About the Recipe
This cream cheese recipe brings comfort, joy and warmth as it gives a subtle sweetness as well as texture from the smooth tofu and crunch of the nuts that are a wonderful addition to a bagel, bread and crackers.
- Sunni Patel, PhD
Tofu, cashews and walnuts provide a combination of essential micronutrients including Vit C, B vitamins, Calcium as well as providing a source of all essential amino acids and protein.
349g silken tofu
3 tbsp lemon juice
4 tbsp maple syrup
1 tsp cinnamon powder
1 tsp vanilla extract
½ tsp ground pink Himalayan salt
1 tbsp coconut sugar
Soak the cashews in boiling hot water for 5-10 minutes.
Wrap the tofu block in paper towels and press out any extra moisture and leave to dry for a further few minutes.
Then, to a blender add the tofu, drained softened cashews, lemon juice, maple syrup, cinnamon, vanilla extract and salt and blend until smooth.
Crush 25g of the walnuts into smaller chunks and fold through the cream cheese.
Transfer the cream cheese mixture to a bowl, cover and refrigerate for 45 minutes to overnight.
Serve with walnut praline which can be made by toasting the remaining 25g of walnuts in a pan and adding coconut sugar until it caramelises and letting it cool on baking parchment.