Liptauer "Cheese"
Yield:: 1½ cups
Hailing from (and named after) a province in Hungary, traditional liptauer is made from sheep' s milk and contains about 45 percent fat! This reduced-fat version is com­pletely dairy free, yet it captures the delicate piquancy and creaminess of its dairy prototype. Serve it with fresh vegetables or rye crisp.
  • ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled
  • 2 to 3 Tablespoons fresh lemon juice
  • 2 Tablespoons tahini
  • 2 Tablespoons minced scallions
  • 1 Tablespoon Red Star Vegetarian Support Formula nutritional yeast flakes
  • 1 Tablespoon capers, drained {see The Cook's Secrets below)
  • 1 teaspoon dry mustard
  • ¾ teaspoon salt
  • ¼ teaspoon garlic granules
  • pinch of cayenne pepper, to taste
  • paprika, for garnish
  1. Place all the ingredients except the paprika in a food processor fitted with a metal blade, and process until the mixture is very smooth. Stop the pro­cessor occasionally to stir the mixture and scrape down the sides of the work bowl.

  2. Spoon the mixture into a small, attractive serving dish or onto a small serving plate, forming it into a rounded mound . Sprinkle it generously all over with the paprika. Cover and chill the spread in the refrigerator for several hours before serving to allow the flavors to blend.

  3. The Cook's Secrets:

  4. Capers are the cured flower buds of a bush indigenous to the Mediterranean and parts of Asia. The small buds are picked, dried in the sun, and then pickled in a vinegar brine. If desired, capers may be rinsed before using to remove excess salt and brine. Their peppery flavor lends a piquant tartness wherever they are used. Capers will keep indefinitely when stored in the refrigerator.
Nutrition Information
Serving size: 2 Tbsp Calories: 38 Fat: 1 gm Carbohydrates: 2 gm Protein: 3 gm

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