Creamy Vegan Tofu Cheese

Ingredients

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• Tofu Tofu 250g 1 cup
• Coconut Oil Coconut Oil 5 tbsp 5 tbsp
• Nutritional Yeast Nutritional Yeast 2 tbsp 2 tbsp
• Miso Paste Miso Paste 1 tbsp 1 tbsp
• Apple Cider Vinegar Apple Cider Vinegar 1 tsp 1 tsp
• Lemon Juice Lemon Juice 2 tsp 2 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Garlic Powder Garlic Powder 1/2 tsp 1/2 tsp
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1/2 tsp 1/2 tsp

Instructions

1. 1.*Note: the cheese will need to chill, so prepare the day before serving.*
2. 2.Wrap the tofu in kitchen towel and apply weight (like a couple of thick books) to remove as much as water as possible.
3. 3.Hand break the tofu into a small food processor and blend for 30-60 seconds.
4. 4.Add all the rest of the ingredients and blend for other 60 seconds.
5. 5. Use a small container as your cheese mould, something around 10cm, this will give the cheese its final shape.
6. 6.Line the container with cling film and add the tofu mixture then cover with more cling film.
7. 7.Press down hard on the mixture making sure it fills all the space of the container.
8. 8.Place it in the freezer for 6-8 hours after which it will be ready to serve.
9. 9.Cheese can be stored in the refrigerator for up to 1 week or stored in the freezer for up to 1 month (defrost at room temperature before serving).
10. 10.Experiment with different flavours by adding extra ingredients such a dried cranberries, dill or Italian herbs... etc

Nutritional Information

• Calories:
  196
• Fat:
  11g
• Sodium:
  142mg
• Carbs:
  21g
• Sugar:
  2g
• Protein:
  8g