- 1 Package Tofu
- 1/4 Cup Cashews
- 2 Tbsp Almond Milk
Tofu Cream Cheese – sounds weird, tastes delicious. I am not a vegetarian, however over the years I’ve exposed myself to more and more tofu options. I first tried a tofu cream cheese at a cafe in the Hamptons last summer and was amazed at the silky, fluffy texture of it. As someone that is obsessed with bagels and cream cheese (what New Yorker isn’t?) but often has to omit due to the lack of nutritional value, I knew that the time had come where I tackle tofu cream cheese on my own.
I made two batches. One plain, and one with salt, pepper & chives. This recipe is so simple and takes very little prep time.
You simply take one package of firm tofu and pat out the moisture with a paper towel. Then add 1/4 cup cashews (for creamier texture), 2 tbsp almond milk, and spices or herbs you would like to add. Throw in your blender or food processor for 20 seconds, and that’s it!
Cover and store in the fridge for 2 hours – after that you’ve got a silky, much healthier cream cheese spread that tastes amazing on a sprouted grain bagel!
Have you ever given tofu cream cheese a try? I promise it’s not as crazy tasting as it sounds!