MEATLOVERS ITALIAN CREAM – GOAT
Tofurky meets Tofutti in this dream boat of a meatlovers fantasy of textures! The fennel convinces you that you are indeed in a very special place – so forget-it-not! Cruise the party with Confidence! You made it!
The chewiest cream you ever tasted!
Makes 1-3/4 cups
CNAP ClipBoard: The Tofurky slices are ultra thin, so be sure to separate all the layers after you cut the block into very thin segments.
8 oz. container Tofutti cream cheese, plain
1 t. garlic powder
1 t. Bragg Seasoned Nutritional Yeast
1/2 t. salt
1 t. fine grind fennel seed (I use a coffee grinder for best results)
fine grind black pepper to taste
1/2 c. fine dice fresh, sweet red pepper
1/3 c. thinly sliced green scallion (green part only)
5.5 oz. pkg. Tofurky Plant-Based Italian Deli Slices – remove deli slices from pkg. – cut the whole block in half, then very thinly slice down through all the layers across the shorter end into thin matchsticks – loosen sticks by running clean fingers through them to separate
In large mixing bowl combine cream cheese, garlic powder, seasoned yeast and salt. Stir and mash till equally creamy and soft throughout.
Add black pepper as desired, fresh red pepper and scallion. Stir till evenly distributed.
Add separated Tofurky sticks and stir again to evenly disperse and completely coat and cover all added ingredients.
- The stirring takes some effort.
Transfer to covered bowl and refrigerate several hours or overnight till cream cheese firms up.
When ready to serve: Either transfer to serving bowl or mound on a plate in the shape of a ball, smoothing all surfaces as best you can.
Garnish with thin slices scallion and fine dice red pepper. Serve with crackers of choice. I used Townhouse brand this time.