This creamy spread is adaptive enough to serve at any meal. To prepare an open-faced sandwich for breakfast, spread a generous layer on whole grain bread, top with sliced tomatoes and vegan cheese, and melt it under the broiler. For a lunchtime sandwich, apply the spread generously to two slices of bread and add sliced tomato, onion, cucumber, avocado, lettuce, and sprouts. Include some pungent herbs like basil, arugula, or mint leaves for extra zest. For dinner, use it in place of ricotta for lasagne, stuffed pasta shells, and stuffed eggplant roll-ups. Recipe contributed by Zel Allen, from The Nut Gourmet. ^[1]

Makes 2 cups

• 1 pound extra-firm tofu
• 1/2 cup pine nuts
• 3 tablespoons unsweetened soymilk (or other nondairy milk)
• 2 tablespoons plus 1 teaspoon nutritional yeast flakes
• 2 teaspoons freshly squeezed lemon juice
• 1 1/2 teaspoons red miso
• 1 teaspoon salt
• 1/4 teaspoon pepper

Combine all the ingredients in the food processor and process until smooth and creamy. Stop the machine occasionally to scrape down the sides of the work bowl.

Serve immediately or thoroughly chilled. Stored in a covered container in the refrigerator, Cheezy Tofu Spread will keep for one week.

Zel and Reuben Allen host the popular, long-running webzine Vegetarians in Paradise. ^[2]

• Explore VegKitchen’s selection of flavorful snacks and dips. ^[3]
• For more vegan cheese-like recipes, go to Vegan Cheese-y Delights. ^[4]