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Rich Tofu
Creme Cheeze
From: Gail Joslin,
Vegans In South Africa
The Uncheese Cookbook :
Creating Amazing Dairy-Free Cheese Substitutes and Classic 'Uncheese'
Dishes
by Joanne Stepaniak
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US]
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UK]
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The Uncheeze Cookbook - Joanne Stepaniak
Yield: 1 1/4 (one and a quarter) cups
Cashews contribute their sweet, buttery taste, a flavour often
associated with dairy cream cheese, while tofu provides substance
to this rich, tempting spread.
For scrumptious vegetarian "lox and cream cheese", top with strips
of roasted red peppers.
- 1/4 (quarter) C raw cashew pieces
- 3 T water
- 2 T fresh lemon juice
- 1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley
malt
- syrup (I use barley malt syrup because we can't get the others
in SA)
- 1 C firm regular tofu, patted dry and crumbled
- 3/4 (three quarters) tsp salt
- scant pinch of garlic granules
Place the cashew pieces, water, lemon juice, and syrup in a blender,
and process several minutes into a thick, smooth cream.
Add the salt, crumbled tofu, and garlic granules, and process
until very smooth.
It is essential to vlend the mixture for several minutes in order
to pulverize the tofu and achieve a velvety smooth consistency.
Chill thoroughly before serving.
Per 2 Tbsp: calories 52, Protein 3 gm, Carbohydrates 3 gm, Fat
3 gm
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