Honey Walnut Tofu Cream Cheese
Yield: 2 cups, approx.
Total Time:
10 mins
A recipe for copycat Panera honey walnut cream cheese, this high protein tofu cream cheese has all of the decadent flavor and none of the guilt!
Ingredients
- 1 block silken tofu — (16 ounces)
- 1/2 cup raw cashews
- 4 tablespoons honey — (if vegan, use maple syrup)
- 3 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup chopped toasted walnuts
Instructions
-
Wrap the tofu in paper towels and press out excess moisture. Wait 30 seconds, then repeat with fresh paper towels.
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Place the pressed tofu in the bowl of a food processor fitted with a steel blade, then add the cashews, honey, lemon juice, vanilla extract, cinnamon, and salt. Blend until smooth, about 1 to 2 minutes, stopping to scrape down the bowl as needed.
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Transfer the tofu cream cheese to a small bowl and fold in the walnuts. Cover and refrigerate to allow the mixture to thicken, about 4 hours or overnight. Enjoy spread on Cobblestone Bread Co. bagels or English muffins, on toast, mixed with oatmeal, dipped with fruit, or right out of the container.
Recipe Notes
Leftover tofu honey walnut cream cheese can be refrigerated in an airtight container for up to 1 week. Stir before serving.
Course:
Breakfast, Snack
Cuisine:
American
Keyword:
Healthy Snack Recipe, Honey Walnut Tofu Cream Cheese