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Rich Tofu Creme Cheeze
From: Gail Joslin, Vegans In South Africa

The Uncheese Cookbook :
Creating Amazing Dairy-Free Cheese Substitutes and Classic 'Uncheese' Dishes
by Joanne Stepaniak

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The Uncheeze Cookbook - Joanne Stepaniak
Yield: 1 1/4 (one and a quarter) cups

Cashews contribute their sweet, buttery taste, a flavour often associated with dairy cream cheese, while tofu provides substance to this rich, tempting spread.
For scrumptious vegetarian "lox and cream cheese", top with strips of roasted red peppers.

  • 1/4 (quarter) C raw cashew pieces
  • 3 T water
  • 2 T fresh lemon juice
  • 1 T brown rice syrup, or 2 tsp pure maple syrup, or 1 T barley malt
  • syrup (I use barley malt syrup because we can't get the others in SA)
  • 1 C firm regular tofu, patted dry and crumbled
  • 3/4 (three quarters) tsp salt
  • scant pinch of garlic granules
Place the cashew pieces, water, lemon juice, and syrup in a blender, and process several minutes into a thick, smooth cream.

Add the salt, crumbled tofu, and garlic granules, and process until very smooth.
It is essential to vlend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency.

Chill thoroughly before serving.

Per 2 Tbsp: calories 52, Protein 3 gm, Carbohydrates 3 gm, Fat 3 gm