|
 Recipe: Tofu Cream Cheese
This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything
else that needs a creamy, mildly sweet spread.
| Yield |
1 cup |
| Time |
5 minutes, plus refrigeration |
| Tools |
- kitchen towel
- food processor or blender
- small container with lid
|
| Ingredients |
- 1 c soft, medium, or silken tofu
- ¼ c cashews
- 1-2 T water or soy milk
- 2 t sweetener: raw sugar, maple syrup, or brown rice syrup
- 1 t salt
- ½ t pepper
|
| Directions |
Drain the tofu, wrap in towel, and squeeze out excess moisture.
Place all ingredients in food processor and blend until smooth, 1-2
minutes. Taste and adjust: add more tofu/water for a thicker/thinner
consistency; more sweetener/dash of lemon lemon for sweeter/less sweet flavor.
Transfer to container, cover, and - for best flavor - refrigerate
overnight. Use within 4-7 days.
|
| Notes |
Flavored vegan cream cheese: Jazz up this simple recipe with garlic, green onions, herbs,
dried fruit, or sun-dried tomatoes.
Adapted from
How it all
vegan! by Tanya Barnard and Sarah Kramer.Buy it:
Amazon.com |
Amazon.co.uk |
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