Prep time: 10 min
Cheese is one of the hardest things for me to live without. In my vegetarian days I was very much addicted to cheese and I’ve really struggled to find an acceptable vegan substitute.
I’ve also found a lot of the homemade recipes involve complicated processes or ingredients.
I kind of stumbled upon this combination by accident. I accidentally got firm tofu instead of extra firm, which I normally use in my roasted tofu recipes. So I scoured the internet for inspiration. And I found a lot of different varieties of tofu “cheese”.
A lot of them still had weird ingredients so I have been playing around with my own mix of ingredients for a while now and I think I’ve finally found the best combination!
The best part: you don’t even have to press the tofu! I just drained it and crumbled it right into my food processor.
I’m not a huge fan of nutritional yeast (I know, I know, what kind of a vegan even am I??). It does add a cheesy flavor (and important nutrients like B12), but a little goes a long way for me. If you love the stuff, feel free to add more!
- 1 block firm tofu, drained and crumbled (not pressed)
- 2T plus 1t olive oil (I used this really yummy garlic oil)
- 2T dried Italian herb mix
- 1T nutritional yeast
- 1t salt
- 1t miso paste OR 1T soy sauce
- 2T lemon juice
Put all ingredients except the last teaspoon of oil into a food processor. Puree 1-2 min, scrape sides, and puree again. Add the last teaspoon of oil during the second puree.
Store in an airtight container in the fridge for a few hours before using.
Great in dips, with pasta, or as a spread on breads and wraps!