Mandrake Vegan Cheesy Cream
You will never ever evah gonna crave a cheese dip or non vegan spread again!
This is a magical recipe, no doubt. It can used in a bunch of ways (beside the obvious) and it is just delicious! Think of all the quiches you've been dreaming of, all the sassy cheesy sauce you miss.
From now on, everything that makes you sigh for a cheesy cream will be answered by this recipe wearing a cape. Did I mentioned that it is healthy and low fat? Oh sorry, it is healthy and low fat, people!
300g of firm tofu*1
500g of soy yogurt with no flavor**
1 tsp of salt (or more, if you wish)
3/4 cup of nutritional yeast
1/2 tsp of nutmeg
1 tbsp of powdered onion
1/2 tsp of powdered lemon grass
3 tbsp of cornstarch
1 cup of water
This quantities are for 2 savage people that eat this almost 7 days a week. Don't waste food, make half of the recipe if you don't plan to eat that much.
* Tofu does not have a taste. To make it tasteful you need to drain its water so it can absorb the flavors. The golden tip is to freeze it 24h before using it and after it thaw you squeeze the water out of it.
** The quality of ingredients is a key factor for the final taste of the food, and in this case, with the soy yogurt, this is even more accurate. Choose a high quality brand for your yogurt.
Okay, how do I make it?:
In a small pan heat the water and dissolve the cornstarch. Keep stirring in medium/low heat till it thickens. Let it cool while you prepare the other stuff.
Blend the tofu in a food processor (or super good blender), add the yogurt and the rest of the ingredients.
Little by little go adding the cornstarch, keep blending until it gets smooth.
Add the spices and keep blending, don't you stop.
Check the salt, check the sky, get a toast and have fun with your Mandrake spread. Keep in the fridge after the fun.
PS: This recipe is so great that you can adapt it for other purposes. One way of varying the taste and creating new dips with this base is adding fresh herbs, baked garlic, caramelized onions...