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Discussion Starter #1
There are a few spead recipes from The Garden of Vegan and Where It All Vegan I would like to make that call for "soft or medium tofu". Could I use Firm SILKEN tofu (mori nu) instead? One of the spreads is vegan cream cheese. (I'm sick of paying top $$ for it in the store)
 

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Silken tofu works wonderfully in most "spread" recipes. When using frim silken I make sure to whizz it in the blender first even if the recipe doesn't call for it.
 

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Discussion Starter #3
Which should I use for cream cheese, soft or firm? For some reason I feel like firm silken would be like soft regular. Is this true?
 

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Silken is a very different texture from regular to begin with, so there aren't really equivilencies between the two.
 
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