The Best Roasted Garlic Cream Cheese

The Best Roasted Garlic Cream Cheese
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    [ID] => 8584
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    [post_date] => 2018-05-23 07:32:05
    [post_date_gmt] => 2018-05-23 13:32:05
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    [post_title] => The Best Roasted Garlic Cream Cheese
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    [post_name] => the-best-roasted-garlic-cream-cheese
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    [post_modified] => 2018-05-25 12:05:41
    [post_modified_gmt] => 2018-05-25 18:05:41
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8584
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05.23
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TOTAL TIME :15minutes4hours
4-6servings
INGREDIENTS
  • 1/2 cup raw cashews
  • 1 teaspoon avocado oil
  • 1 head garlic
  • 8 ounces extra firm tofu (approx 1/2 block)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon mellow/sweet white miso paste
  • 1/4 - 1/2 teaspoon sea salt (start with 1/4 and add to taste; I use 1/2)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
DIRECTIONS
  1. Add cashews to a bowl and cover with room temperature water and soak for 4-6 hours.
  2. Once your cashews are soaked: Preheat oven to 400 degrees F. Slice the top ¼” off of your garlic head to expose all the cloves. Add to a baking sheet, cloves facing up, and drizzle with a teaspoon of avocado oil. Roast garlic for 30 minutes, or until cloves are golden brown. Set aside to cool at least 10 minutes before touching.
  3. While garlic is roasting, wrap your piece of tofu in a kitchen towel and top with a few heavy books--something heavy enough to press out the liquid but not squish it completely. Allow to sit 15 minutes.
  4. Rinse and drain cashews, then pat dry and add to a high-powered blender. Add pressed tofu, lemon juice, miso, sea salt (start with ¼ teaspoon), black pepper, onion powder and nutritional yeast. Once garlic is cool enough to touch, squeeze the cloves out of their skin into the blender.
  5. Puree everything together, using a tamper to blend. BE PATIENT and use some elbow grease. If you add liquid it will get too watery. Just keep mashing it together and it will blend. Add more salt to taste, then refrigerate “cream cheese” for at least 2 hours before serving. Cream cheese will keep for 5 days in the refrigerator. I do not recommend freezing it.
  6. VARIATIONS: remove garlic and add minced chives or dill | dice small pieces of carrot and bell pepper for a veggie version | chop black olives and stir in a tablespoon of olive oil | go sweet: remove garlic, pepper, onion powder and all but a tiny pinch of salt. Then stir in honey or jam or even some maple syrup and maple extract
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