Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Sundried Tomato Mock Cream Cheese

Cheese - Cream - -

INGREDIENTS

500 grams / 1 pound hard fat free tofu (make sure its hard - not the soft stuff)
1/4 - 1/2 cup tomato juice
2 tablespoons bragg's liquid aminos
Juice of 1/2 lemon
1 tablespoon balsamic vinegar
1 stalk fresh basil
1/2 cup sun dried tomatoes
Fresh parsley (to taste)

METHOD

Combine the tofu, 1/4 cup tomato juice, liquid aminos, lemon juice, balsamic vinegar and basil in food processor and blend until smooth. Add additional tomato juice as necessary until you reach the consistency you desire.

Note: Let the processor spin a few cycles - give it a chance to smooth out before adding more juice. I usually let it blend for 5-10 minutes so the texture is consistent.

Chop the parsley and add it along with the sun dried tomatoes. Only let the processor whirl a few spins - just enough to blend the mixture. You don't want to fully process the parsley and sun dried tomatoes - better to have chunks.

NOTES

You can either buy sun dried tomatoes, or better yet, make your own. I cut cherry tomatoes in half and dry them in the food dryer. I marinate them in a mixture of 1:1 canola oil and balsamic vinegar + spices to taste.

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