Vegan Broccoli Cheese Mousse Recipe

This recipe uses tofu and broccoli to create a rich and thick puree that has a texture similar to a whipped cream cheese. The broccoli provides that wonderful 'green' flavor and the supporting ingredients give it pizzaz.

It's easy to make. It's great on bread. On pasta. As a dip.

It offers protein and all the great vitamins that broccoli provides. It doesn't taste like broccoli. It tastes and feels like a whipped cream cheese with broccoli and garlic.

1 large head of broccoli
1/2 block silken firm tofu
2 tbls coconut milk
5 cloves garlic
1 tbl white balsamic vinegar
1 tlb olive oil

2 1/2 tps salt
2 tsps garlic powder
1 tsp onion powder

Roast the broccoli at 425 F for 7 minutes.

Once cooled, cut into small chunks and add to work bowl of your food processor.

Add garlic, coconut milk, vinegar, oil, spices and tofu. Break the tofu into small chunks with your hand.

Processor until smooth.

Firm up in the fridge for a few hours at least. Overnight is better.


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