Finally a dairy free version of my favorite cheese-and-crackers cheese! This is from The Uncheese Cookbook and tastes amazingly like the real thing. Be careful not to over-garlic or over-spice this one, it can be overpowering, even for a garlic lover like me. Umeboshi plum paste is found at natural food stores or by mail order. Cook time includes chilling time.

Ingredients

cup firm tofu, drained & mashed↗1
cup soy mayonnaise↗1⁄4
tablespoon umeboshi plum paste↗1
cloves garlic, minced↗2 -3
teaspoon dried basil↗1
teaspoon dried marjoram1
teaspoon dried thyme↗1⁄2
teaspoon fresh ground black pepper↗1⁄4
teaspoon ground rosemary↗1⁄8

Step-by-step instructions

1
Throw everything into the food processor and process to a smooth paste, scraping down the sides every minute or so.
2
It will take 3-4 minutes total to get it good and smooth.
3
Chill overnight in a covered container to allow the flavors to blend.
4
(Don't even think about tasting it until then!) Serve cold or at room temperature on crackers, pasta, potatoes, etc.
5
It has a grayish color, but the flavor is out of this world.

Source: food.com

Original recipe ↗

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