Tofu Umami Cream
I use this base for so many things. It can be used to make spinach artichoke dip, as a salad dressing, or even as a cream soup base for when making midwestern style “hot dishes”. I usually keep a batch of this in my fridge. It’s my go-to cream base for so many savory dishes.
Course: Sauce
Cuisine: vegan
Author: Monson Made This
  • 12 ounces of silken soft tofu (I prefer Mori-Nu.)
  • 1/2 cup nutritional yeast flakes
  • 1 teaspoon tapioca flour
  • 2 tablespoons apple cider vinegar or lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon dried dill
  • 1 1/2 teaspoons sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  1. Place all ingredients in a blender, or even a Magic Bullet, and blend until creamy. Done.