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Friday, December 30, 2011

Vegan Crock Cheez

I have always loved cheese & crackers.  When giving up cheese that is definitely something I missed.  This really fits the bill.  This is much like those tubs of spreadable pasteurized process cheese food products that you spread on crackers.  The texture is not identical (a bit softer) but the flavor is perfect.  This recipe is from "The Ultimate Uncheese Cookbook" by Jo Stepaniak.

1/2 lb (8 oz) firm regular tofu, drained
3 Tablespoons nutritional yeast flakes
2 Tablespoons sesame tahini or raw cashew butter
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons light or chickpea miso
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard

*break tofu in large chunks, place in saucepan & cover with water
*bring to a boil, simmer 5 minutes
*drain well
*chill uncovered in refrigerator until cool enough to handle
*crumble & place in bowl of food processor with remaining ingredients; process into a smooth paste, scraping down sides of bowl as necessary
*chill several hours or overnight before serving to allow flavors to blend

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