Easy, Home-Made, Dairy-Free, Protein Packed, Cream Cheese
Hola Familia!
When it comes to eating dairy free, it can be disappointing when you can’t find a good tasty alternative. For me, it’s the simple pleasure of a bagel with cream cheese. Yes, I could buy a dairy free cream cheese from the grocery store, halleluiah for all those businesses given us plant-based options! But homemade is always better, especially when its easy, and healthier!
Ingredients:
1 pkt (390g) Extra firm Tofu, drained and pressed
2 tbsp Lemon Juice
1/5 tbsp Apple Cider Vinegar
1/3 cups Raw Natural Cashews, soaked and drained
2 tsp Nutritional Yeast
1 tsp Sugar (suggestion: Use coconut sugar for a lower glycemic and fructose index)
1 tsp Sea salt
Prep work:
Step 1) Soak the cashews in water for at least 20 min, or overnight.
Step 2) Drain the tofu and press as much water out as you can.
Main steps:
Step 3) Once the tofu is drained, add the tofu to a blender or food processor along with the rest of the ingredients.
4) Blend on low, allowing ingredients to fully incorporate. You many need to use a spatula to push down the mixture from the sides of the blender every now and then. Once the ingredients are well mixed, blend on a higher speed until the consistency is to your liking.
5) Pour the mixture into a container and store in the fridge. Once cooled, spread on your bagel and enjoy!