Vegan, gluten free & zero additives, its gets better it tastes the best version of any cream cheese you have tried before.
Ingredients
- 1 300g (or similar) block firm tofu drained and pressed
- 50 g cashews soaked in boiled water for 10 minutes
- 1/2 lemon juiced
- 2 tbsp nutritional yeast
- 2 tbsp refined/odourless coconut oil melted
- 1/2 tsp salt (or to taste)
- 150-200 ml oat milk
Add ins (optional)
- 1 handful fresh chives chopped
Method
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Add the tofu, soaked cashews, lemon juice, nutritional yeast, melted coconut oil, salt and milk to a food processor or blender and pulse until a smooth mixture forms.
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Stir in the chives
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Pour into a small bowl, cover and let it set in the fridge for approximately 1 hour. This will last upto 1 week in the fridge
- Spread on your fave bread