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Wednesday, January 6, 2010

Smoky Sun-Dried Tomato Cheese Spread

  • 1 lb cream cheese (Tofutti Better Than Cream Cheese--Non-Hydro is what I use)
  • 2 tbsp port wine reduction*
  • 1 tbsp cider vinegar
  • 7-8 oz sun dried tomatoes in olive oil (drained)
  • 2 tbsp brown rice syrup
  • 2 tsp lemon juice
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1/2 tsp smoked paprika (optional)
Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.)  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Port Reduction
  • 3 cups ruby port
  • 3 tbsp dehydrated onion flakes
  • 3 bay leaves
Bring to low boil uncovered.  Reduce down to 1/2 cup, siring frequently with a whisk (about 30min).  Strain.  With the back of a mixing spoon, press onions of liquid, and save for something else.

May be reduced even further once onions are removed to make a syrup.

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