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Sundried Tomato Tofu Cream Cheese
Description
This recipe works wonderfully as an appetizer, a spread, or even as a dipping sauce.
Prep time: 5 minutes
Total time: 5 minutes
Serves: 6-8
Things to note: This sundried tomato tofu cream cheese can be stored in an airtight container for 3 days.
Special equipment: blender
Ingredients
Instructions
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Add the tofu, sundried tomato, lemon juice, tahini, and extra virgin olive oil to a blender and blend on high speed for 2 minutes until smooth and creamy.
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Add the onion powder, salt, and pepper, and blend until thoroughly mixed.
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Stir in the freshly-chopped parsley. Taste, and adjust the seasoning if necessary.
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Transfer the contents to a serving bowl, and serve as an accompaniment to any snack or appetizer.
User Reviews
Sundried tomatoes are packed with umami! You can even slow-roast your cut tomatoes at around 160F (very low temperature, you are almost dehydrating them) with some rosemary and thyme and olive oil for about 12-24 hours until they shrivel up, and store them in your fridge. Recipe courtesy of Alton Brown, in his cookbook “I’m just here for the food.”