VEGAN SPREAD CHEESE
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
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.
If your mixer does not has enough power then use silky tofu instead. Drain it.
Tahin: ALLWAYS stir well before use to get a smooth paste.
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.