To pair with RW Garcia’s Organic Sweet Beet crackers, I created this quick and easy vegan Balsamic Caramelized Onion Cheese Spread. With just a few simple ingredients, and a spin in the food processor, you’re just minutes away from a rich, unctuous, and virtually guilt-free vegan cheese spread that’s perfect for snacking or serving at your next dinner party.
Watch the video below to see how I made each of the cheese spreads, and then scroll down for the full written recipe. While you’re here, check out the other super easy to make baked tofu cheese spreads I’ve created to pair with RW Garcia’s delicious organic, gluten-free crackers.
A sweet and savory cheese spread that starts out with a base of baked tofu.
- 1 small red onion, diced (about 1 cup)
- 1/2 teaspoon salt
- 1 to 2 teaspoon olive oil
- 1/2 cup water, divided
- 2 tablespoon balsamic vinegar
- 7 ounces (1 package) teriyaki flavored baked tofu
- 1/2 cup cashews or cashew pieces, soaked for 8 hours or overnight (quick soak OK)
- 1 tablespoon lemon juice (bottled is fine)
- 2 tablespoons coconut cream (only the cream part, not the liquid)
- 3 to 4 tablespoons nutritional yeast
- 1 teaspoon salt, or more to taste
Dice your onion. To a small pan on medium heat, add the olive oil, diced onions, and salt. Allow the onions to caramelize, stirring fairly regularly, for about 15 minutes. When there is a lot of fond, or dark bits sticking to the bottom of the pan, add a tablespoon or two of water to release the fond, and continue to cook the onions.
When the onions are very tender, sweet, and caramelized, turn the pan to low, and add the balsamic vinegar. Stir constantly as the vinegar reduces. When there is no more liquid in the pan, and the balsamic has reduced to a syrup and is clinging to the onions, turn off the heat. Allow the onions to cool to room temperature before adding them to the cheese mixture.
Add all cheese base ingredients to a food processor. Pulse until all ingredients are about the same size. Scrape down the lid and sides. Continue to process until the consistency is creamy, and no longer clinging together in a large ball. Stop occasionally to scrape the sides, lid, and bottom.
Using a rubber scraper, transfer the cheese to a mixing bowl. Add the balsamic caramelized onions and gently stir to incorporate. Transfer the cheese into ramekins, or a parchment lined spring-form mold.
If you use the mold, allow the cheese to chill in the refrigerator for about 8 hours before removing.
Serve chilled or room temperature with RW Garcia Organic Sweet Potato Crackers
*Note: If you cannot find baked tofu, you can use 7 ounces of super firm, high protein tofu and increase the salt to taste.