Tofu Cream

A simple alternative to cream cheese that is rich in protein and can be ready in no time!

Course Basics

Cuisine American, European

Keyword 10 minute recipe, cream alternative, dairy alternative, dairy free cream, high protein, high protein recipe, high protein vegan cream, high protein vegan recipe, homemade vegan cream, plant based basics, tofu cream, vegan basics, vegan cream cheese

Prep Time 5

Soaking time (as needed) 4

Total Time 5

Servings servings

Calories 50.2

Author carleigh

Equipment

High-speed blender

Ingredients

150 g extra firm tofu about half a block
½ cup raw cashews or sunflower seeds
3 tbsp nutritional yeast
1 lemon juiced
½ tsp Salt
1 clove garlic optional
½ cup water more to thin if needed

Instructions

Combine all ingredients in a high speed blender until completely smooth, adding more water as needed to thin.
Taste and adjust the salt and citrus content as desired. Store in a sealed container in the fridge for up to 4 days.

Video

View this post on Instagram

A post shared by Carleigh Bodrug (@plantyou)

Notes

Use sunflower seeds instead of cashews for a nut-free and budget-friendly option. Alternatively, you can use canned white beans.

Adjust the amount of water depending on the consistency you want. For example, if you want a thick base for a dip or sandwich filling, use minimal water and blend a bit longer. On the other hand, add extra water to make tofu cream for salad dressings or drizzling on top of other dishes.

Leave out nutritional yeast and garlic powder, and only use a tiny bit of salt if you want completely plan flavor. This way, you can also add it to sweet dishes like vegan cheesecake or overnight oats.

Or, you can take it in the opposite direction. Add herbs, chilis, citrus zest or your favorite spice mix.

Nutrition