Veggie Tofu Cream Cheese
Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt
Veggie Tofu Cream Cheese
Ingredients
- 1 block firm organic tofu (save the water that the tofu is packed in!)
- 3 tbsp water (from the tofu)
- ¾ cup cashews
- Juice from ½ a lemon
- 2 ½ tbsp honey apple cider vinegar
- Note: this is a flavored ACV purchased at a Farmer’s Market. If you can’t find one, use regular ACV and add 1 tsp of honey.
- ½ tsp sea salt
- 1 cup fresh peppers, chopped into small pieces (you can also add shredded carrots and/or scallions)
Directions
- Add all ingredients except the peppers to a blender or the smoothie bowl attachment of the NutraMilk.
- Blend for 3-4 minutes until super creamy (like cream cheese).
- Transfer the tofu cream cheese to a bowl and mix in the chopped peppers.
- Enjoy on a whole grain bagel or on sourdough toast and store in a glass jar in the refrigerator.
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