• ½ block extra-firm tofu (not silken)

  • ¼ cup organic refined coconut oil

  • 4 tsp fresh lemon juice

  • 1 Tbs. lemon juice

  • 1 and ½ tsp fine sea salt

  • ¼ tsp onion powder

  • 1 tsp dried basil                                                         

  • ½ tsp marjoram

  • ½ tsp dried oregano


  1. Line a 1 and1/2 cup glass, or BPA-free plastic container with plastic wrap or cheese cloth.  Allow the plastic wrap to hang over the sides.

  2. Drain and press the tofu to release all liquid.  Dry the tofu as much as possible and crumble into a food processor.

  3. Melt coconut oil until it liquefies.  Pour ¼ cup into food processor and add remaining ingredients except for the dried herbs.  Process the contents until very smooth.

  4. Add dried herbs and pulse to combine.  Transfer the cheese mixture to the lined container and smooth with the back of a spoon.  Refrigerate for a minimum of 8 hours.   This will solidify the coconut oil.

  5. Use as a topping for salads. Store in a zip-locked bag or wrap tightly in the refrigerator.










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