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Cashew & Tofu Cream Cheese

A bowl of freshly made Cashew Tofu cream cheese beside freshly baked seeded overnight bread.

I’ve been considering my list of essential recipes. I quickly realised that I regularly use my cashew & tofu cream cheese as an essential ingredient in a variety of recipes, rather than just a spread on its own (although I definitely still enjoy it just as a spread).

If you’re still drawn to “traditional” spreads while you’re transitioning to a plant-based diet, you’ll love this. It has a lot of the creaminess and acidity that you enjoy from dairy cream cheese.

A batch of this will keep in the fridge for up to 5 days, but it can also be frozen too. This easy cheesy recipe uses a few readily available ingredients and it’s a doddle to make.

 

 

Cashew & Tofu Cream Cheese

Equipment:

A high speed or vortex blender produces the best results. A food processor or bullet style blender will work, but your mixture may not be a smooth as it could be.

Ingredients:

280g firm tofu – drained

100g raw cashews soaked at least 2 hours or approximately 150g once soaked/drained

50 – 75ml water to blend (see kitchen note below)

15ml lemon juice

8ml apple cider vinegar

1 tsp sea salt

Method:

Add the soaked/drained cashews to a blender with enough water to blend into a paste.

Add the drained tofu, salt, lemon and apple cider vinegar to the cashews and blend until combined.

While the blender is running add water a tablespoon at a time, until the mixture resembles a cream style cheese.

Taste to check seasoning and acid (the lemon and vinegar), add more if you think it needs it.

Kitchen note: the brand of firm tofu you use will determine how much water you need. If you make the mixture too wet/runny, strain it though a nut bag, or leave it overnight in the fridge in a muslin lined sieve.

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