Tofu Cream CheeseTofu Cream Cheese on Crackers,
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This is the first mock cheese I ever created. I originally used it as a spread and then discovered it works as a cheese sauce (thickened with kudzu or arrowroot if desired) in cooked dishes. You can also use it in place of cream cheese, as a spread, and as an ingredient in other recipes.
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One 19-ounce package silken tofu, well drained
2 tablespoons olive oil 3/4 teaspoon hot paprika 1 1/2 teaspoons brewer's yeast 1/2 teaspoon salt 1/2 teaspoon turmeric 1 tablespoon umeboshi plum vinegar or red wine vinegar 1 tablespoon brown rice vinegar 1 tablespoon lecithin granules 1/2 teaspoon Tabasco sauce |
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Place all the ingredients in a food processor and process until smooth, or mash the ingredients in a medium-size bowl with a whisk or fork. Tofu Cream Cheese will keep, tightly covered, in the refrigerator for up to a week. |
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Makes 2 cups
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