Dairy Free Boursin
- Ready In:
- 8hrs 5mins
- Ingredients:
- 9
- Yields:
-
1.25 cups
ingredients
- 236.59 ml firm tofu, drained & mashed
- 59.14 ml soy mayonnaise
- 14.79 ml umeboshi plum paste
- 2-3 clove garlic, minced
- 4.92 ml dried basil
- 4.92 ml dried marjoram
- 2.46 ml dried thyme
- 1.23 ml fresh ground black pepper
- 0.61 ml ground rosemary
directions
- Throw everything into the food processor and process to a smooth paste, scraping down the sides every minute or so.
- It will take 3-4 minutes total to get it good and smooth.
- Chill overnight in a covered container to allow the flavors to blend.
- (Don't even think about tasting it until then!) Serve cold or at room temperature on crackers, pasta, potatoes, etc.
- It has a grayish color, but the flavor is out of this world.
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Reviews
-
I think you might have oversold this one - it really doesn't taste much like the "real thing," although it does have potential as a tofu spread. I couldn't find the plum paste, so I used plum sauce. (I'm sure that wasn't quite right.) I did feel that the sage overpowered the other spices, and made it taste somewhat off. The texture is firm after the chilling time, and it does work well on crackers, but doesn't last much past then ... the remaining liquid starts to seep out. I was disappointed. However, if you *love* tofu, I suggest experimenting with the spices.
RECIPE SUBMITTED BY
Linorama
sioux city, IA
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