Sharp Cheese Sub - Soya base

[Guest guest]

I haven't tried this, but thought I would pass it along anyway. There is always

hope and I just bought some nutritional yeast and this looks like a great thing

to try it in. BL

 

Tofu Sharp Cheese

Here's a simple mock grated cheese that's great on pasta, or used to replace

Parmesan or Romano cheese, but with a cheesy flavor all its own.

 

1 package extra-firm tofu, drained and grated (3 cups)

2 Tbsp brewer's or nutritional yeast

2 Tbsp corn oil

1 Tbsp umeboshi plum vinegar or red wine vinegar

1 Tbsp brown rice vinegar

1 tsp salt

1/2 tsp paprika

1/4 tsp freshly ground fenugreek seeds

1/2 tsp freshly ground white pepper (1/4 tsp peppercorns)

1/2 tsp ground mace

½ tsp Tabasco sauce

 

1. Preheat the oven to 350 degrees F.

2. Mix all the ingredients together in a medium-size bowl until well combined.

3. Transfer the mixture to a 14X9X2-inch oiled baking dish and bake it,

uncovered, until it is dry and somewhat firm, about 30 minutes, stirring

occasionally.

4. Let the cheese cool completely before serving. Tofu Sharp Cheese will keep,

tightly covered, in the refrigerator for up to a week.

 

Makes 2 2/3 cups

 

This recipe was provided by " Wildman " Steve Brill and can be found in his new

book, " The Wild vegetarian Cookbook, " along with many other great vegetarian

recipes.

 

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