Basic Cheese Recipe

1. Press tofu for at least 45 minutes to remove as much liquid as possible.  See my how to press tofu post if  you're not sure how to do this.
2. In the meantime, place cashews in a small bowl and cover with boiling water.  Soak for 30 minutes then drain and set aside.
3. Crumble the pressed tofu into a high-speed blender and add in the cashews, coconut oil, lemon juice, salt, and miso paste.
4. Blend until smooth using the tamper for 3 minutes or until creamy.
5. Scrape mixture into an airtight container and refrigerate for at least 4 hours.
6. Remove cheese from refrigerator and divide into thirds.  Then use the options below to flavor each third or come up with your own flavor combos.

Everything Bagel Cheese

1. This one couldn't be easier.  Form the cheese mixture into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick.
2. Spread everything bagel seasoning on a plate and roll your cheese log until completely coated.
3. Wrap the cheese log in a piece of parchment and twist the ends to secure.
4. Store in the refrigerator until ready to serve.  

Tapenade Cheese 

1. Place capers in a small bowl and cover with the olive oil.  Then microwave for 1 1/2 minutes.  The capers will sizzle, turn a brownish color and pop open.  Transfer to a paper towel to drain.  When cool enough to handle, roughly chop and place on a plate.  Any oil that's left in the bowl can be used to make a salad dressing or cook with and is super yummy! 

1. Chop walnuts and parsley finely and add to the plate with the capers.  Mix everything together.
2. In a bowl, use a fork to thoroughly distribute the olives, sundried tomatoes, balsamic vinegar, and dried basil into the cheese mixture.
3. Shape into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick. 
4. Roll the log in the walnut, caper, parsley mixture until fully coated.
5. Wrap the cheese log in a piece of parchment and twist the ends to secure.
6. Store in the refrigerator until ready to serve.  

Smoky Cheese Mix-Ins

1. Chop the smoky toasted pecans or use plain toasted pecans finely and place on a plate.  
2. Mix the parsley and chopped dried cranberries in with the pecans.
3. In a bowl, use a fork to thoroughly distribute the onion, horseradish, Worcestershire sauce, and salt into the cheese mixture.
4. Shape into a log or ball.  The cheese will soften as you handle it which will get a bit messy, but will help the coating to stick. 
5. Roll the log in the walnut, caper, parsley mixture until fully coated.
6. Wrap the cheese log in a piece of parchment and twist the ends to secure.
7. Store in the refrigerator until ready to serve.