Sour cheese style tofu spread

So a little behind the scenes... When my father was looking for an alternative to the dairy products he ate, I searched the supermarkets for a vegan cheese, with good values, that wasn't loaded with fat and also had protein. I'm still looking.... I decided to look online for alternatives, and there was a recipe there that inspired me. So thanks to those who didn't have it and don't remember. Delicious and I hope that if you see it, you liked the upgrade!

Ingredients

300g soft tofu / I personally don't like the texture of silken tofu in a spread. So what kind of tofu do I like?

I like to use

Juice of one lemon / about 40 ml

A teaspoon of 5% apple cider vinegar

1/4 -1/2 teaspoon salt (to your taste)

Instructions

Everything goes into the shaker of my Samurai blender. A cousin of the Ninja. If the spread gets stuck, because there isn't much liquid, you can stop halfway through, remove the shaker, give it a shake so the spread returns to the blender blade and return for another spin. I use the pulse function and it works great. Or a stick blender.

Keep in the refrigerator of course

Values for the entire spread – approximately 336 grams

Calories: 375.5, Carbs: 13.1 grams, Protein: 37.7 grams, Fat: 19.3

Additional suggestions:

Roast a red pepper in the oven, peel it and add it to the mess in the blender, or for example, a large crushed garlic clove into the blender, or take the beeswax spread that you prepared according to the instructions, and add a teaspoon of olive oil and a tablespoon of hyssop, or a handful of chopped dill and a tablespoon of soy milk. You get the idea..

It's also a great base, for a sweet spread, for example, replace the lemon and vinegar with plant-based milk and add sweetener and cinnamon or a pinch of vanilla. Tell me the recipe you created!!