Description
This smooth and creamy tofu cream is a versatile, dairy-free alternative perfect for adding richness to your dishes. Made with extra firm tofu, raw cashews, nutritional yeast, lemon juice, and garlic, it blends into a velvety texture that’s delicious as a dip, spread, or sauce base. Ready in just 5 minutes, it’s a nutritious and flavorful addition to vegan and vegetarian meals.
Ingredients
Main Ingredients
- 150 g extra firm tofu (about half a block)
- ½ cup raw cashews (or sunflower seeds)
- 3 tbsp nutritional yeast
- 1 lemon, juiced
- ½ tsp salt
- 1 clove garlic (optional)
- ½ cup water (more to thin if needed)
Instructions
- Combine ingredients: Place the extra firm tofu, raw cashews (or sunflower seeds), nutritional yeast, lemon juice, salt, and garlic clove (if using) into a high speed blender.
- Blend to smooth: Add half a cup of water and blend everything until completely smooth and creamy. Add more water gradually if you need to thin out the mixture to your desired consistency.
- Adjust flavors: Taste the tofu cream and adjust salt or lemon juice to your preference for the perfect balance.
- Store: Transfer the tofu cream to a sealed container and refrigerate. It will keep fresh for up to 4 days, making it a convenient make-ahead option.
Notes
- For a nut-free version, substitute raw cashews with sunflower seeds.
- If you prefer a stronger garlic flavor, add an extra clove or roast the garlic beforehand.
- You can use this tofu cream as a dip, salad dressing base, or spread on sandwiches.
- If the mixture is too thick, gradually add more water until desired texture is reached.
- Use a high speed blender for the smoothest consistency, or soak the nuts for a few hours beforehand to ease blending.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
