INGREDIENTS
½ block Tofu Silken (about 250g),
3 tablespoons nutritional yeast
2 tablespoons lime juice or lemon juice, both to taste
¼ cup oat milk
Prep time: 5 minutes
Total Time: 6 minutes
1 cup
Will keep in refrigerator for up to 2 weeks
METHOD
Prep. Place a paper towel or kitchen towel on a plate and put the tofu on top. Fold the towel back over the top of the tofu and then weigh down lightly with a second plate. Leave for 5 minutes.
Blend. Take the drained tofu and place it in a food processor along with the 3 tablespoons of nutritional yeast, choice of lemon or lime juice and the oat milk. On a low speed, blend the contents until it reaches a smooth and creamy consistency. Add an extra 2 teaspoons of milk if it feels too dense.
Notes from Sam: You may need a double batch to cover your moussaka entirely.
*Adapted from Healing Tomato's Crème Fraîche Recipe With Four Ingredients
Photos by Elena Kloppenburg & Burst