86. Creme Cheeze

Creamy smooth, mildly cheezy with a slightly acidic twang – Creme Cheeze is super versatile! Spread it on a bagel, stir it into hot pasta or pipe it into a cherry pepper. Just make sure you make it in advance as it will need to firm up in the fridge overnight.

Ingredients:

  • 75 g of vegetable shortening
  • ½ x block firm silken tofu (drained and cut into smaller pieces)
  • 2 x tbsp. non-dairy yoghurt
  • 1 x tsp apple cider vinegar
  • 1 x tsp salt
  • 1 x tbsp. nutritional yeast

Method:

  1. On a low heat, completely melt the vegetable shortening in a small saucepan (but don’t allow to get too hot).
  2. Take the pan off the hob and carefully add the tofu and mash into the shortening with a fork. It will sizzle but this is fine – the heat will help to take away some of the beany taste.
  3. Add the other ingredients and stir together.
  4. Whizz together using a hand blender until smooth.
  5. Pour into a container, cover and chill overnight.

 

Flash-Gordonette…x

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