Tofu Cream Cheese
Added to 5 cookbooks
This recipe has been viewed 4645 times
A creamy blend of ground tofu, cashew butter, whole cashews and added with lemon juice and salt.
- Place the tofu in a clean tea towel, gather the end up and twist and squeeze for a couple of minutes to extract most of the water.
- Crumble into a food processor with the remaining ingredients and process for several minutes until the mixture is very smooth.
- You may have to stop the machine and loosen the mixture with a spatula once or twice.
- Use right away or scrape into a covered container and refrigerate.
- It firms up with refrigeration.
This recipe was contributed by padmadwivedi on 23 Jan 2005
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