26
Walnut Cream Cheese
Prep Time:
10 Minutes
Cook Time:
45 Minutes
Serves:
6 Servings
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.
Ingredients
349g silken tofu
80g cashews
3 tbsp lemon juice
4 tbsp maple syrup
1 tsp cinnamon powder
1 tsp vanilla extract
½ tsp ground pink Himalayan salt
50g walnuts
1 tbsp coconut sugar
Preparation
Step 1
Soak the cashews in boiling hot water for 5-10 minutes.
Step 2
Wrap the tofu block in paper towels and press out any extra moisture and leave to dry for a further few minutes.
Step 3
Then, to a blender add the tofu, drained softened cashews, lemon juice, maple syrup, cinnamon, vanilla extract and salt and blend until smooth.
Step 4
Crush 25g of the walnuts into smaller chunks and fold through the cream cheese.
Step 5
Transfer the cream cheese mixture to a bowl, cover and refrigerate for 45 minutes to overnight.
Step 6
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.