Recipe: Dairy-Free Cream Cheese
MAKES 1 20CM ROUND
¼ cup nutritional yeast (a deactivated yeast found in health stores)
¼ cup soya milk powder
1 cup soya milk
1 tsp vinegar
1 tbsp spicy mustard
1 tbsp salt, plus more to taste
340g firm tofu
1 Preheat the oven to 180C. Have a non-stick cake pan to hand.
2 Combine the nutritional yeast and the soya milk powder in a small saucepan. Set over a medium heat, then add in the soya milk, mixing until the powders have dissolved.
3 Stirring constantly, add the vinegar, mustard and salt, and cook until thickened. Remove from the heat.
4 Process the tofu in a food processor until creamy. Carefully add the soya milk mixture and process until well combined.
5 Pour the mixture into a cake pan and bake for 35 to 40 minutes, or until cheese has a golden skin, but still feels creamy in the centre when you press on the surface.
6 Remove from the oven and allow to cool on a cooling rack.
7 Either store in the refrigerator to use as a spread, or serve warm as a creamy dip.