1/2 c. tofu, pressed
1/8 c. cashews
2 tablespoons water
(a little over) 1 tablespoon maple syrup
salt and pepper to taste
1 teaspoon lemon juice
2 teaspoons fresh raspberries
directions: add pressed tofu, cashews, water, maple syrup, a teaspoon of salt and a pinch of pepper into a food processor. process until smooth and creamy. add more syrup or salt according to taste and cream-cheese likeness. then add the avacado and process some more! lastly add the raspberries and lemon juice and blend them in.
about the recipe: i've been on a food making kick recently! be on the lookout for a handful of new recipes sooner than later. i just moved in with a radical woman who used to work with at my co-op (in the deli kitchen) and she just got hired as a baker. so what does an ex-cook and current baker do when they get home? cook and bake. which in turn has inspired me to do more myself. rad! and this is something from my own noggin! it's start out sweet and creamy with an avocado pucker at the end, my other roommate described it as "earthy". what vegan wouldn't want an earthy vegan cream cheese spread for their bagels in the morning? i can think of a few, but they're no fun.