Wild Vegetarian -- Tofu Cream Cheese

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* Exported from MasterCook *

 

Tofu Cream Cheese

 

Recipe By :

Serving Size : 16 Preparation Time :0:00

Categories : The Wild Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 19 oz package silken tofu -- well drained

2 tablespoons olive oil

3/4 teaspoon hot paprika

1 1/2 teaspoons brewer's yeast

1/2 teaspoon salt

1/2 teaspoon turmeric

1 tablespoon umeboshi plum vinegar or red wine vinegar

1 tablespoon brown rice vinegar

1 tablespoon lecithin granules

1/2 teaspoon Tabasco sauce

 

Place all the ingredients in a food processor and process until smooth, or mash

the ingredients in a medium-size bowl with a whisk or fork.

 

Tofu Cream Cheese will keep, tightly covered, in the refrigerator for up to a

week.

 

Source:

" The Wild Vegetarian, Steve Brill "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 23 Calories; 3g Fat (93.0% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; trace Cholesterol;

68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : This is the first mock cheese I ever created. I originally used it as a

spread and then discovered it works as a cheese sauce (thickened with kudzu or

arrowroot if desired) in cooked dishes. You can also use it in place of cream

cheese, as a spread, and as an ingredient in other recipes.

Nutr. Assoc. : 0 0 1032 0 0 0 4722 4733 3890 0