Ah, how we love cheese. Ah, how cheese hates our hearts! This tofu version of cheese has a good bit of satisfaction and none of the fat that threatens your heart health. Try it….you’ll like it.
Makes 5-6 servings
Bring a pot of water to a boil and cook tofu for 5 minutes. Drain and then simply puree with umeboshi paste and tahini until smooth. Fold in vegetables and lemon juice, transfer to a serving bowl and chill thoroughly before serving.
Cook’s Tip: Umeboshi paste can be found in natural food stores and will give this ‘cream cheese’ the delicate sour flavor we associate with cream cheese.