Recipe of the Week: Tofu Cream Cheese
Did you guys get a chance to check out last week’s delish dairy-free recipe? Mac and cheese is tasty and all (and I mean really, really tasty), but there is nothing I love more than a bagel with cream cheese.
You can buy vegan cream cheese in most grocery stores now, but it’s easy—and healthier—to make your own at home! Just how easy is it, you ask? Check out the recipe below to see for yourself!
Tofu Cream Cheese
1 pkg. firm silken tofu
1/4 cup cashews
2 Tbsp. unsweetened soy milk
1 Tbsp. sweetener (this can be maple syrup, agave syrup, or regular sugar)
1 tsp. salt
1 tsp. lemon juice
Assorted spices, to taste
- Combine all the ingredients except the spices in a blender or food processor and blend until smooth.
- Add your favorite spices to your heart’s content—my favorites are onion powder, garlic powder, chili powder, dill, and chives, but you can use pretty much any spice that you want.
- Cover and refrigerate for two hours to thicken.
Makes approximately 1 cup
Voilà! Now you can spread your cream cheese on a bagel, sandwich, celery sticks—whatever!