Recipe by: Monica
As a poor vegan college student, I have to be creative. I just reached the culmination of my cooking achievements with this cream cheese. I have to share it with someone, I hope someone out there likes it. I didn’t measure how much I put in, so these amounts are estimates, just adjust to your tastes. I don’t remember exactly what cream cheese tastes like, but this seems close, though far better than what I remember.
(Enough for one large serving, all measurements are approximate)
1/4 C firm tofu — l like regular, but silken would work fine
1 T Nutritional Yeast
1 T maple syrup or agave nectar (depending how sweet you like)
squeeze of lemon juice
1 – 2 heaping T canned pumpkin
cinnamon, nutmeg, vanilla extract
enough soymilk to blend to cream cheese consistency
raisins and nuts (soy nuts, walnuts, whatever)
Blend all ingredients but raisins and nuts. (I don’t have a blender or egg beater so I put them all in a plastic bag, seal it, and mash it really good in my hands — weird, but it works.) Add raisins and nuts. Yum!
Posted to cat-tea corner
May 8th, 2013 at 11:26 am
I like herbed or chive cream cheese. Have you tried a version of this that isn’t sweetened?