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Tofu "Cream Cheese"

A vegan version of cream cheese that's creamy, rich and completely satisfying.

1 lb tofu, soft-style
2 teaspoons umeboshi paste
1 teaspoon sesame tahini
2-3 fresh scallions, minced
1-2 ribs celery, diced
1 carrot, grated
Small handful fresh flatleaf parsley-minced
Juice of 1 lemon

Bring a pot of water to a boil and cook tofu for 5 minutes. Drain and then simply puree with ume paste and tahini until smooth. Fold in vegetables and lemon juice, transfer to a serving bowl and chill thoroughly before serving. 

Makes about 2 cups


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