Guest guest Posted July 4, 2003 Report Share Posted July 4, 2003 Boursin Cheeze 1 cup regular tofu, drained and mashed well 1/4 cup egg-free (vegan) mayonnaise 1 tbsp umeboshi plum paste 2-3 medium cloves garlic, minced 1 tsp dried basil leaves 1 tsp dried marjoram leaves 1/2 tsp dried thyme leaves 1/4 tsp freshly ground black pepper 1/8 tsp ground rosemary Place everything in a food processor and process into a smooth paste. Chill in a covered container in the refrigerator for several hours or overnight to allow the flavours to blend. Serve cold or at room temperature. Use as a condiment scooped on pasta or your favourite tomato based pasta or as an appetizer on crackers. Plus For a better Internet experience http://www..co.uk/btoffer Quote Link to comment Share on other sites More sharing options...
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