Nutritional yeast, if you’ve not heard of it you might be wondering what in the world is that? It’s a deactivated yeast that adds a slightly nutty or tangy flavour to savoury dishes. I grabbed my first tin of it about a year ago. To say I was a little sceptical is an understatement, but it didn’t take long to get me hooked. It resembles commercial fish food flakes but don’t be put of by this, please. It adds such a delicious tang a je ne sais quoi that I sprinkle it onto just about every savoury dish I can.
This recipe here my friends is gold. A vegan cheese spread perfect for those with milk allergies/intolerances or for those just trying to reduce the amount of animal products in their diet (go you!). I’ve tried a lot (A LOT) of the commercial vegan cheese brands and have found the majority to be unpalatable, inedible in fact. Having searched several recipes for a vegan cheese spread and several attempts at making it I think I cracked it here.
Lemon and Herb “Cheese Spread”
400g Firm Tofu
4 tablespoon Nutritional Yeast
1 large Garlic Clove crushed
2 tablespoons of Lemon Zest
6-8 tablespoons of Lemon Juice
½ teaspoon Salt
¼ teaspoon Black Pepper
½ cup Chives, finely chopped
¼ cup Parsley, finely chopped
Place all of the above ingredients into the large bowl of a food processor, start with 6 tablespoons of lemon juice and add extra to your own taste. Whizz everything together until everything is combined and you have a relatively smooth “cheese”.
Delicious served on toast or mixed though vegetables or pasta, just like you would any other cheese really. Hope you enjoy!
Note* Keeps for a week, stored in the fridge in an airtight container.