Sunday, May 22, 2011

Smoked Not-cheese dip

1 pound med-firm silken tofu
1/2 cup nutritional yeast
1/4 cup tahini
1/4 cup lemon juice (or one whole lemon, peeled,                  chopped and seeds removed)
2 Tbsp white miso (soybean paste)
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp liquid hickory smoke

Cut tofu into cubes. Add to a pot of boiling water and boil for 10 minutes.
To blender or food processor add all ingredients and blend until well mixed.
If it is too thick add 1/4 cup water.
Cool and refrigerate.
Let sit at least 8 hours prior to serving.
Serve with bread or crackers or as a dip with vegetables.

No comments:

Post a Comment