Garden Vegetable Tofu Cream Cheese
Ingredients
- 14 oz extra firm tofu (water packed)
- 1 tbl apple cider vinegar
- 1 tsp mellow @misomaster
- 1 tbl nutritional yeast
- 1/2 tsp fine sea salt
- 1 tsp agave syrup
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped carrot
- 1/4 cup finely chopped green onion
- 1/4 tsp garlic powder
- 1/4 tsp dill (optional)
Preparation
Drain and press tofu to remove excess moisture. 1 hour
Puree tofu, apple cider vinegar, miso, nutritional yeast, agave, salt
It's thick and will take several scrapings in a blender or food processor
Refrigerate overnight
Don't taste it right out of the blender
You'll be disappointed and hate me
Try it the next day. It needs the refrigeration time
The next day add in the chopped veggies
You could even split the cream cheese base and have half very veggie and experiment with the other half