Wednesday, April 28, 2010

Tofu Cream Cheese

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

* kitchen towel
* food processor or blender
* small container with lid


* 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

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.

Jazz up this simple recipe with garlic, green onions, herbs, dried fruit, or sun-dried tomatoes.

No comments:

Post a Comment

Related Posts Widget for Blogs by LinkWithin
Related Posts Widget for Blogs by LinkWithin