Showing posts with label vegan cheese spread. Show all posts
Showing posts with label vegan cheese spread. Show all posts
Sunday, March 15, 2020
NEW VERSATILE, TANGY VEGAN "CHEESE" SPREAD (GREAT FOR CHEESE "TOASTIES"!)
I'm so happy with this new recipe! I wanted a cheese spread with a little more "bite" than my those I had devised in the past-- tasty as they may be! My priorities were that it be easy and inexpensive to make (with ingredients that are easy to find), reasonably low in calories and fat, versatile to use, more or less "meltable", and, most of all, full of flavor. This new recipe ticked off all the boxes! And I was thrilled that it even gets brown spots and a sort of "crust" on top when grilled, broiled or briefly air-fried. I hope you'll give it a try.
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| Tangy "Cheese" Toast Printable Copy |
BRYANNA’S
NEW VERSATILE, TANGY VEGAN "CHEESE" SPREAD (GREAT FOR
CHEESE "TOASTIES"!) (Updated on April 26, 2020)
Makes
2 cups; 16 servings (2 tablespoons each serving)
© Bryanna Clark Grogan, 2020. All rights reserved.
© Bryanna Clark Grogan, 2020. All rights reserved.
This spread is delicious for filling celery sticks, or scooping up with other raw vegetables. It’s also delicious on crackers, and it make the best “cheese toasties”! (See note at end of recipe.)
If you can't use corn products, omit the corn flour in the recipe (see highlighted note on this in ingredient list below) and use finely-ground millet flour instead, or 2 Tablespoons of potato starch (not potato flour).
NOTE: After 1 or 2 days in the refrigerator, the flavor will be even more delicious, and tangier, too.
8
ounces medium-firm tofu, drained (but not pressed)
3 tablespoons nutritional yeast flakes
2 tablespoons coconut oil
[I haven't tried this yet, but you could try using olive oil instead of the coconut oil, OR, if you don't use oil, use 2 T. more soymilk instead. With no oil, I don't know if it will melt as well. I will try it out soon and let you know.]
2 tablespoons tahini
4 teaspoons fine corn flour
[Clarification: "Corn flour" in North America is made up of 2 words. It refers to finely-milled yellow cornmeal. (It is usually available in South ASian grocery stores, BTW.) This is what you should be using.
"Cornflour" in the UK & much of the British Commonwealth, is written as 1 word and refers to what we call cornstarch in North America. See https://www.healthline.com/nutrition/cornstarch-vs-corn-flour#processing ]
1 heaping tablespoon white miso
2
teaspoons tomato paste
1
teaspoon smooth Dijon mustard
3/4 teaspoon salt
3/4 teaspoon salt
1/2
teaspoon garlic granules OR 6 soft, lightly roasted garlic cloves, peeled
Measure
all of the ingredients into your blender and blend on high speed
until the mixture is very smooth. You may need to stop the blender
and push the mixture down at some point, especially if you aren’t
using a heavy-duty blender.
Scoop into a 2-cup capacity refrigerator storage container, smooth it out and cover. (A container with a lid that locks in place is best.)
NOTE: Making “cheese toasties”. My method is to toast the bread slices lightly, smear with about 2 T. of the spread (or more, if you want it really “gooey”) and air-fry in my Cuisinart Air-fry Oven for a few minutes, on the wire basket. Watch carefully and remove when there’s a nice little “crust” with a few brown spots. You can use an oven broiler or a toaster oven on "broil", too.
Enjoy!
Wednesday, December 6, 2017
CREAMY, SEEDY TOFU "GOAT CHEESE" SPREAD
I make alot of hummus for snacks, but one day I wanted a change of pace-- a spread that is easy and fast to make, with what I had in the house. I came up with this cheese-y spread and my husband went nuts over it and some omnivore guests did, too. It is very yummy!
Ordinarily, I would have made this with extra-firm silken tofu, but I didn't have any in the house, so I used medium-firm ordinary tofu, which I pressed in my tofu press. When there was about 3/4-inch of liquid on top the the tofu, I weighed it and it weighed 12.3 ounces, exactly as much as a box of silken tofu. It worked just fine in the recipe and costs quite a bit less than silken tofu.
Ordinarily, I would have made this with extra-firm silken tofu, but I didn't have any in the house, so I used medium-firm ordinary tofu, which I pressed in my tofu press. When there was about 3/4-inch of liquid on top the the tofu, I weighed it and it weighed 12.3 ounces, exactly as much as a box of silken tofu. It worked just fine in the recipe and costs quite a bit less than silken tofu.
There are a few tofu presses on the market-- I have a Tofu Xpress, which takes a 1 lb. block of tofu:
For pressing more tofu at once, I have a small (1.6 L) inexpensive Japanese pickle press, similar to this one, which can press 700g/1.5 lbs of tofu at a time.
This is the model I have:
I know it looks flimsy, and, when I posted once about this on Facebook, people had a hard time believing that it could handle pressing tofu-- but it does just fine! I've seen a picture (which I cannot locate now) of a pile of tofu squares being pressed in a large round Japanese pickle press.
See also TOFU PRESS (Canada) OR USA Amazon link)
NOTE: If you don't have a tofu press, here's a link with three other methods to extract some of the liquid from tofu. Oh, and don't pay attention to any advice that says you can only press firm tofu. I press medium-firm tofu all the time.
See also TOFU PRESS (Canada) OR USA Amazon link)
NOTE: If you don't have a tofu press, here's a link with three other methods to extract some of the liquid from tofu. Oh, and don't pay attention to any advice that says you can only press firm tofu. I press medium-firm tofu all the time.
This is what medium-firm tofu looks like:
"Medium-firm tofu has a rougher texture than soft—curds are visible—but will still crack with handling. It can have a droopy appearance due to its moderate moisture content, and it's a good choice for dishes that don't require much manipulation, like braising or boiling. Because there is more whey in medium-firm tofu, it may break up during vigorous stir-frying, and pan-frying can lead to sad, deflated tofu planks." Photo and quote from http://www.seriouseats.com/2014/06/shopping-cooking-guide-different-tofu-types.html
Printable Recipe
BRYANNA'S
CREAMY, SEEDY TOFU "GOAT CHEESE" SPREAD
Servings:
6
Yield:
1 1/2 cups
This
is a
rich tasting,
nutritious and inexpensive
spread, enjoyed by vegans and visiting omnivores alike. It's even
better after refrigerating for a day or two,
so you may want to double or triple the recipe.
We love it with
flat breads,
celery
sticks, rye
crisp crackers,
or
pita
crisps.
1
lb. of medium-firm tofu, pressed down to 12- 12.5 oz. and drained
OR
1 box (12.3 oz.) extra-firm SILKEN tofu
1/2
cup raw shelled sunflower seeds, soaked in boiling water for 5
minutes and well-drained
2
tablespoons raw sesame seeds, soaked with the sunflower seeds (see
line above)
OR 1 heaping tablespoon tahini
OR 1 heaping tablespoon tahini
1 tablespoon light brown miso (or a little more to your liking)
1 tablespoon lemon juice (or a little more to your liking)
1/2
tablespoon nutritional yeast flakes
1
large clove garlic, crushed
1/2-
3/4 teaspoon salt
OPTIONALS
(1 or both):
2-3
large sun-dried tomatoes in oil, rinsed,
drained
and chopped
2
tablespoons minced chives or green onions (just the
green part)
Place
everything except
the Optionals
in a food processor and process for several minutes, or until the
mixture is VERY smooth. You may have to stop the machine and loosen
the mixture from
the outside walls of the processor bowl towards the middle with
a spatula once or twice.
If
using, pulse in the sun-dried
tomatoes and
chives briefly,
just to distribute.
Scrape into a covered container and refrigerate for
at
least 3 hours.
Nutrition
Facts
Nutrition (per 1/4 cup serving): 154 calories, 93 calories from fat, 11.3g total fat, 0mg cholesterol, 305.3mg sodium, 214.7mg potassium, 6g carbohydrates, 2.2g fiber, less than 1g sugar, 10.2g protein, 4.6 points.
Enjoy!
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