Lenten cheese cream with red pepper
4 servings
60 minutes
Vegan cheese cream with red pepper is an elegant and unusual dish that combines rich flavor and light texture. Its roots trace back to European cuisine, where the art of making pastes and sauces holds a special place. The cream is based on soft tofu, giving it a velvety structure, while the combination of roasted sweet pepper and spicy chili adds depth of flavor. Dark miso paste provides umami notes, and lime brings freshness. The dish is perfect as a dip for vegetables and crispy bread, as well as a base for exquisite appetizers. The cream can be used as a light sauce for pasta or sandwiches, adding new shades to familiar dishes. It’s an ideal choice for those who appreciate gastronomic experiments and plant-based cuisine.
1
Preheat the oven to 200 degrees. Place the peppers on a foil-lined baking sheet and roast until soft and slightly charred. Transfer to a plastic bag and let sit for 15 minutes. Cool and peel off the skin.
- Red sweet pepper: 1 piece
2
In a blender, mix chopped pepper, chopped (seedless) chili, tofu, miso paste, juice of half a lime, minced garlic, chopped basil, water, nutmeg, salt, and pepper. Blend until smooth.
- Red sweet pepper: 1 piece
- Fresh chili peppers: 1 piece
- Soft tofu: 200 g
- Dark miso paste: 2 teaspoons
- Lime: 0.5 piece
- Garlic: 2 cloves
- Basil leaves: 0.3 glass
- Water: 2 tablespoons
- Ground nutmeg: pinch
- Salt: to taste
- Ground black pepper: to taste