We had a California Wine Tasting last night and I served my vegan version of this Torte. It was completely devoured and I had many requests for the recipe. This makes a huge quantity so you may want to make a half batch for a smaller group.2 8 oz packages Tofutti Better than Cream Cheese
1/2 cup Earth Balance Organic Buttery Spread
1 jar Life in Provence French Basil
3/4 cup walnuts, toasted if desired (I didn't this time)
1/4 teaspoon salt
1 jar Earth & Vine Red Bell Pepper Ancho Chili Jam
Line a round container with plastic wrap. 6 to 7 inches in diameter works well for the full recipe.
Place walnuts in food processor and pulse until finely chopped. Add Basil and pulse to combine. Add Tofutti, Earth Balance and salt. Blend until ingredients are smooth and completely combined. Transfer into prepared container. Refrigerate overnight.
Unmold onto serving plate and top with jam. Serve with bread or crackers.
Adapted from Earth & Vines recipe at this link.
http://www.earthnvine.com/p-126-creamy-pesto-cheese-torte.aspx
