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Sunday, November 23, 2008

Vegan Tofu-Nut (Cheese) Ball

If you're looking for a festive snack suitable for vegetarians, vegans, and omnivores alike, try this take on the traditional holiday cheese ball. It's not exactly like cheese, but I've never had any complaints. 1 block extra firm, refrigerated tofu (not silken) 1 cup nutritional yeast flakes 1 cup cashews and/or almonds 1 cup whole pecans 2 teaspoons garlic powder 1 teaspoon lemon juice 1 teaspoon cider vinegar 1 teaspoon salt Grind the cashews and/or almonds as finely as possible in a food processor. Add the tofu, nutritional yeast flakes, garlic powder, lemon juice, vinegar and salt, and blend until well combined. Chop the pecans roughly and spread on a plate or cutting board. Form the tofu-nut paste into a ball or log, and roll in the pecans until the outside is thoroughly coated. Wrap and refrigerate until ready to serve. Variation: add a small splash of red wine or a few drops of liquid smoke during the blending phase for a slightly different flavor. Note: nutritional yeast is an inactive yeast cultured on molasses. It is frequently used in vegan recipes because it has a somewhat cheesy flavor, and is often supplemented with vitamin B12. Nutritional yeast flakes can be found at almost any health food store.

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