• 16 oz firm tofu, drained and pressed to remove water
  • 2 tablespoons chopped raw cashews or white beans (I used cashews)
  • 1 large clove garlic
  • 2 tablespoons unsweetened plant milk of your choice; I used almond
  • 1.5 tablespoons lemon juice
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon Italian dry seasoning
  • 2 tablespoons dry basil
  • *1/2 ounce of cooked beet, cut into small pieces, if you want a rosy red cheese
  • Salt or salt substitute and pepper to taste (1 used 3/4 teaspoon salt)

This quick to assemble vegan and gluten free cheese is richly flavored and spreadable. It is not only delicious, but also nutritious and heart healthy. For the month of February, and for fun on Valentine’s day, I included an option to add a bit of cooked beet* to make it rosy red, and I shaped it into a heart. Whether served as a herb-specked white cheese in a pretty bowl or crock, or shaped into a heart (either white, or red cheese from the beet), this cheese is sure to please.

Recipe from

Place all of the ingredients (*including the beet if using) into a blender or food processor (I preferred the food processor), and blend until smooth.  This will be a very thick mixture and it may require a few stops to scrape down the sides and re-distribute. Blend until smooth but not so much that it becomes a paste.

Serve with a toasted crunch bread like sourdough, or crackers, and/or cut vegetables like celery, carrots, and jicama.