on a rice cake with fresh tomatoes, cucumbers, sprouts, basil leaves, fresh craked pepper and hemp hearts, deeee-icious!