Just like cheese! Vegan tofu cream

So delicious that you'll think to yourself, "Is it really tofu!?" Shiitake mushrooms are the special ingredient in this just-like-cream-cheese tofu dip. The trick is to remove the water from the tofu completely!! Make it nice and creamy with a food processor. Enjoy as a canape, in a sandwich, or as a dip with bread. It can also be enjoyed as an alternative to mayonnaise. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster

Ingredients (2 people) (30 min.)

  • 1 block regular tofu
  • 1 tsp dried Shiitake (Shiitake powder)
  • 4 Tbsp Extra virgin olive oil
  • 2 tsp dried basil
  • 2 Tbsp lemon juice
  • 1 tsp garlic, finely chopped
  • 1/2 tsp salt
  • a little white pepper

Steps

1

Completely remove water from tofu. (Important) Grate the dried Shiitake into a powder.
2

Put the tofu, grated Shiitake, garlic, salt, white pepper, and lemon juice into the food processor, and blend until smooth.
3

When smooth, add the olive oil and mix again.
4

Finally, add the basil and blend again until smooth.
5
Check the taste and add salt and pepper according to taste.

Point

Movie

More recipes

Forest-grown Shiitake in Miyazaki, Japan

原木栽培・無農薬 高千穂郷の干しいたけ