Tofu Boursin
Based on a recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. The recipe intro says, “This French-inspired garlic, black pepper, and herb uncheese is marvelous on bread or crackers and equally scrumptious piled on baked or steamed potatoes. Use it as a condiment scooped on top of pasta along with your favorite tomato-based sauce.” Cook time does not include chilling time.
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READY IN: 30mins
YIELD: 1 1/4 cups
UNITS: US
INGREDIENTS
Nutrition- 8
- 1⁄4cup vegan mayonnaise
- 1tablespoon umeboshi plum paste
- 1teaspoon dried basil
- 1teaspoon dried marjoram
- 1⁄2teaspoon dried thyme
- 2
- 1⁄4
- 1⁄8teaspoon ground rosemary
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DIRECTIONS
- Place tofu in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle.
- Crumble tofu into a food processor and add remaining ingredients. Blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary.
- Cover and chill several hours or overnight in order to allow the flavors to blend before serving.
- Keeps 5 to 7 days in the refrigerator.
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