I gave up dairy when my youngest child was diagnosed as being allergic to the stuff. Since then, I have been able to experiment with ingredients that I would not have normally bought. This recipe is to help with those cravings for butter and cheese. The spread tastes delicious on toast, crackers, and hot biscuits.
1/2 cup grated vegan cheddar cheese (I use Daiya)
4 Tbsp vegan butter (I use Smart Balance)
1 tsp dry mustard
1/2 tsp Worcestershire sauce
Pinch black pepper
Cream ingredients in a small bowl. Keep refrigerated until ready to use.