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 extra-firm tofu|
|3 Tablespoons lemon juice|
|3 Tablespoons apple cider vinegar|
|2 Tablespoons raw cashews|
|2 Tablespoons tahini|
|1 Tablespoon water|
|2 teaspoons maple syrup|
|1 clove garlic, peeled|
|1 1/2 teaspoons Dijon mustard|
|3/4 teaspoon white vinegar|
|1/2 teaspoon sea salt|
|2 Tablespoons finely chopped green onions or fresh parsley|
|¼ cup crumbled extra firm tofu|