vegan cheese
- Categories
- Cheese/eggs
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 8 ounces | Firm tofu |
| ⅓ cup | Tahini |
| 2 teaspoons | Umeboshi paste |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Oregano, dried |
| ½ cup | Water |
Blend all of the ingredients until smooth, creamy, but thick. For a creamier cheese, use up to a full cup of water. The creamier cheese will be a little runny.
Source: "Friendly Foods" by Brother Ron Pickarski
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