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Vegan Tofu Cream Cheese

Vegan Tofu Cream Cheese

It's not often I have a hankering for cream cheese. Usually a coffee shop bagel and cream cheese will suffice, but this go-around, I had to get creative. My dairy-free-there's-no-lactose-pill-to-help-this status has led to some fun discoveries of how to create usually dairy-full foods minus the tummy upset. Cue Vegan Tofu Cream Cheese.

Luckily, I had a brick of tofu sitting in my fridge when my craving hit. Combined with a splash of almond milk, honey, cashews, salt, vanilla and some lemon juice (for that tinge of tang), I had an easy and smooth "cheese" waiting for me to spread on my toast in the morning.

Vegan Tofu Cream Cheese

In a food processor mix:

  • 1 pkg. firm silken tofu (press out liquid on paper towels beforehand)
  • 1/4 cup cashews
  • 2 tbsp. unsweetened almond milk
  • 3 tbsp. honey
  • 1 tsp. vanilla
  • 1 tsp. salt
  • 1 tsp. lemon juice or 1/2 tsp. vinegar

Blend until smooth, scraping down the sides as needed. Place in a lidded container and refrigerate overnight. 

 

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