The Cheese Soufflé Also Rises

Cheese Soufflé.  Mmmm.  This recipe intrigued me from the very start, when I got my copy of Darren's book.  But getting a soufflé to both rise and have the texture of a cloud without eggs was the challenge (see my notes in June's entry on the Spinach Soufflé).  I began by following Darren's recipe very closely, substituting tofu for the eggs, but keeping everything else the same, albeit the vegan versions.  The first attempt was downright ghastly.  Liquid tofu with too much hot spice was definitely not something the Queen would order, and neither would I!  But after exploring both my cookbook shelf and the internet for various recipes that produce an impressive rise in the oven, I decided to change the nature of this soufflé.  While the original may be a traditional egg souffle that gets a kick from cayenne pepper, mine is more of a... three cheese pastry that rises like waffles, or perhaps biscuits in the oven.

Does a cheese-bread soufflé sound odd?  Perhaps.  But when was the last time you met a cheesy bread you didn't like?  Instead of layering cheese onto a loaf of French bread and sticking it in the oven, this one is baked all together, producing a deliciously creamy, light, golden browned soufflé.  But don't take my word for it.  Try it yourself, and see how the puffs of meringue-like batter rise up in your oven to golden heights.  I may never settle for ordinary cheese bread again!

Cheese Soufflé

Earth Balance vegan butter, for greasing your soufflé dish

1 T. baking powder

1 t. baking soda

½ t. salt

½ c. all-purpose flour

½ c. potato starch (Bob’s Red Mill is one brand)

½ c. grated vegan Parmesan (Galaxy Foods brand is my favorite, by far)

1 pkg. vegan cream cheese (Tofutti brand, Follow Your Heart Brand, etc.)

1 pkg. vegan Mozzarella or Monterey Jack cheese (Vegan Gourmet is great)

¼ c. Earth Balance

1 c. regular (unflavored) soy creamer (Silk is a good one)

1 19 oz. pkg. soft tofu

Preheat the oven to 400 degrees.  Place a baking sheet in the center of the oven.  Grease an 8 inch soufflé dish thoroughly with the Earth Balance butter, making sure to get the top edge as well.  With any luck, your soufflé will rise, and you don’t want it to stick to the top.  Put your greased soufflé dish in the fridge.

Put the tofu into a food processor and processes until smooth and creamy.  Add the cream cheese and process again.  Slowly pour in the cup of creamer through the top “shoot” of the processor, as you continue to process the next ingredients.  Break up the block of Mozzarella or Monterey Jack cheese and add it to the food processor.  Process again until everything is creamy.  Add the Parmesan and Earth Balance vegan butter and process one more time until smooth.  Set aside.  Sift together the flour, potato starch, baking powder, baking soda, and salt.  Combine the dry ingredients with the wet and pour very carefully into your prepared soufflé dish.

Put the soufflé on the baking sheet in the oven and bake for 45 minutes or a little longer.  When it is ready, it should be golden brown on top and sky high.

Serve warm with additional creamer to pour over.