This was a hit in our last potluck and everyone couldn’t believe that it tasted exactly like Blue Cheese. This is Kim Campbell’s recipe and I am posting it here as most of the group members wanted this recipe.
Place all the ingredients (except the toppings) into a high powered blender and blend until smooth. Fold in the dried chives and crumbled tofu. Store in an airtight container in the refrigerator for up to a week.
|4 ounces of extra-firm tofu|
|3 tablespoons of lemon juice|
|3 tablespoons of apple cider vinegar|
|2 tablespoons of raw cashews|
|2 tablespoons of tahini|
|1 tablespoon of water|
|2 teaspoons of maple syrup|
|1 garlic clove, peeled|
|1 1/2 teaspoons of Dijon mustard|
|3/4 teaspoon of white vinegar|
|1/2 teaspoon of sea salt|
|2 tablespoons of finely chopped green onions or fresh parsley|
|¼ cup crumbled extra firm tofu|