Cook time: 35-40 minutes
A cheese substitute can stand in for a variety of cheeses. Can be crumbled and used in recipes that call for ricotta or spread it like cream cheese on crackers or sandwiches.pread or serve Can be served warm as a cheesy appetizer or side dish.
- 1/4 cup nutritional yeast
- 1/4 cup soymilk powder
- 1 cup soymilk
- 1 t. vinegar
- 1 T. prepared spicy mustard
- 1 T. salt, plus more to taste
- 1 12-ounce pkt. Silken Lite Firm tofu
- Preheat oven to 350 F.
- Combine the nutritional yeast and soymilk powder in a small saucepan. Over medium heat, add in the soymilk, mixing until the powders are dissolved. Stirring constantly, add the vinegar, mustard and salt, and cook until thickened. Remove from heat.
- In a blender or food processor, process the tofu until creamy. Carefully add the soymilk mixture to the blender or processor, and process until well combined.
- Pour into a nonstick 8-inch round cake pan and bake for 35-40 minutes, or until cheese has a golden skin, but still feels creamy in the center when you press on its surface. Remove from oven to cool on a cooling rack. Cheese can be chilled in the refrigerator and used as a ricotta, added to soy yogurt to stand in for cottage cheese or used as a spread for crackers or sandwiches. It can also be served as a warm creamy dip.
- For a thicker slab you can double the recipe, lower the oven to 325 F and bake for about 1 hour.