4 Reviews

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!

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Damion Trimmier June 10, 2010

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 :>

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Kozmic Blues August 11, 2009

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!

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Prose May 20, 2009

Yummm, this was super easy to make and very tasty. I put it inside and on top of enchiladas. We much prefered it inside than on top. Not crazy about it by itself, but mixed in with the sauce and other stuffing, it was soo good. I would certainly make it again. We could def taste the tahini, so you'd need to like the taste of tahini to enjoy this. Made for the March 09 veggie swap.

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VegSocialWorker March 26, 2009
How-Do-I-Love-Thee Vegan Cheese