Vegan MoFo VIII, Day 24: Walnut and Currant Vaganzola

Walnut and Currant Veganzola Balls from 500 Vegan Recipes (page 90)

Before there was Daiya or Miyoko Schinner's Artisan Vegan Cheese many of us were busy in the kitchen creating our own cheese-like concoctions to spread on crackers.  This recipe is one of those concoctions.  Unlike many home made cheeses that require agar powder, fermentation time, or lots of specialty ingredients...this one is ready to enjoy in under 30 minutes!
This recipe first appeared in 500 Vegan Recipes: An Amazing Variety of Delicious Recipes, From Chilis and Casseroles to Crumbles, Crisps, and Cookies. 

Walnut and Currant Veganzola
*Under thirty minutes
Who says vegans can’t have cheese balls? Seriously, these are very, very cheese-like. You don’t have to form them into balls, of course, but what a presentation! At a cocktail party or get together…so sophisticated. Besides spreading on crackers, this also tastes amazing crumbled over a green salad, or dare I say, as a sandwich spread?

10 ounces (280 g) extra firm tofu, drained and pressed
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (16 g) flax seed meal mixed with 2 tablespoons (30 ml) warm water
1 tablespoon (18 g) white miso
2 teaspoons (10 g) minced garlic
1 teaspoon liquid smoke
1 cup (120 g) walnut pieces, broken into small pieces
1/2 cup (80 g) currants
Salt and pepper to taste

In a mixing bowl, crumble your tofu until it resembles ricotta cheese. Add in olive oil, flax seed mixture, miso, garlic and liquid smoke. Mash together until uniform. Mix in walnut pieces and currants. Form into two equal balls, form into a log, or simply place in a bowl.

Yield: 2 balls, about 2 1/2 cups