¼cup(60grams)tahinimade from 100% hulled sesame seeds
3tablespoons(45grams)extra virgin olive oil
1teaspoonsalt
2tablespoonschivesfinely chopped
1teaspoongarlic powderoptional
Squeeze the tofu with your hands to remove some of the water from it. It's ok if it breaks as we are going to blend it.
Add tofu, lemon juice, tahini, olive oil, and salt to a blender and blend for 2 minutes or until you have a smooth cream.Tip: at this stage, you can also add your optional add-in, for example, garlic powder and dried chives or the flesh of a roasted eggplant.
Taste and adjust for salt and lemon, then transfer it into a bowl.
Sprinkle with finely chopped chives and serve as a spread or dip.
VARIATIONS
ARTICHOKE CREAM CHEESEAdd 1 cup (150 grams) of drained jarred marinated artichoke hearts.
EGGPLANT CREAM CHEESEAdd the flesh of one roasted eggplant. To roast the eggplant, cut it in half lengthwise and bake in a preheated oven at 400°F or 200°C for 20 minutes.
BELL PEPPER CREAM CHEESEAdd two or 3 drained jarred roasted bell peppers.
OLIVE CREAM CHEESEAdd ½ to 1 cup of black or green pitted olives.
SUN-DRIED TOMATO CREAM CHEESEAdd 1 cup drained sun-dried tomatoes in oil.
SERVING SUGGESTIONS
We love it as a spread on toasted crusty bread slices rubbed with fresh garlic and drizzled with extra virgin olive oil.