Wine-n-Cheese Spread

Wine and cheese are commonly paired together as an offering at parties and special events, which was the inspiration for this wine-flavored vegan cheese spread.

8 ounces firm or extra-firm tofu
1 clove garlic
1/4 cup nutritional yeast flakes
2 tablespoons raw tahini
1 tablespoon garbanzo bean or other light miso
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon sea salt
2 tablespoons or more red wine of choice
Crumble tofu in a food processor using your fingers. Add garlic, and process for 1 minute. Add nutritional yeast flakes, tahini, miso, Dijon mustard, paprika, and salt, and process for 1 or 2 minutes or until completely smooth. Add red wine and process for 15 more seconds.

Taste and add additional salt or red wine as desired. Transfer mixture to a small bowl.

Serve with crackers, slices of bread, or fruit, or use as a spread for sandwiches. Store spread in an airtight container in the refrigerator for up to 1 week.

Ease of Preparation: Easy

Preparation Time: 5 min

Servings: yields 1 1/2 cups

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Cooking
Used with permission of Beverly Lynn Bennett

Chef Suggestions
For a nonalcoholic version, replace the wine with 2 tablespoons lemon juice. Or sprinkle finely chopped pecans or walnuts over the top of this spread.