This is the vegan cheese base I've been using lately at our tastings.1 package Tofutti Better than Cream Cheese
1/2 cup Daiya Mozzarella Shreds
1/4 cup pecans or walnuts, toasted and chopped (optional)
1/8 teaspoon salt, optional
Line a small container with plastic wrap. Blend cheeses by hand or in the food processor. Add salt and pecans and stir or pulse until well combined. Transfer the cheese mixture to the lined container and refrigerate until serving time.
This was served at last month's wine tasting topped with Earth and Vine Red Bell Pepper Ancho Chile Jam.
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