Creamy Tofu-Port Spread

Creamy Tofu-Port Spread -- Epicurean VeganI love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It’s ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it’d be great on a toasted bagel, English muffin, or toast.

14-oz tofu, drained, pressed, and cubed
2/3 C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
1/4 C port wine
Salt, to taste

Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!


      • Wendy Chambers says

        Thank you I did not realise that – I will look out for the Wizard Brand because I sure do miss Worcestshire sauce :)

      • Colette says

        I couldn’t find the Wizard’s brand in my local Whole Foods so I bought “Annie’s Naturals” organic version which is totally vegan. I don’t know how it compares with Wizard’s, which I’ve never tasted, but I like Annie’s just fine.

  1. TheGourmetCoffeeGuy says

    Fast, easy and very tasty, great recipe to use as alternative to other dips. Really like the use of tahini and port wine in your recipe: has to give this spread a great taste! Thank you for sharing.

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