Tofu Cream Cheese w/7 variations

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Tofu Cream Cheese w/7 variations

 

*Tofu Cream Cheese*

 

1 cup extra firm (MoriNu 1% fat) silken tofu

1.5 T fresh squeezed lemon juice

1/2 T brown rice syrup, or 1 t pure maple syrup

1.5 t low-sodium tamari

1/4 t ground nutmeg

1/2 t nutritional yeast flakes

 

Wrap the tofu in a clean kitchen towel and allow

to rest for 30 minutes (to draw out extra moisture).

 

Place all ingredients in the bowl of a food

processor and blend until completely smooth.

 

Refrigerate overnight to allow flavours to

blend, and thereafter store in the fridge.

 

Variations:

 

*Herbed Cream Cheese*

Add: 1 clove minced garlic

1/4 t dried dill

1/4 t dried rosemary

1/4 t dried thyme

1/4 t parsley flakes

 

*Caraway Cream Cheese*

Add: 1 finely minced clove garlic

1 T chopped capers

2 t ground caraway seed

 

*Date & Nut Cream Cheese*

Add: 1/4 cup toasted, chopped walnuts

1/4 cup chopped pitted dates

 

*Pineapple Cream Cheese*

 

Add: 1/4 cup well drained unsweetened pineapple

 

*Veggie Cream Cheese*

 

Add: 1 scallion, minced

1 clove garlic, crushed

1 small carrot, finely grated

1/4 cup bell pepper, minced

1/4 fresh parsley, chopped

 

*Herb & Tomato Cream Cheese*

 

Add: 3 T tomato paste

1 t onion powder

1/2 t garlic powder

1/4 t dried thyme

1/4 t paprika

1/8 t ground dill seed

pinch of cayenne

 

*Vegan Lox & Cream Cheese*

 

Roast a red pepper and marinate it

in your favourite smoky marinade

(alternately, add a few drops of

liquid smoke to your fave marinade).

 

Use half of the roasted pepper atop

a bagel that's been spread with the

vegan cream cheese.

 

 

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