Vegan Creem Cheeze

Karen found this slightly modified and very easy vegan creem cheeze recipe.

We use this when we cannot get Toffutti.

It makes a pleasant, mild creem cheeze that is great for toasts or snacks.

Don’t be put off by the seemingly strange ingredients.

Ingredients:

1 block silken tofu, rinsed and drained (+- 300 grm)
2 T white miso paste
3 T cashew nut butter
1 t coconut oil, unflavoured
1 t agave nectar
1/2 t xantham gum
1/2 t guar gum

Method:

Put all ingredients in the blender and blend till smooth.

For this we found the Blendtec Twister Jar very useful.

This mixture is also quite thick and takes a bit of time to get smooth, with frequent scraping down to keep the mixture in the blades.