SHARON’S LIQUID CHEESE Trifecta

SHARON’S LIQUID CHEESE Trifecta

Processed Silken Tofu with Tofutti Cream Cheese and Smart Balance Buttery Spread to create a beautiful, creamy thin cheese to drizzle over whatever you want to drizzle it over! I’ve developed two similar recipes, one thin and the other thicker with a slight variation in flavor.

Makes 2-3/4 cups

LIQUID CHEESE I

12.3 oz. pkg. extra firm Silken-type tofu, rinsed

1 t. sea salt

1/2 t. dry mustard

1 T. powdered sugar

3/4 c. Smart Balance Light Buttery Spread with Flax Seed Oil, softened at room temperature

1 T. walnut oil

3/4 c. Tofutti Plain Soy Cream Cheese, softened at room temperature

Place tofu, broken in pieces, plus salt in food processor. Process a minimum of 1 minute, scraping down insides of container with spatula to be sure all pieces get thoroughly processed.

Add dry mustard and powdered sugar. Process 15 seconds.

Add softened margarine and process about 30 seconds till totally blended.

Add walnut oil and process till another 15 seconds.

Now add soy sour cream. Process a minimum of 1 minute, pushing down insides of container with spatula to make sure all pieces get processed, till whipped.

Transfer to plastic or glass covered container and refrigerate till ready to use.

Notes: The liquid cheese will thicken somewhat when chilled.

Drizzle over fajitas, burritos, tacos. Use as an Alfredo sauce: toss with cooked, drained pasta combined with veggies and seasonings of choice. Use as a topper for baked potatoes. Toss it with your favorite steamed veggies. Or spread on muffins or hot baked bread. The uses are limitless.

LIQUID CHEESE II

12.3 oz. pkg. extra firm Silken-type tofu, rinsed

1 t. sea salt

1/2 t. dry mustard

2 T. powdered sugar

1/2 c. Smart Balance Light Buttery Spread with Flax Seed Oil, softened at room temperature

1 T. extra virgin olive oil

8 oz. Tofutti Plain Soy Cream Cheese, softened at room temperature

Follow the same instructions for LIQUID CHEESE I.

This cheese is thicker and the extra virgin olive oil injects a slightly different flavor.

I used this cheese for a pizza the other night. I placed it on the top in small spoonfuls sporadically around the pizza, then flattened them out with a spoon. I baked it 12 minutes. It gives a nice creamy texture where otherwise the dairy cheese would be, just enough to not make you feel deprived, and easy enough to make yourself. Vegan cheeses are expensive and where I live not readily available–two buses across town might get me a vegan cheese, but not necessarily what I’m looking for.

These two liquid cheeses are multi-purpose, healthier than dairy cheese with fewer calories and you don’t need much to impart the essence of the creaminess associated with dairy cheese.

I’m going to experiment with different uses. You do the same.

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