This is my own recipe, it’s a work in progress; however I’m already really pleased with how well it grates and can be cubed or even sliced to top a cracker. It doesn’t melt completely yet, but I am working on that. Best of all, it’s easy to make.
- 200g block of creamed coconut
- 300g firm silken tofu (must be drained of excess liquid)
- 3/4 tsp seasalt
- 1/2 tsp garlic powder
- 2 tsp liquid smoke
- 1/2 tsp white pepper
- 45ml lemon juice
- 10g (3 Tbsp) nutritional yeast
- 20g cashew butter
- 1 tsp onion powder
- pinch of turmeric
Remove tofu from packaging. Remove excess liquid, ideally this is done by pressing it. To do this, place the tofu in a colander or sieve. Next place a saucer or small plate on top of it, weighted down with a can or bowl of water.
In a small pot over a low heat, soften/melt the block of cream coconut.
Put the softened coconut into a food processor or vortex blender, blend until smooth.
Add the pressed tofu to the coconut and blend until combined, add the remaining ingredients.
Pour into a mould or 2 and refrigerate until set, for at least 4 hours, but ideally overnight. (The mould can be any container that is suitable for creating a “cheese” size block, for example I used round tapas bowls, but small plastic storage containers would be perfect too.)