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Saturday, October 17, 2009

vegan cream "cheez"

Many people at the bake sale today were asking about this and it is soooo incredibly simple to make. You will need a high speed blender, something every kitchen should be equipped with. A regular blender will leave you with a very gritty texture which is not desirable.

Place in the blender the following:
1/3 cup cashews
1/4 cup water
3 tbsp lemon juice
1 tbsp maple syrup
blend on high for a minute or till very smooth and creamy

add the following to the cashew mixture in the blender
1 tsp sea salt
1 package medium to firm tofu

Blend till very smooth.

Remove from blender and add the following:
1 small carrot, finely grated
2 green onions, finely chopped
a few basil leaves, finely minced
1 clove garlic, finely minced

Mix well and refrigerate till serving.


  1. Sounds fabulous, Phil, except that I'm allergic to cashews (and literally nothing else!) Is there another nut or legume that can be substituted for cashews?

  2. Cashews give a great deal of fatty goodness yet little flavor which makes them ideal for making creams with. Other nuts will impart too much of their own character but you can try things out and experiment