Yield: 1 1/2 cups

1/2 cup        raw shelled Brazil nuts (my 1st choice), macadamia nuts or cashews 

1 12.3 ounce box        extra-firm silken tofu 

1/4 cup    of the most authentic-tasting vegan yogurt you can find

1/2 teaspoon        salt  

1/2 teaspoon        probiotic powder (optional)  

1/ 1000-2000 mg  vitamin C pill, crushed to a powder (for tanginess)  

 (place the pill on a flat surface and crush with the flat bottom of a bowl or plate, then crush any larger pieces left with the back of a spoon.)  

1/4 teaspoon        sugar  

Traditional topping:  

   olive oil  

   Za'tar (Levantine herb mixture of wild thyme, sesame seeds and sumac. The best I've ever had is Zatoun brand.)  Read about it at this blog post-- and there's a simple recipe if you want to make your own.


Place the nuts in a bowl and cover with boiling water. Let stand while you prepare the tofu.

Crumble the silken tofu into a colander lined with a square of clean cotton sheeting or something similar (don't use cheap household cheesecloth-- the holes are to big!), with the cloth hanging over the side of the colander so that you have enough cloth to twist together at the top.

Gather the ends of the cloth together and twist and squeeze the cloth to extract as much water as you can from the tofu. After a few twists, open it up and scrape the tofu down to the bottom of the "bag" and twist again. With the ends of cloth twisted tightly and held in place, squeeze or press the bag-- anything to get as much water as possible out of the tofu.

Place the resulting tofu in a food processor or powerful blender. Drain the nuts well and pat dry and add them to the machine with the tofu, along with the other ingredients. Process or blend until as smooth as possible-- this may take several minutes.

Scrape the mixture into a wide, shallow bowl and spread it out evenly. Drizzle with olive oil and sprinkle with the Za'tar, too, if you like, or paprika, chopped fresh parsley or mint, etc.. Serve with Middle Eastern meals, pita or other flatbread, Greek olives, cucumbers and tomatoes, etc.


 Nutrition Facts (not counting the olive oil)

Nutrition (per 1/4 cup serving): 102.1 calories; 54% calories from fat; 6.5g total fat; 0.0mg cholesterol; 195.9mg sodium; 163.7mg potassium; 5.3g carbohydrates; 0.5g fiber; 1.9g sugar; 4.8g net carbs; 6.6g protein; 2.5 points.