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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Based on a recipe from The Ultimate Uncheese Cookbook by Jo Stepaniak. The recipe intro says, “This French-inspired garlic, black pepper, and herb uncheese is marvelous on bread or crackers and equally scrumptious piled on baked or steamed potatoes. Use it as a condiment scooped on top of pasta along with your favorite tomato-based sauce.” Cook time does not include chilling time. Ingredients:
8 ounces firm tofu, drained and broken into large chunks |
1/4 cup vegan mayonnaise |
1 tablespoon umeboshi plum paste |
1 teaspoon dried basil |
1 teaspoon dried marjoram |
1/2 teaspoon dried thyme |
2 cloves garlic, roasted or 1/2 teaspoon fresh garlic, crushed |
1/4 teaspoon pepper (to taste) |
1/8 teaspoon ground rosemary |
Directions:
1. Place tofu in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer 5 minutes. Drain well. Chill uncovered in the refrigerator until cool enough to handle.
2. Crumble tofu into a food processor and add remaining ingredients. Blend until a very thick, smooth paste forms, stopping to scrape down the sides of the work bowl as necessary.
3. Cover and chill several hours or overnight in order to allow the flavors to blend before serving.
4. Keeps 5 to 7 days in the refrigerator.
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