This "cheese" is soooo amazing!!! I used it in my Mixed Green Salad with Cranberry Vinaigrette at Christmas and it was a huge hit. I can't wait to find other uses for it!
7oz extra firm tofu (not silken), drained and pressed until as dry as possible
1/4c coconut oil, melted
2T mellow white miso paste
4t white wine vinegar
2t lemon juice
1t salt
1/2t onion powder
1/4t garlic powder
1/8t blue-green algae powder/spirulina (optional, use if you want to make blue veins)
Line a mold with plastic wrap, being sure to leave some excess over the sides for easy transferring.
Blend all ingredients except the algae until smooth.
If using algae, carefully fold it in after processing just to create a few swirls of color.
Pack mixture into prepared form, cover, and refrigerate until firm, approximately 8 hours.
Adapted from a recipe found in The Non-Dairy Evolution Cookbook by Skye Michael Conroy.
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