Soft White Cheese

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This is a very easy substitute for white cheese. You can use it over toast, plop a dollop of it over a pita salad, have it with fruit and bread, even use it as a substitute for sour cream over baked potatoes! Unlike our Sweet Ricotta which has a raw and a cooked version, this one gets a little cooking but it's not that much, and the flavor is nice!

1 block tofu, drained
1/2 cup cashews, raw
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 cup water
1 tsp. nutritional yeast
Salt to taste
4 Tbsp. cornstarch

Process cashews in blender or food processor with the water and with 2 Tbsp. cornstarch until smooth.
In a bowl, mash drained tofu, allowing it to remain somewhat crumbly. Add the salt and seasonings, plus
2 Tbsp. cornstarch, mix well. Add the liquid from the blender or food processor. Mix well and cook, in a saucepan over low heat, for about 15 minutes, till cheese gets thicker. Scoop into a small baking dish and put in the freezer for about 10 minutes.

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