Plum Crock Cheez

Today’s high is a whopping -4 degrees. School was even canceled. So not only is it a great day to be in the kitchen (later I’ll be baking something delish–stayed tuned), but thanks to the snow day, I’ll be home to watch Oprah and her vegan challenge! Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook).  This one is actually called, “Plum Good Crock Cheez” and uses umeboshi plum paste. It is outstanding! It taste very similar to the original version, but with a tangier, sweeter punch. I’m not sure which version is my favorite!

Plum Crock Cheez

Plum Crock Cheez


1/2 lb (8oz) firm tofu, drained

3 Tbs nutritional yeast

2 Tbs tahini

2 Tbs lemon juice

1-1/2 Tbs umeboshi plum paste

1 tsp onion powder

1/2 tsp salt

1/2 tsp paprika

1/4 tsp garlic powder

1/4 tsp dry mustard


Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!