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+ servings
slices of toast with cheesy spread and veggies

Cheesy Protein Spread

Nisha Vora
5 from 1 vote
Prep Time 25 mins
Total Time 25 mins
Course Condiment
Cuisine American
Servings 2 1/2 cups

Ingredients
  

  • 1 (14-ounce) block of extra-firm tofu or firm tofu, pressed for 20 minutes
  • 1 cup cooked or canned cannellini beans drained, rinsed, and dried well
  • 1/3 cup nutritional yeast
  • 3 tablespoons white miso paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt + more to taste
  • 1/2 teaspoon of black pepper
  • 1 large lemon, half of the zest + all of the juice
  • 2 tablespoons plain, unsweetened nondairy milk + more to to thin
  • For serving: whole-grain bread
  • Suggested Toppings: salad greens, fresh herbs such as basil, seeds (hemp, pumpkin, sunflower), sliced cherry tomatoes, sliced avocado.

Instructions
 

  • Press the tofu: Place the tofu on a cutting board lined with paper towels. Place more paper towels on top of the tofu and weight it down with a few heavy cookbooks or a heavy skillet filled with a few cans of beans. Let sit for 20 minutes.
  • Zest the lemon and use half of it for the spread (reserve the rest for another use). Juice the entire lemon for the spread.
  • Place all of the ingredients in food processor and blend until smooth, thick, and creamy. Taste for seasonings, adding more salt as needed.
  • Lather the spread onto sliced bread and top as desired.
Keyword cheesecake, gluten-free, no added oil, nut-free, protein, spread
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