Prep 5 mins
Cook 0 mins
I can't quite think of the proper adjective for this cheeze recipe... it's wonderful mixed into calzones, dolloped on pizzas, baked on enchiladas. Did I mention it also makes terrific vegan cheese fries? Try it! (Thank you, John Robbins- from May All Be Fed.)
- Simply combine all ingredients in a food processor and blend until smooth.
- This works well if halved, but it'll also keep for at least 4-5 days refrigerated.
- I'll be updating with specific ways to use this super, versatile vegan cheese!
I used this recipe to make a un-cheese pizza and it was very tasty! Though the lemon flavor was very strong, so next time I'll try adding less to none. Overall it was a good recipe, and I'll probably change my star rating once I try adding less lemon juice. GOOD JOB!
Super easy, and it does not have to be heated to thicken so it can be made quickly as well. So many of the vegan cheese sauces/dips I make use cashews or some sort of nut as the "base", so it is nice to have one that uses the creamyness of tofu for a change. I only tried this with tortilla chips, as is. I am hoping to experiment with some mexican spices and maybe some tomatoes with my leftovers :>
Another wonderful vegan cheese recipe! Easy to make and scrumptious. I used extra-firm silken tofu instead of water-packed, which I think gave it a nice creamy texture. I added extra nutritional yeast and doubled the garlic. I was out of dried basil, so I used an all-purpose seasoning with basil as a main ingredient and that worked out nicely. I used Bragg's Liquid Aminos instead of tamari, and next time I might reduce the amount slightly because it was just a tad salty (probably because I increased the nutritional yeast). After tasting, I added some crushed red pepper for a little spice. I enjoyed this as a dip with tortilla chips, and also as a topping for roasted potatoes and broccoli. Non-vegan husband and friend gave it the thumbs up too. When I find something this delicious and it's healthy too, life is good!