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Discussion Starter · #1 ·
I am craving cream cheese beyond belief. None of the supermarkets in town or my HFS carry Tofutti. Which means... time to improvise!<br><br><br><br>
I'm sure there is a good recipe out there somewhere... I just haven't found it yet. Does anyone have a recipe for vegan cream cheese - or some other bagel spread (besides peanut butter and hummus) that actually tastes good?<br><br><br><br>
Thank you!
 

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Here in the UK Tofutti is hydrgenated so we only buy it once a year or so. I think it may be non hydrogentated in the US. I know I have a recipe for mock cream cheese make with cashews....I'll have to dig it out. Let me find it and I'll post it.
 

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A Google search yielded several recipes, including this very easy-looking one:<br><br><a href="http://www.bbc.co.uk/food/recipes/database/vegancreamcheese_74531.shtml" target="_blank">http://www.bbc.co.uk/food/recipes/da...se_74531.shtml</a>
 

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Here is the one I use with cashews. The cashews give it a richer, buttery taste.<br><br><a href="http://www.theveggietable.com/recipes/tofucreamcheese.html" target="_blank">http://www.theveggietable.com/recipe...eamcheese.html</a>
 

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Here is the one I use with cashews. The cashews give it a richer, buttery taste.<br><br><a href="http://www.theveggietable.com/recipes/tofucreamcheese.html" target="_blank">http://www.theveggietable.com/recipe...eamcheese.html</a>
 

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I was wondering if these cream cheese subs could be used to make cheesecake? I like cheesecake, but I hate the thought of using a huge hunk of creamcheese to make it.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>anonymousemo</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I was wondering if these cream cheese subs could be used to make cheesecake? I like cheesecake, but I hate the thought of using a huge hunk of creamcheese to make it.</div>
</div>
<br>
i have always used a home made cream cheese sub. when making cheesecake and it has worked wonderfully<img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:">
 

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Discussion Starter · #9 ·
I just made the cashew one. Right now, it smells like tofuuuu. It suggests letting it sit overnight, so I'm hoping it has some magical transformation. And this is with added strawberries! (No salt/pepper, ha.)<br><br><br><br>
It's also very thin/watery, even though I used FIRM REGULAR tofu. It suggests adding more tofu to thicken, but ha, not going to do that or it'll taste like tofu on toast.<br><br><br><br>
I'm not so sure about this.
 

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Discussion Starter · #10 ·
Going to try this one in the morning, instead. I just found the recipe- I tried it before but forgot about it, because of the overabundance of all things tart and salty. A few alterations and it will hopefully be gooood. Definitely giving it a try. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
Almond Cream Cheeze<br><br><br><br>
1/4 cup whole raw almonds, without skins<br><br>
1 cup water, divided<br><br>
2 Tbs cornstarch or arrowroot<br><br>
1 & 1/2 Tbs oil<br><br>
1/2 tsp nutritional yeast<br><br><br><br>
Grind almonds to a powder in a food mill or coffee grinder.<br><br>
Put almond powder and 1/2 cup water in a blender. Blend well.<br><br>
Add remaining ingredients to mixture in blender. Blend well.<br><br>
Pour into saucepan, and bring to boil, stirring constantly.<br><br>
After it thickens, cook on medium heat 1 minute longer, stirring constantly.<br><br>
Let mixture cool, stirring occasionally.<br><br>
Store in covered container in fridge.<br><br>
Cheeze will thicken when cool.<br><br>
Stir well before each use.<br><br><br><br>
To blanch almonds (remove skins):<br><br>
Immerse in boiling water for 5 minutes, and rub skins off.
 
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