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Wednesday, November 17, 2010

Crock Cheeze (Mock Cheese Spread)

Credit:  Veg For Life

This cheddar-style spread is sharp, tangy and rich.  It's reminiscent of the aged spreads found in small, brown pottery crocks in gourmet restaurants and specialty food shops.

Why do I absolutely love this recipe?  It could not be easier to make.  It tastes delicious and is excellent with crackers or as a sandwich spread.  OMG!  And look at the calories (see below).  Vegan, healthy, and low-calorie.

  • 1/2 pound regular tofu (firm), rinsed, patted dry, and crumbled
  • 3 Tbsp nutritional yeast flakes
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp light miso
  • 1 tsp onion powder
  • 3/4 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp granulated garlic
  • 1/4 tsp dry mustard

Miso, tahini, and tofu

Nutritional yeast flakes

1.  Place all ingredients in a food processor fitted with a metal blade and process until very smooth.  Stop the processor occasionally to stir the mixture and scrape the sides of the work bowl.

Raw ingredients in food processor

Cuisinart does its job

2.  Spoon the mixture into a storage container and chill in the refrigerator for at least an hour before serving.  It will keep for about a week in the refrigerator.

2 cup Pyrex dish contains caloric gold

Yield:  2 cups

Nutrition per tablespoon

Print Recipe


  1. Definitely going to have to give this a go! I've been wanting to make a vegan cheese for a while now :) Thanks!

  2. I've only been vegetarian for 54 days and have made five batches so far. Believe me, you will not regret making it. Dip baby carrots in it, dip celery, sandwich spread, chips, etc.