BitterSweet

An Obsession with All Things Handmade and Home-Cooked


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Miyoko’s Kitchen, Part Two: Cutting the Cheese

Before embarking on a cheese-tasting journey, one must will themselves to forget everything previously assumed about the essential experience of vegan cheese. Erase those early memories of eating yellow-colored wax back in the early 90’s, concocting funky wallpaper paste in home kitchens during fits of DIY determination, and even the reasonably melted shreds smothering dairy-free pizzas today. Even as a cheese-lover in a previous life, the flavors contained in these small, simple packages are a step up from anything I had enjoyed as a child. With or without that frame of reference, I’ll spoil the suspense right here; anyone with taste buds would be impressed by these offerings.

As mentioned briefly in part one, the whole line of Miyoko’s Kitchen cheeses are cashew-based, seasoned, inoculated, and aged in different ways to create a whole rainbow of flavors. Most wheels are firm, sliceable numbers ideal for fancy cheese platters (or midnight snacking, if your late night cravings are so decadent,) while a solid handful of spreadable options round out the savory portfolio.

Kicking this cheese party off right, I went straight for the High Aged English Sharp Farmhouse first. Posed as Miyoko’s take on the ubiquitous cheddar cheese, this is a lightly tanned, dense, and firm round of cashew goodness. Although there are certain bites that are reminiscent of nutritional yeast, the overall impact is distinctly cheddar-like, landing very close to the promised target. Pleasantly sharp indeed, a subtle vinegary, acidic aftertaste follows each taste, rounding out this nutty study in umami.

The High Sierra Rustic Alpine proved to be a more mild cheese, leading with the salty twang of white miso. Very agreeable and easily paired with just about anything, its neutral base makes it particularly nice with sweeter, fruity accompaniments. If there was ever a “dessert cheese,” this attractive option would fit the bill perfectly. When all was said and done, I came back to this flavor to find that it was the simple, basic, and straight-forward option of the full lineup.

Thoroughly encrusted in herbs, not a spare millimeter of naked rind can be seen peering out from the Country Style Herbes De Provence. Redolent of rosemary and thyme and rounded out with notes of sage, oregano, and lavender, this is one heady bouquet of earthy flavors. Every bite is slightly different thanks to the random distribution of seasonings, but each one guarantees an incredibly well-balanced blend of herbaceous, subtly floral tastes. A very sophisticated offering that speaks for itself, it may very well be best paired with nothing more than a glass of dry red wine.

One of my personal top picks and something of a sleeper hit, Fresh Loire Valley in a Fig Leaf certainly made for a stunning presentation. Wrapped in a tender fresh fig leaf, it’s sure to steal the spotlight at any party. Featuring a very fruity, floral aroma, the complex interplay between the savory, creamy cheese and fresh fig leaf is amazing, elevating vegan cheese to a whole new level. If you could only pick one option to show off to all your friends, this is the wheel that I’d pull out to impress eaters of all stripes, omnivorous or not.

Aged English Smoked Farmhouse is described as a substitute for smoked cheddar, but to my palate, it was a dead ringer for smoked Gouda, a beloved cheesy snack from my childhood. The rich, smoked aroma is the real deal; nothing like the shallow flavor of liquid smoke, the pungent savory perfume is seriously strong without being overpowering. Salty, punchy, and bold, I found it impossible to resist as simple, unadorned slices. Shamefully, I must admit that I horded this delicious umami bomb all to myself, unwilling to share even a sliver.

The Mt. Vesuvius Black Ash is a truly unique, innovative wheel that has no equal. A distinctive inky black rind, dark as night, gives way to a creamy beige interior. The taste of ash is surprisingly subtle, considering its striking appearance, lending a faintly bitter and smoky edge to this miso-flavored cheese. Definitely a conversation starter and impressive centerpiece, it’s also one of the harder slicing options to add some textural variety to a well-rounded cheese board.

Turning my attention temporarily to the softer, spreadable options, the pale reddish-orange color gives away the flavor concealed within the Double Cream Sundried Tomato Garlic at first glance. Smoky tomato flavor leaps forth immediately; assertive, with a bold acidic piquancy and subtle peppery notes, even though no pepper is listed in the ingredients. Strong enough to hold its own as a solo topping or sauce, Miyoko’s suggestion of tossing it with pasta is right on point. It needs only a vehicle for enjoyment, nothing else.

Double Cream Chive boasts a strong onion flavor, sharp and assertive, that will play second fiddle to no one. Slather a wedge onto anything, be it a cracker or a rubber tire, and it will dominate the palate. Its flavors blossom on your tongue, becoming more pungent as it warms and melts, revealing buttery, grassy notes almost as an afterthought. A soft, rich wheel with real character, it’s best paired with simple crackers to allow those distinctive flavors to to shine without competition.

Faced with such an embarrassment of riches, the only reasonable thing I could think to do with my treasure was to take it into the kitchen, creating a seriously indulgent and perfectly cheesy dish for the holidays. Brussels sprouts, already enjoying a renaissance in the food world, are made even more irresistible with the addition of Miyoko’s dangerously delicious French Style Winter Truffle Cheese. Very soft, super funky, earthy, and slightly grassy, the buttery notes make it ideal for recipe enhancement. Almost too rich to eat by itself, the truffle essence still shines after light cooking, adding that addictively savory taste to everything it touches.

Shatteringly crisp fried leeks, peppery almonds, and the sweet and sour syrup of balsamic glaze truly gild the lily here, each one used sparingly to allow the creamy gratins to shine. A dish designed for special occasions, the essence of black truffle truly takes it over the top. That said, the basic preparation is so simple that it could easily be paired down as an everyday side. I can imagine that your garden-variety vegan cream cheese could suffice in a pinch… But don’t expect the same deeply satisfying, almost overwhelmingly umami impact as the original.

SPECIAL OFFER! For a limited time, Miyoko is offering BitterSweet readers a rare discount on her unique, cheesy wares. Enter the code “Hannah2015” at checkout for $5 off your order, only until April 1st. Trust me, this deal is no joke, and you’d be crazy not to take advantage of it.

Truffled Brussels Sprouts Gratins

1/2 Cup (4 Ounces) Plain Mashed Potatoes
2 Ounces (About 1/3 of a Wheel) Miyoko’s Kitchen French Style Winter Truffle Cheese
3/4 Pound Brussels Sprouts, Blanched and Halved
1 Tablespoon Olive Oil
2 Scallions, Thinly Sliced
1 – 2 Tablespoons Fresh Parsley, Roughly Chopped
1 Tablespoon White Miso Paste
1 Tablespoon Arrowroot Powder
1 Cup Unsweetened Non-Dairy Milk
1/4 Teaspoon Freshly Ground Grains of Paradise or Black Pepper

Toppings, To Serve (Optional):

Frizzled Leeks
Salt and Pepper Sliced Almonds
Balsamic Glaze

Preheat your oven to 350 degrees and lightly grease 6 small ramekins; set aside.

While still warm, mash the potatoes with the truffle cheese, mixing well so that the cheese melts in smoothly, but not so well that you create wallpaper paste (it will become progressively stickier as you stir, so take it easy!) Fold in the blanched brussels sprouts, followed by the oil, scallions, parsley, miso, and arrowroot, making sure that all of the ingredients are thoroughly incorporated. Slowly pour in the non-dairy milk while continuing to stir, and finally season to taste with grains of paradise or black pepper.

Equally distribute the mixture between your prepared ramekins and bake for 35 – 45 minutes, until lightly browned on top. They should still jiggle slightly when tapped, much like a cheesecake, as they will continue to set as they cool. Let rest for at least 15 minutes before topping with leeks, almonds, and balsamic glaze as desired and serving hot. The gratins can be made ahead of time and will keep nicely in the fridge, tightly covered and unadorned, for up to 4 days.

Makes 6 Servings

Printable Recipe


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Behind the Scenes at Miyoko’s Cheese Factory

Never underestimate the power of one industrious nut… And all of the cashews that she employs, too! All jokes aside, vegan author, entrepreneur, and luminary Miyoko Schinner has a genuinely tenacious work ethic, working tirelessly to bring her creative visions to life. There are plenty of dreamers with bold ideas that never see the light of day, but Ms. Schinner wouldn’t back down in the face of impossible odds, launching the only cheese factory of its kind in the San Francisco bay area. Nut cheeses of all colors and stripes are now emerging on the market, but I can’t find a single competitor that painstakingly ages their offerings for weeks, or even months, after inoculating them with genuine cheese-making strains of bacteria. One could no doubt take this opportunity to tout the nutritional benefits sure to come from those healthy microorganisms, but for the connoisseur, these ingredients are simply the key to authentic funky flavors that are found nowhere else.

Luck (and Miyoko’s unending good graces and generosity) were on my side one cool fall afternoon, when I happened to find myself in town for a flash-in-the-pan photo shoot. With only a day’s notice, I found myself with the rare chance to peek behind the curtain in Miyoko’s Kitchen to see the cashews in action.

If you’ve ever made nut cheese at home, you already know how much raw material it takes to churn out one creamy wheel; multiply that by about 10,000, and you might have some idea of the scale of this operation. Huge, 25-pound bags of cashews are soaked and chewed up every day of production. To put it in perspective these things are the size and weight of a typical adult Beagle, requiring nearly as much love and attention, to boot. Unlike the options in her ground-breaking cookbook, these young rounds are not set with agar to expedite the process. After churning through an industrial-sized turbine of a blender and cooling down, the average cheese is aged for four weeks, tucked away on cozy refrigerated trays until the batch is fully ripened.

Initially struggling to keep up with demand, each prized wheel was as rare and rigorously guarded as solid bricks of gold. Spreading the wealth near and far, Miyoko’s cheeses are now readily available in most bay area Whole Foods and specialty markets, expanding outward across the country at a rapid pace. Roughly 5,000 pounds of glorious cashew cheese leave those factory doors every month, so it shouldn’t be long before they hit store shelves near you. In the meantime, you can order directly from the source, and yes, Miyoko can ship these creamy beauties all the way to Australia, too! For orders abroad, I would suggest you contact the cheese maven herself to secure personalized shipping info.

To be continued in Part Two. Next up is the good stuff, what you’ve no doubt been waiting for… The tasting notes, plus a perfectly cheesy recipe. Stay tuned!


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No Matter How You Slice It

Timing is everything when it comes to food reviews. Trends are as unpredictable as the weather, turning the latest and greatest innovations into old-hat just a month down the road. This unstoppable phenomenon has never been more clear to me as I flip through old files, discovering half-baked reviews from products first sampled almost a year ago (!) now. Where did the time go, and more importantly, why didn’t I share this gem sooner?

Daiya is practically a household name a this point, a pivotal player in the vegan cheese game. No other dairy-free shreds have achieved mainstream approval, nor prevalence, quite like their white and orange strands, initially making a splash back in 2009 as the very first meltable option. Not content to just ride the wave of this immense success, they’ve continued to innovate ever since that great success, unleashing cheesy goodness throughout countless other prepared foods. Their latest offering to cheese-loving dairy detractors shines just as brilliantly: Slices, imitating the flavors of cheddar, swiss, and provolone.

Provolone-Style slices were the only variety I could get my hungry mouth around at the time, but considering their culinary potential, the other two are worth seeking out for a second round. These are not fine cheeses you’d want to eat cold, plain, or otherwise uncooked. Surprisingly fragile and prone to crumbling straight from the package, the flavor doesn’t impress right off the bat. Borderline bland, with a subtle sweetness, these slices are definitely not meant for topping crackers. Where they really come to life is under a hot broiler, melted down to gooey, creamy, and yes, stretchy sheets. Mild but with a pronounced tang and satisfying salty accent, they’re appropriately rich, imparting an addictive sort of decadent fattiness upon any dish. Though it didn’t seem like a winner at first, I found myself increasingly taken with this simple cheesy pleasure. In fact, my tasting notes conclude with the declaration that the provolone option is the “holy grail of vegan cheese.” Overenthusiastic hyperbole aside, these are darned good slices.

But of course, I would never recommend eating them outside of a hot dish, which is why I heartily endorse the equally savory, slightly indulgent cheesesteak sandwich pictured above. Soy curls soaked in umami-packed mushroom broth make up the “meat” of the matter, tossed with lightly charred onions and roasted peppers, all smothered under a blanket of that prize-worthy provolone cheese. Altogether, it’s the kind of dish you could use to convert meat-lovers, cheese-lovers, and generally picky omnivores alike. So go ahead, give in to your cravings because now it’s effortless to keep them vegan!

Vegan Cheesesteak

1 1/2 Cups (About 2.8 – 3 Ounces) Dry Soy Curls
1 1/2 Cups Mushroom Broth

4 Teaspoons Olive Oil
1 Medium Yellow Onion, Thinly Sliced
1 Red Bell Pepper, Roasted and Thinly Sliced
1/2 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
1 Tablespoon All-Purpose Flour
1/4 Cup Reserved Mushroom Broth
1 Tablespoon Reduced-Sodium Soy Sauce

3 Hoagie Rolls, Split and Toasted
9 Slices Provolone-Style Daiya Cheese

Begin by placing the dry soy curls in a large bowl and covering them with warm mushroom broth. Let them soak for about 15 – 20 minutes, until the soy curls are fully re-hydrated and tender. Pour off but reserve any excess liquid.

Heat the oil in a large skillet over medium-high heat. Add the sliced onion and saute, stirring often, until aromatic browned around the edges. Add the bell pepper, oregano and pepper and continue cook, stirring often, until the vegetables are wilted and soft; about 5 minutes. Reduce the heat to low, sprinkle the vegetables with flour and stir to coat. Gently pour in 1/4 cup of the reserved broth along with the soy sauce, bringing the mixture up to a simmer. After another two minutes, remove the pan from the heat.

To assemble your sandwiches, divide the soy curl filling between your three toasted rolls and lay three provolone slices on top of each. Run them all under the broiler for about 2 – 3 minutes, until the cheese is perfectly melted and gooey all over. Dig in immediately!

Makes 3 Sandwiches

Printable Recipe


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Fry Another Day

With an ingredient as versatile as cashew milk, the avenues to explore for recipe creation are truly endless. Slip it seamlessly into any formula calling for milk, non-dairy or otherwise, and you’ll have a sure hit on your hands. Finding a vehicle to truly feature and fully honor this typically under-appreciated component, however, is a considerably more challenging task. Milkier than most treats, pudding seemed like a promising concept to start with, but quickly grew boring without additional flavors added to the mix, covering up the delicate essence of cashew and thereby missing the point entirely. It would take much more than a bowlful of plain pudding to satisfy my craving for adventure, but perhaps I was going about the dessert all wrong to begin with. The idea had been sitting right under my nose the whole time, hidden amongst old notes about inspiring desserts yet to grace my kitchen. Leche Frita, or “fried milk,” is essentially very firm cubes of pudding that are pan-fried to a crispy finish. Who knew how drastically the whole package could change with that final kiss of heat?

My rudimentary knowledge of Spanish from the 3rd grade doing me no favors, I took a brief interlude to look up the word “cashew” and that was all I needed to know. Anacardo Leche Frita it was!

Lightly sprinkled with a touch of cinnamon, the crisp exterior gives way to an impossibly soft, creamy center, packed with more vanilla bean flecks than you could count. Decadent in taste but stunningly simple in composition, it’s one of those rare desserts that is greater than the sum of its parts. If you have cashew milk, I’m willing to bet that you already have everything else you need to make this recipe right now. Forget about fussy preparations; it’s little more than a cooked custard allowed to set, and can be prepared well in advance right up to the frying stage. Eaten hot off the stove, still slightly chilled at the very core, the contrast in textures and temperatures turns humble cashew milk into an extraordinary treat.

Anacardo Leche Frita

1/2 Cup Cornstarch
2 3/4 Cups So Delicious Cashew Milk
1/3 Cup Light Agave Nectar
1 Tablespoon Vanilla Bean Paste or Extract
1/2 Cup All Purpose Flour
2 Tablespoons Granulated Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger

To Finish:

1/4 – 1/3 Cup Olive Oil
Additional Cinnamon, Optional

In a medium-sized saucepan, vigorously whisk together the cornstarch, cashew milk, and agave, beating out any lumps of starch before setting the pan over the stove. Once smooth and homogenous, turn on the heat to medium, and stir periodically as the liquid cooks. Meanwhile, lightly grease an 8 x 8-inch square baking dish and set aside. Bring to a full boil, mix in the vanilla, and cook for just 30 longer, scraping the bottom and sides of the pan as you stir to prevent anything from sticking and burning, and being careful not to let the mixture boil over the sides. The pudding should have significantly thickened by this point. Turn off the heat, pour the hot pudding into your prepared baking dish, and smooth out the top with your spatula. Let cool to room temperature before transferring the pan to your fridge to thoroughly chill; at least 4 hours.

When the pudding is cold and firm, turn it out onto a cutting board and gently slice it into squares or triangles with a very sharp knife. In a medium bowl, combine the flour, sugar, cinnamon, and ginger, and gently toss one piece of the chilled pudding in at a time, making sure that all sides are completely covered.

Heat 3 – 4 tablespoons of the oil in a medium saute pan with high sides over medium heat. Once it begins to shimmer, gently lay the pieces of floured pudding in, leaving plenty of space around them for easier access. Cook for 3 – 6 minutes on each side, flipping when golden brown. Move the finished leche frita over to a paper towel-lined plate to drain off the excess oil, and sprinkle lightly with cinnamon just before serving. Repeat with the remaining pudding squares or triangles, adding more oil to the pan as needed, until all pieces are cooked to a crispy perfection.

Makes 10 – 12 Servings

Printable Recipe


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Cash[ew] is King

Well, it’s about time! Considering the proliferation of non-dairy milks, populating grocery stores near and far in unprecedented numbers, it seems unthinkable that cashews have been entirely missing in action… Until now. Who better than to unleash the world’s first commercial cashew milk than So Delicious, having proven their mastery of both frozen and refrigerated dairy-free delights? Before I even realized my own unfulfilled nut milk desires, this turned out to be the creamy drink I had been waiting for all along.

Almond milk is my typical go-to milk alternative, a prime candidate for drinking, baking, cooking, and yes, ice cream-ing. From here on in, consider that prime spot in my fridge under serious reconsideration, because So Delicious’ cashew milk performs all of those tasks with equal grace, and of course, great taste. Currently offered in only two flavors, Unsweetened Vanilla and Unsweetened, my only hope would be that the line takes off and expands to include a chocolate option, for those nostalgic chocolate milk cravings.

Both have an excellent viscosity, a moderate thickness without any cloying sensation. Though considerably less rich than homemade cashew milk, for a mere fraction of the calories (35 per cup) it tastes surprisingly creamy and even slightly decadent. A very subtle nutty flavor defines their background flavor, distinctly cashew in essence, and easily minimized when mixed into other recipes. Bearing a clean flavor with no sugar to speak of, they can seamlessly work in any application, a testament to their versatility.

In short, if you don’t give these cashew milks a try, you’re seriously missing out! They may very well replace my almond standby, at least once they gain wider distribution in more mainstream grocery stores.

Don’t just take my word for it, go try them out yourself! I happen to have two freebie coupons in my possession, and I’d much rather they be in your hands, ASAP. If you’d like to win one, leave me a comment by August 30th at midnight EST telling me about non-dairy milk. Write about anything at all, whether it’s a recipe for your favorite variety, a funny story that involves the dairy-free drink, or even a love sonnet if you feel so inspired. Just make sure you fill out your name and a valid email address in the appropriate boxes so I know who to contact. Two winners will be drawn and contacted shortly after the entry period closes. Good luck!

And the winners, as chosen by the wisdom of the random number generator are…

Commenters #14 and #37, otherwise known as Mrs Zuvers and workingonworkingmom. Congrats you two! Expect to hear from me shortly with details on how to collect your prizes.


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Sweet Relief

National Ice Cream Day, decreed to fall on the third Sunday of July, couldn’t have come at a better time. Still grappling with a week-long heat wave that stubbornly refuses to break or bend, keeping cool is the top priority for anyone living on the east coast. Though always a favorite treat no matter the weather, my appetite for ice cream really kicks into high gear during the dog days of summer, and this year’s sweltering forecast has prompted the same hunger to return with a vengeance.

Well over a year has passed since Vegan a la Mode was published, and yet I can’t stop churning up new flavors. Case in point, the Peach Pie Ice Cream pictured above was inspired by the abundance of explosively ripe stone fruits sitting on the kitchen counter, combined with my new focus on pies. Tender fragments of buttery pie crust are tossed in cinnamon and sugar before being baked to an even golden-brown. Nestled in between lashings of gooey peach jam, each scoopful of peach ice cream tastes like a creamier, cooler version of its namesake. Don’t wait until the next heat wave to add this refreshing yet decadent dessert to you to-do list: Grab the recipe on GoDairyFree.org and start churning as soon as your peaches are ripe!


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An Earth-Balanced Diet

Having nearly cornered the market on vegan butters, both nut- and soy-based, Earth Balance now seeks to conquer the whole buttery world. Expanding their empire exponentially in one fell swoop, those who eschew dairy can now spread it on thick with no less than three types of Mindful Mayo, plus a Coconut Spread. Specifically trumpeting the lack of soy in half of these new products, it’s clear that Earth Balance seeks to provide a little something for everyone, vegan and allergic alike.

Most groundbreaking of the bunch is the Coconut Spread. Claiming to be “perfect for baking and cooking instead of butter!” a challenge has been clearly declared and battle lines drawn. Tall promises for a humble ingredient, it does fill a niche left yawning wide open for decades, providing a soy-free option for those wary of the maligned bean. Pure white and somewhat waxy in appearance, it has no discernible scent out of the container. Solid straight out of the fridge but fast to melt, it smooths easily over a slice of hot toast, fresh from the broiler. Subtly sweet in the way that coconut naturally is, with a decent hit of salt to round out the fresh coconut flavor, a faux-butter, this is not. Don’t expect a straight butter replacement in the flavor department, as the Coconut Spread is true to its ingredients, tasting for all the world like a more spreadable coconut oil. Whether you like the flavor of coconut or not should be the deciding factor of your preference for this product.

The real question, however, was how would it bake up compared to Earth Balance’s more buttery offerings? Though I generally do not recommend using spreadable, tub-based margarines for baking, as they contain a greater percentage of water than stick-based “butters,” I gave the coconut spread the benefit of the doubt. Whipping up a simple chocolate-chocolate chip cookie, made many times over, I noticed a difference in the consistency of the dough right away. Far softer than usual, even a brief chill in the fridge did little to firm it up. Though they baked up just fine and were quite tasty, there was a marked variation in texture from the norm. Cakey rather than chewy, I would have to say that the coconut spread is not a viable direct substitute in baking, if you’re hoping to achieve exactly the same results. It will certainly work, and for those with no other option, fire up that oven by all means. I’m just not about to trade in my buttery sticks just yet.

Once my culinary nemesis but now a guilty pleasure, the Mindful Mayo couldn’t have been released at a better time. Now primed for a tasting, I was still reluctant to sample the spread in such a naked format, but I did it for you, my dear readers. Short of plunging in a spoon and eating it straight, it seemed that including it in a classic BLT would be an acceptable format for getting a good read on the flavor. Using tempeh bacon for the “B” portion of the sandwich, I made sure to really slather it on thick, as much as common sense told me not to. Thank goodness, my fears were unfounded, and it was a genuinely delicious sandwich! Thick and flawlessly creamy, you could easily stand a spoon straight up in the jar, which meant that it held up beautifully to the more hefty filling ingredients. Tangy, with a strong flavor of lemon and mustard than Vegenaise, it’s incredibly well balanced and adds serious “umph” to an ordinary bread and veggie assemblage.

Available in three varieties, I found the Organic and Original to be indistinguishable in flavor, unsurprisingly, but the Olive Oil mayo did mix things up a bit. Soy-free, whereas the aforementioned spreads are not, it’s a solid option, and one of the few available for those avoiding dairy, eggs, and soy all at once. However, I did find it a touch looser than the previous, and tangier, with a more fruity flavor as you would expect from decent olive oil. Lighter on the palate and perhaps a bit less rich, it’s a nice light option for those not as crazy about the traditional taste of mayonnaise.

Now fully stocked with three full jars of vegan mayonnaise, I had to do something to work down my excess. A simply green garlic dip easily filled that need, providing an excellent accompaniment to any party platter of crackers, veggies, or chips. Thanks to a serendipitous find of frozen garlic scapes, it took just a push of the “blend” button to churn out a gloriously emerald-hued and garlic-imbued dip.

Green Garlic Dip

6 Ounces (1/2 Package) Extra-Firm Silken Tofu
1/2 Cup Frozen Chopped Garlic Scapes, Thawed
1 Cup Fresh Spinach, Packed
1/2 Cup Vegan Mayonnaise
2 Tablespoons Fresh Lemon Juice
2 Teaspoons White Miso Paste
Salt and Pepper, to Taste

Simply toss everything into your food processor or blender, and blitz until perfectly smooth. Pause to scrape down the sides of the bowl as needed, to ensure that everything gets incorporated. Season to taste, and chill thoroughly before serving.

Makes About 1 Cup

Printable Recipe

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