* ½ pound soft or silken tofu
* 2 T lemon juice
* 3 T canola oil
* 2 t brown rice vinegar
* ¾ t salt
- Process all of the ingredients in the food processor until smooth.
- Transfer to the covered container and refrigerate until use (up to four days).
Olive Oil Spread
- 4 Tbsp olive oil
- 1 tsp nutritional yeast flakes
- Calcium powder, if desired
- Combine ingredients by blending or whisking. Refrigerate the mixture until cold and thickened. It will become almost solidified. Stir before using, this promotes a uniform texture/flavor.
- You can also flavor the spread(i.e. garlic powder, a pinch of salt, herbs, etc.) This makes a really good garlic bread spread.
- Note: if you want or need to make more at one time, do it in the food processor or with an immersion blender (hand blender). If you are on a yeast free diet you can skip the nutritional yeast flakes too, but you will have to add a little salt and/or herbs to make it taste closer to "margarine". It is not the additives that make it a spread but the blending which incorporates air. Adding the calcium will make it opaque like store bought margarines.
* 1 cup + 2 tablespoons water
* 1/4 cup nutritional yeast (not brewer's yeast or active yeast)
* 2 tablespoons cornstarch
* 1 tablespoon flour
* 1 teaspoon lemon juice
* 1/2 teaspoon garlic granules
* 1/2 teaspoon salt
* 1 tablespoon canola oil (optional)
- Place all the ingredients into a small saucepan and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds.
- Whisk vigorously. It will become very thick.
- Microwave option: Pour the mixture into a microwave-proof bowl; cover, and cook on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.
- Drizzle over pizza or other food and then broil or bake until a skin forms on top. Alternatively, refrigerate in a small, covered plastic conatiner for up to one week. It will become firm and spreadable. Spread on bread or quesadilas for grilling.
- Note: The oil adds richness and helps it melt better, but the cheese still only contains 2.6 grams of fat per 1/4 cup.
This can be used to replace ricotta cheese or other soft cheeses in lasagna, etc.
- 1 pound firm tofu
- 1/3 cup olive oil
- 1/2 tsp ground nutmeg
- 1/2 tsp seasoned salt or rock salt
- Combine 3/4 of the tofu with everything else and mash smooth, or use a food processor.
- Mash in remaining tofu with a spoon to give the right texture.
- 1 cup pine nuts
- 1 ½ tsp. olive oil or flax oil
- ¾ tsp. Celtic Sea Salt
Ricotta Sub (Raw)
- 3 ½ cups macadamia nuts
- soaked 2 or more hours
- ½ cup pure water (you may need more)
- 2 cloves garlic
- 1 tsp. Celtic Sea Salt
- ½ tsp. Italian seasoning