Homemade Vegan Cheese
By: Helen Pitlick
Published: Sunday, February 14, 2010 - 7:08am

Ingredients




8 ounces Firm tofu
cup Tahini
2 teaspoons Umeboshi paste
teaspoon Garlic powder
teaspoon Oregano, dried
cup Water

Preparation

1 Blend all of the ingredients until smooth, creamy, but thick. For a creamier cheese, use up to a full cup of water. The creamier cheese will be a little runny.

Comments:
Hunger Pang

What type of "cheese" does this approximate?