I found this recipe in the book EAT & RUN ( My Unlikely Journey to Ultramarathon Greatness) written by SCOTT JUREK. I took the original recipe and changed it for my taste. I highly recommend this cheese- you will love it like I do, I promise.

Thank you, Scott Jurek!

INGREDIENTS ( for 10-12 portions)

• 450 g white Tofu (from the Asian market)
• 3 tablespoons white or yellow miso paste
• 3 Tablespoons lemon juice
• 60 g Tahin ( sesam paste, you get it in a Turkish market)
• 2 tablespoons olive oil
• 30 g nutritional yeast
• 3 teaspoons paprika
• 3 teaspoons galic powder
• 3 teaspoons onion powder
• 2 teaspoons mustard
• 2 tablepowder water
• optional: dash salt

see tips below

PREPARATION

Mix all ingredients in your kitchen machine or with your mixer for 3 minutes.

The cheese should be fine to eat for a week in the refrigerator or 2 month in the freezer.

TIP 1:

If your mixer does not has enough power then use silky tofu instead. Drain it.

TIP 2:

Tahin: ALLWAYS stir well before use to get a smooth paste.

TIP 3:

Instead of garlic- and onion-powder you can use 1 fresh onion and 1 garlice glove. Chop it, roast it with 1 tablespoon oil and add to the cheese.