About the Recipe
Serve on gluten free toast, wraps, sandwiches, crackers or with veggie sticks.
Ingredients
1 block firm tofu (about 300g) drained
20g fresh chives, finely chopped
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tsp white miso paste
1 medium garlic clove
2 tbsp lemon juice
1 tbsp nutritional yeast (optional for cheesy flavour)
celtic salt, to taste
black pepper
Preparation
Step 1
Slice the tofu in half and place between a clean kitchen towel. Place a heavy object on top and press for 10–15 minutes to remove excess water.
Step 2
Add tofu, olive oil, apple cider vinegar, lemon juice, miso, garlic, salt, pepper and nutritional yeast to a food processor.
Step 3
Blend until completely smooth and creamy, scraping down the sides as needed.
Step 4
Stir through the chopped chives by hand.
Step 5
Taste and adjust salt, lemon or vinegar depending on how tangy you like it.
Step 6
Store in an airtight container in the fridge and use within 4–5 days.
Enjoy 💕