Tofu Cream Cheese
Spread this on your bagel or roti for a quick snack. Tofu cream cheese is friendlier to cows than traditional cheese. With half the fat, it’s also friendlier to your waistline!
1 1/2 cups extra firm silken tofu
3 1/2 Tbsp cashew butter or 5 Tbsp finely ground raw cashews
4 1/2 tsp lemon juice
1/2 tsp salt
1 tsp liquid sweetener (optional)
- Place the tofu in a clean tea towel. Gather up the end and twist and squeeze for 2 minutes, or until most of the water is extracted.
- Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth. You might have to stop the machine and loosen the mixture with a spatula once or twice.
- Use right away or scrape into a covered container and refrigerate. The tofu cream cheese will firm up with refrigeration.
Makes 2 cups