Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

If you use soft silken tofu, this is like a cereal cream. If you use firm or extra-firm silken tofu, it will be like a thick pouring cream for puddings or desserts. For a cream that has no discernible soy flavor, use commercial rice or almond milk. To make Soy-Free, use cooked short grain white rice instead of tofu.

1/2 cup crumbled silken tofu (reduced-fat if you like)
1/2 cup commercial non-dairy "milk", a low fat type
4 tsp. light granulated unbleached organic sugar OR maple syrup
1 pinch salt
Optional: 1/4 tsp. pure almond extract

Place all the ingredients in the blender or food processor and process until very smooth. Place the cream in a covered container and refrigerate for several hours before using.
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This easy vegan “cheddar” is tastier than most commercial vegan cheddar wanna-be’s, and much cheaper, too. It makes great grilled cheeze sandwiches and quesadillas, and can also be used to make a cheese-y sauce.

1 cup water OR 3/4 cup water + 1/4 cup flat beer or white wine
1/3 cup nutritional yeast flakes
3 3/4 tablespoons oat flour (OR use 2 Tbs. cornstarch + 1 Tbsp. unbleached white flour)
1 Tbsp. light soy or chickpea miso
1 Tbsp. tahini
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. garlic granules
1/4 tsp. sweet paprika (can be smoked if you like)
1/4 tsp. mustard powder
2 T. water

Place the water, yeast, oat flour (or alternate), miso, tahini, lemon juice, salt, garlic granules, paprika and mustard powder into a blender and process until very smooth (the oat flour will take a little longer the the cornstarch/flour mix). 

Pour the blended mixture into a small saucepan, or into medium microwave-proof bowl or pitcher. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on 100% power for 2 minutes, whisk, then microwave at 50% power for 2 minutes, and whisk again. Whisk in the water until smooth.

Drizzle immediately over your food and broil or bake until a skin forms on top; OR, if not using immediately, refrigerate in a small rigid covered container for up to a week. It will get quite firm upon chilling, but will still be spreadable and melt-able. You can spread the firmed cheeze on bread or quesadillas for grilling, heat it to spread more thinly on casseroles, etc.

Cheeze Toast

To make a sauce, blend the cheeze with nondairy milk, dry white wine or beer (or a mixture of milk and one of the alcoholic beverages), at the rate of 2 parts cheeze and 1 to 2 parts liquid, depending on the thickness you want.  Heat gently.
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For lunch, I made a version of a zucchini dish that my mother used to make-- halved small zucchini, par-cooked (I used a microwave), topped with tomato sauce (you could use a spicy one, if you like), and then, in this case, Melty Chedda' Cheeze Sauce (you could use warmed undiluted Cheeze instead, if you like).  Place under the broiler, with the rack on the second level, and broil until it has a dotted brown skin on it.

I hope these recipes will come in handy for you some time.  Enjoy!