Tofu Cream Recipe
Creamy 5-minute Tofu Cream to use as a dairy-free base for pasta, soups, and savory dishes. Light, protein-rich, and easy to customize.
Servings: 5 servings
Calories: 89kcal
Equipment
- 1 Immersion blender or blender
Ingredients
- 16 ounces silken tofu (454 grams)
- 6 tablespoons nutritional yeast
- ½ large lemon juice, plus more as needed
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Combine: Add tofu, nutritional yeast, lemon juice, garlic powder, and onion powder to a blender.
- Blend until completely smooth and creamy.
- Adjust flavor to match the dish you are making. A teaspoon of miso makes it savory, and fresh herbs make it sauce-ready, and a little broth thins it for soups.
Notes
Garlic: Use 1 small clove for each ¾ teaspoon garlic powder.
See the blog post for flavor variations.
Nutrition
Calories: 89kcal | Carbohydrates: 8g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 5mg | Potassium: 367mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg
