It's not only super easy and quick to make your own vegan cream 'cheeze', but it's also packed with important nutrients such as protein, calcium, fibre and vitamins!
You'll need:
200g firm tofu
3 tablespoons vegetable oil
1 teaspoon kala namak (also known as black salt)
2 tablespoons nutritional yeast
1 tablespoon mustard
1/2 spring onion stalk
1 clove of garlic
salt, pepper and chilli flakes, to taste
Method:
Add all ingredients to a high-speed blender and blend for 2 to 4 minutes.
This recipe will make for a 200g tub worth of delicious tofu cream cheese and will keep in an air-tight container in the fridge for around 3 days.
This tofu cream cheese is high in:
Protein
Calcium
Fibre
Vitamin A
Vitamin K
Vitamin B2
Vitamin B12
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