Vegan MoFo Day 20: Soya Yeast Sandwich Spread, Mmmmm.....

One of Rosalie Hurd's Ten Talents was obviously not creative recipe naming. Soya Yeast Sandwich Spread? Really, Rosalie? Who's going to buy that? Or maybe she was keeping it a secret, so there would be more left for her. In any event, don't let the name steer you away, as the spread is really good. Here it is, in all of its 1968 glory:

First, you have to make her recipe for Soya Starter. This makes a lot more than you need, but she uses it in a number of recipes.

1 c soy flour (you can toast it first, if you want - 15 min at 350 F, stirring occasionally)

2 1/2 c water

1 t salt

Blend everything together, and then cook in a double boiler for 90 minutes. Refrigerate until completely cold before using.

To make the spread, combine in a food processor:

3/4 c soya starter, as above

1/4 c oil (she says soy, safflower, or corn - I used olive)

1 - 2 T lemon juice

6 T nutritional yeast flakes

1 1/2 t onion powder

1/2 t salt

1/4 - 1/2 t turmeric

Process until super-creamy. Scare other people away with the name, while enjoying it all by yourself. I ate half the batch with toasted struan (see photo). It is great on crackers, and would make a super spread on an avocado or tofurkey sandwich. Also, I can see it as a base for mac-n-cheeze or broccoli casserole, or poured over steamed asparagus.