MAKES: about 3 cups, or 6 x 1/2cup servings
1 pkg extra firm tofu (350g) - pressed to remove excess liquid
1/3 cup refined coconut oil
1/2 cup fresh dill - can sub w/ 2-3 Tbsps dried dill
1 tsp sea salt
1/3 cup nutritional yeast
1 Tbsp miso paste
1 Tbsp apple cider vinegar
1 tsp onion powder
2-4 dill pickles, roughly chopped
Add all ingredients - EXCEPT THE PICKLES - to a food processor. Process for about a minute, then stop to scrape down the sides.
Continue to process until smooth. Remove the blade from the food processor. Stir the chopped pickles into the processed mixture.
Spread over toast, bagels, crackers, veggies, in a sandwich, wrap etc. Store in the refrigerator for up to a week.
Note: because of the coconut oil, this spread WILL firm up in the fridge. Take it out a few minutes before you want to use to make spreading easier OR, just smash it onto whatever you're pairing it with.
NUTRITIONAL INFORMATION: (per 1/2 cup serving) 231 cals, 18.9g fat, 4.6g carbs, 1.4g fiber, 11.2g protein, 7.5% DV calcium, 11.4% DV iron.
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Just because it’s vegan doesn’t mean it’s healthy. I am not a dietitian or a nutritionist. Viewers seeking nutritional advice are encouraged to enlist the services of a registered dietitian to address their particular needs. My food videos are mostly healthy, like me, but sometimes are not, also like me. They are to provide you with vegan recipes that taste good. That’s it.