Cheesecake Dip (WFPB)

Dip

16 ounces (454 grams) firm tofu, drained and patted dry with a kitchen towel

Juice of a medium or large lemon (3-4 tablespoons)

2 tablespoons nut or seed butter (see note 1 for suggestions)

1/4 cup agave (maple syrup, date syrup, or sugar are also fine)

1 teaspoon vanilla extract

2 tablespoons unfortified nutritional yeast (fortified is also fine), optional

Pinch of salt, to taste

For Serving

Strawberries or other fresh fruit

Pretzels

Graham crackers

1. Drain the tofu of all the water in the pack and pat dry with a clean kitchen towel. No need to press.
2. Break the tofu into a few chunks and add to a food processor fitted with an s-blade. A blender should also work, but you may need to stop it a few times and scrape down the sides with a spatula.
3. Add the lemon juice, nut or seed butter, agave (or other sweetener), vanilla extract, nutritional yeast, and a pinch of salt.
4. Blend until smooth. Taste and adjust as needed.
5. Refrigerate the mixture for at least one hour and serve with fruit, pretzels, graham crackers, or whatever else you like. Enjoy!
6. Store in an airtight container in the refrigerator for up to 4 or 5 days.

1. Use any nut or seed butter. We’ve used creamy almond butter, tahini, sunflower seed butter, and peanut butter on separate occasions with great results. You can also use coconut cream, the thick part of canned coconut milk. The fat component is not necessary if you’d prefer not to use it, but it makes the dip taste rich and luscious.
2. Variations: cocoa powder + chocolate chips for chocolate cheesecake, compote or cherry pie filling on top of the dip, other add-ins such as vegan sprinkles (without confectioner’s glaze), matcha or espresso powder mixed in, etc.
3. Find more of Liz’s recipes at Zardyplants. This particular recipe is reprinted with permission from their e-book, Plant Based Jewish Recipes by Liz and Paul Madsen. Follow them on Facebook and Instagram.