Description
Say hello to your new favorite way to use silken tofu- tofu nacho cheese. This silky sauce is great drizzled on tacos, as a nacho cheese, or added to scrambles & veggies. This recipe is a 5 minute, one blender operation!
Ingredients
- Silken tofu- 12oz package
- 1/3 cup nutritional yeast
- 2–3 teaspoons chipotle peppers in adobo sauce (sub your favorite hot sauce)
- 3 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 tablespoons olive oil
- 2 teaspoons salt
- 15 cranks fresh black pepper
Instructions
- Add all ingredients to a high powered blender.
- Blend for 30 seconds, scrape the sides of the blender with a spatula and blend again.
- Taste and adjust flavors as needed.
More heat= Add more canned chipotles in adobo sauce
More tang= Add more lemon juice or white wine vinegar
More cheese= Add more nutritional yeast
Flavor a little bland?= Add another pinch of salt
Notes
This recipe is designed to use SILKEN TOFU, not regular tofu. The firm silken tofu delivers the best result.
Tofu cheese lasts in the fridge for 5-7 days, you can also freeze it up to 1 month.
If you can’t find canned chipotle peppers in adobo sauce (usually in the Mexican foods section) substitute your favorite hot sauce!
Keywords: Silken Tofu Cheese