Tofu Scallion Cream “Cheese”

Watch how to make it here

Some breakfasts are so satisfying like adding loads of cream cheese to a bagel or toast. This vegan cream “cheese” recipe made from tofu and cashews is delightful as a bagel spread. It’s a high-protein, nutritious, and topping that you’ll enjoy for breakfast.

A few notes:

1. Cashews are used in this recipe to achieve the creamy texture associated with cream cheese.
2. If you have time, refrigerating it for a few hours will give it time to set. No worries if not, it can still be enjoyed as soon as it’s blended together.
3. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Ingredients

1 cup raw cashews

1 scallion

8 oz firm tofu, pressed

1 tbsp capers

1 tbsp rice vinegar

3 garlic cloves

1/4 lemon, juiced

1 tsp garlic powder

1.5 tsp salt

0.5 tsp ground white pepper

Instructions

1. Soak the cashews in a bowl with about 1.5 cups of boiling water for 30-45 minutes.
2. Drain the cashews and add them to a food processor with the remaining ingredients. Blend until smooth.
3. Enjoy on a bagel, toast, or crackers!