THE PLANTBASED SCHOOL

VEGAN CREAM CHEESE

1.

BLEND

Just 5 ingredients: tofu, oil, salt, tahini, lemon juice + water

ONCE SMOOTH, sprinkle with finely chopped parsley on top

"EGGPLANT" version

Roast 1 aubergine, cut into half, for 25 mins at 350F, scoop out the pulp

Toasted/charred bread brushed w. garlic, SPREAD!

VARIATIONS: stuff the cream cheese in grilled peppers

Serve as appetizer or starter. 

GO TO RECIPE

For a creamy and protein-rich texture

FIRM TOFU

COMPONENTS OF TOFU cream cheese

tahini from sesame seeds and extra virgin olive oil

HEALTHY FATS

lemon juice or apple cider vinegar giving freshness and tangyness

ACIDITY

VEGAN FAVOURITES

CINNAMON ROLLS