Cheezy Hummus

by Angela (Oh She Glows) on July 14, 2011


I was out running by 6:30am this morning trying to beat this crazy heat wave we’re experiencing here in Southern Ontario. It was a cool and crisp 15 Celsius…the perfect morning for a 4.5 mile run! I was glad to get out there early because the temperature quickly rose to 30 C by noon.

I came back a happy girl with a cold breakfast waiting for me!


I’m completely obsessed with this Raw Buckwheat Breakfast Porridge. I’ve had it every morning this week and occasionally for a snack. Last night, I made my 3rd batch and let it thicken up overnight. It’s not necessary to leave it overnight, but it makes the morning quick and effortless.


This morning’s mixture was cinnamon blueberry almond. I added 1/2 cup of blueberries, 2 tbsp chopped almonds, and a sprinkle of cinnamon to the mixture (original recipe found here). Perfecto!


Another quick and easy recipe also came out of the food processor. It’s a combination of two of my favourite things…my favourite hummus and vegan ‘cheeze’ sauce. Mmmmm.

My favourite cheeze sauce recipe is this one below.



Basic Vegan ‘Cheeze’ Sauce

Yield: 1.5 cups

  • 3/4 cup raw cashews
  • 1/2 cup vegetable broth
  • 2-3 garlic cloves, to taste
  • 2 tbsp fresh lemon juice
  • 6-8 tbsp nutritional yeast
  • 2 tsp Dijon mustard
  • 1/4 tsp onion powder (optional)
  • 1/2 tsp kosher salt , or to taste
  • Freshly Ground black pepper & your desired dried or fresh herbs


Directions: Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Makes 1-1.5 cups.


I tweaked the cheeze sauce recipe above and then added chickpeas, Tahini, and more lemon juice. This Cheezy Hummus is inspired by Ashley after I spotted her adding chickpeas to my Mac n Cheeze sauce. I thought it was a great idea, so I decided to combine hummus and cheeze sauce for a fun dip.



Cheezy Hummus

Inspired by Ashley.

Yield: approx 1.5 cups

  • 3/4 cup raw cashews
  • 1/2 cup vegetable broth
  • 2-3 garlic cloves, to taste
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/2 cup nutritional yeast
  • 1 cup cooked chickpeas
  • 2 tbsp Tahini
  • 1-1.5 tsp kosher salt , or to taste
  • 1/2 tsp- 1 tsp chili powder
  • Freshly Ground black pepper & your desired dried or fresh herbs
  • Water to thin out, if desired



1. Add cashews into food processor and process until fine crumb. Be careful not to over-process and release the oils.

2. Now add in the rest of the ingredients, to taste, scraping down the sides of the bowl as necessary. Drizzle with olive oil and sprinkle with chili powder. Makes about 1.5 cups.


The backlit photos are for you Ash! ;)



It turned out fantastic- creamy, cheezy, flavourful, and incredibly hard to resist! A great way to make carrot sticks and celery a bit more exciting. For lunch today I also had [slathered] it on a veggie sandwich. :)


Eric, who isn’t even a chickpea fan, happily gobbled it up!

Uh oh….I’ve created a monster…I’m going to have to hide this stuff.


Glo Bar Giveaway Winner

Congrats to Valerie C!

Valerie said, “Since life is so fragile, I always tell myself: “Love life”. Then the sky turns clear and there’s no more big matters. Get up telling you that today will be the most beautiful day of your life. And smile!”

A big thank you to everyone who participated in the Glo Bar Giveaway…I wish I could send you all a box! I enjoyed reading your favourite quotes and life lessons. If you ever need a lift in spirits, read through the comments…instant pick me up!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 32 comments… read them below or add one }

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Jennifer Baldwin July 14, 2011 at 6:28 pm

I always make my own hummus and will definitely be giving this a try…I guess it would work the same with cashew butter ? I have all the ingredients except for cashews…thank you !


Chelsea @ One Healthy Munchkin July 14, 2011 at 6:35 pm

I love nooch + hummus together! I just found my nooch after doing some pantry organization today so I can’t wait to try this (or, rather, a variation of this without the cashews ;))!


Mary (What's Cookin' with Mary) July 14, 2011 at 6:58 pm

I literally just clicked publish on my red pepper hummus :) Seems we both had hummus on the brain! I have to admit, cheezey hummus sounds pretty dang good. Perhaps that’ll be the next hummus I make!


The Healthy Hipster July 14, 2011 at 7:02 pm

What a delicious twist using naturally cashews instead of savoury and bitter tahini! Ever so creative, Angela!


Namaste Gurl July 14, 2011 at 7:06 pm

I add nooch to just about everything these days– yes, even oatmeal. It not only boosts the protein and nutrition, but gives the best cheezy and nutty taste to everything. I can’t seem to eat anything without it these days :)
Both recipes look divine! Will definitely be trying out asap!


Emma (Emma+Jacob) July 14, 2011 at 7:12 pm

Oh my what a great idea! :D


bitt of raw July 14, 2011 at 7:23 pm

bummer i never entered the glo bar contest because i never heard back from you about if any are gluten-free, are any?


Angela (Oh She Glows) July 15, 2011 at 9:38 am

Nope! sorry I didnt get your message.


Katherine July 14, 2011 at 7:34 pm

This sounds soooo ymmmy!


Shannon ~ My Place In The Race July 14, 2011 at 7:37 pm

Wow! That hummus sounds amazing!! :P


Kristin (Cook, Bake, Nibble) July 14, 2011 at 7:54 pm

You had me at cheezy ;)

Looks delish!


Katrina July 14, 2011 at 11:41 pm

I love this idea! Yum!


Laura @ Sprint 2 the Table July 15, 2011 at 12:49 am

Cheese makes everything better – hummus included! I love that you had dijon in the sauce. I’m on a mustard kick lately.


Jackie @ That Deep Breath July 15, 2011 at 1:59 am

Congrats Valerie!

That “cheeze” sauce looks super yummy. I’m not vegan but it’s always fun to try new foods…I’m sure this would be delicious with pasta


Aine @ Something to Chew Over July 15, 2011 at 6:11 am

Yum yum that looks great! Hummus for lunch today :)


The Mrs @ Success Along the Weigh July 15, 2011 at 7:28 am

That looks so good!


Tiff @ Love, Sweat, and Beers July 15, 2011 at 7:33 am

Neat! Thanks for posting. I just got some nutritional yeast and can’t wait to try it out.


LizAshlee July 15, 2011 at 7:51 am

Luv hummus and cheezy…what a perfect combination!

Happy Friday!! Yippee!


eva @5fruitsNveggies July 15, 2011 at 10:58 am

thanks for posting the cheeze sauce…i’ve been dying to make one…i completely trust your taste buds and i think this will be my first one….is this a sauce to be used on mac & cheeze?


Robyn July 17, 2011 at 4:31 pm

It should read Oh Shes good!! Awesome combo,,,I had fresh thyme(fresh mushrrom suop) to use so used that instead of chili,,,but this will be a regular to go to recipe(another!!)
Hope you had an awesome weekend,,,we are finally getting a little heat in little old Alberta<3


Robyn July 17, 2011 at 4:32 pm

Delexia?? No just gotta slow down,,,hehe


Kelsey July 18, 2011 at 10:24 pm

It says cooked chickpeas, but should I buy canned chickpeas or the kind you buy in a bag?


Marianne August 2, 2011 at 2:43 am

Sounds like the perfect marriage of flavours – I often combine cheese and hummus in sandwiches, wraps, etc. If I had this, it would already be done for me!


Cassie (A Pinch of Cassafras) May 18, 2012 at 8:17 am

oh. my. goodness. made this last night and it was AMAZING.

thank you thank you thank you for another amazing recipe!


Angela (Oh She Glows) May 18, 2012 at 10:29 am

Glad to hear that Cassie!


Debbie June 26, 2012 at 10:18 am

I have been eating plant strong since December 2011 and love it. Made the cheese sauce last night added it with whole wheat pasta shells, browned vegan franks sliced, browned portobellas, and steamed local broccoli…it was so delish. tonight making enchiladas for a non vegan crowd comming to dinner. This will be vegan. I’m using your cheese sauce for the top and then put it under the broiler for just a tad bit!


Eloïse January 26, 2013 at 7:59 pm

This is really yummy! I was surprised how much I liked it! I like the chili powder in it! Changes from hummus!


Jen January 30, 2013 at 6:50 pm

This hummus is so tasty! I was getting bored with my usual hummus and this is a refreshing change. Yum!


Christine February 23, 2014 at 12:24 pm

I’ve really come to love everything about your blog. Thanks so much for all the great recipes and stories. I’ve come to the conclusion that nutritional yeast leaves me feel lousy and headache-y. I’ve searched around online but don’t see any possible substitutes for this ingredient other than possibly a vegan bouillon cube. Do you have thoughts about any other possibilities?


Angela (Oh She Glows) February 23, 2014 at 12:43 pm

Thank you Christine! I’m sorry I don’t have any other ideas as replacements other than some cashew cream, but it would depend on the recipe. I’ll let you know if I think of something!


Tova April 30, 2014 at 4:23 am

what is special about kosher salt? :-)


Jill July 13, 2014 at 8:21 pm

I made the cashew cheese sauce for a Mac & cheese w/ broccoli. I added Chilli flakes, thyme, oregano, anan extra teaspoon of mustard. My husband asked for seconds. This is the best cheese sauce we have ever had. Thank you!!


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