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Tofu Chèvre: Faux Goat Cheese

November 7, 2016

CHEESE. Need I say more? 

The biggest struggle I have ever known as a vegan. 

Go ahead, try all of the brands that offer the faux cheese, but also try to do some yourself. It is probably better that way!


Maybe you are vegan, maybe you are lactose intolerant, maybe you are just looking for some new fun...


Check it out:





7 oz. Extra Firm Tofu

3 tbsp. Olive Oil

2 tbsp. Apple Cider Vinegar

1 /2 tsp. Almond Extract

1/2 tbsp. White Miso Paste 

1/2 tsp. Onion Powder

2-3 tsp. Salt



Food Process or Blender

Cling/Plastic Wrap




Favorite Herbs (to mix in!)




Unwrap the extra firm tofu and rid the excess water. Do this by placing a heavy book on top of the tofu brick for 1 hour.

In a food processor, blend all ingredients (be careful with the almond extract -- you really don't want a lot of this).



Scoop out the "dough" and smoothly lay it out on the plastic wrap, appx. 6 inches long and 2-3 inches wide. Tightly wrap the "dough" and place it in the refrigerator.




Let sit for 3 hours.


When ready, take "dough" out of the refrigerator and unwrap the plastic. Make sure your oven is preheated to 350 degrees, F. Place the "dough" on the pan and bake for 30 minutes.




xoxo, K


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