I love Toby’s.  Pretty much everyone does.  Like so many things, I just stupided into a perfect clone of this, -ala- my Yumm-Sauce clone a while back.

INGREDENTS:

1. 1 16oz block Super- or Extra-Firm Tofu (undrained).
2. 1 stick celery (cleaned, leaves on).
3. 1/2 to 1 cup Vegenaise (depending on how creamy you like it).
4. 2 green onions (cleaned, with greens on)
5. 2-3 tbsp nutritional yeast
6. 1 tbsp cider vinegar
7. 1 tbsp lemon juice
8. 1/2 tsp celery salt
9. 1/2 tsp sea salt.
10. 1/2 tsp turmeric.
11. 1-2 tsp water.
12. 1 pack powdered guacamole seasoning (brand of your choice).

DIRECTIONS:

• Place celery and onions into food processor.  Whizz up until broken down into bite-sized pieces.
• Break the tofu into chunks and place in food processor with all other ingredients except the water.  Whizz to a paste, adding water until desired consistency is reached.

Ingredients:

• 1 lb cream cheese (Tofutti Better Than Cream Cheese–Non-Hydro is what I use)
• 2 tbsp port wine reduction*
• 1 tbsp cider vinegar
• 7-8 oz sun dried tomatoes in olive oil (drained)
• 2 tbsp brown rice syrup
• 2 tsp lemon juice
• 1 tsp cracked black pepper
• 1 tsp salt
• 1/2 tsp smoked paprika (optional)

Add all ingredients to a food processor and blend well (2min minimum so as to finely mince the tomatoes.)  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.

Port Reduction

• 3 cups ruby port
• 3 tbsp dehydrated onion flakes
• 3 bay leaves

Bring to low boil uncovered.  Reduce down to 1/2 cup, siring frequently with a whisk (about 30min).  Strain.  With the back of a mixing spoon, press onions of liquid, and save for something else.

May be reduced even further once onions are removed to make a syrup.

Ingredients:

• 1.5 lb cream “cheese” (“Tofutti Better Than Cream Cheese”–Non-Hydro is what I use)
• 3 tbsp canola oil
• 2 tbsp brown rice syrup
• 2 tbsp minced garlic
• 1 tbsp powdered garlic
• 1 tbsp cider vinegar
• 2 tsp lemon juice
• 1/4 cup nutritional yeast
• 1 tsp dill
• 1/4 cup filtered water
• Fresh chives to taste (about 2g worth)

Add all ingredients to a food processor and blend on high to combine.  Refrigerate over-night for flavors to meld and spread to thicken.  For a dip instead of a spread, double the water to 1/2 cup, or until desired consistency is reached.