Tofu Cream

Instead of Heavy Cream, you can use this Tofu Cream which will add some richness and creaminess to a dish without any dairy!

I’ve used Cashew Cream in a lot of dishes in place of heavy cream. It’s especially useful in pasta sauces. However, cashews can be pricey, and they do have a lot of fat, so if you’re looking for a cheaper, lower fat and higher protein option, this Tofu Cream is perfect!

INGREDIENTS FOR Tofu Cream

• Silken Tofu – I used boxed Silken Tofu for this. Depending on the brand you may need to add water to get it thinner too!

• Oil, Salt, Lemon – I will usually just blend up the silken tofu and add it to a dish, but you can also add a few ingredients to plus it up! Oil will add richness, salt will add some savory flavor, and lemon will add some tang!

how to make Tofu Cream

This couldn’t be easier! Add the Silken Tofu to a food processor and blend until smooth.

Add in any of the other ingredients that you like. Oil will make it richer, lemon or vinegar will add some tanginess, salt will add some savory flavor, and you can thin it out with water as you see fit!

Store in the fridge and use within 1 week. It’s great in creamy pasta sauces like my Alfredo!

Other Recipes You’ll Dig!

• Alfredo
• Spicy Beans & Greens
• Spinach Spaghetti
• Marry Me Pot Pie
• Loaded Potato Soup
• Cashew Cream

Storage

Refrigerate in an airtight container, and use within 1 week.

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Tofu Cream

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Course Sauces

Servings 2 Cups

Ingredients

  

1x2x3x

• 14 oz Silken Tofu
• 2 Tbsp Oil
• 1 – 2 Tbsp Lemon Juice or Vinegar
• 2 – 4 Tbsp Water (as needed to thin out)
• Salt (to taste)

Instructions

 

• Add the Silken Tofu to a food processor and blend until smooth.
• Add in any of the other ingredients that you like. Oil will make it richer, lemon or vinegar will add some tanginess, salt will add some savory flavor, and you can thin it out with water as you see fit!
• Store in the fridge and use within 1 week.

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