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: 121kcal
Equipment
- 1 Immersion blender or blender
Ingredients
- 10 ounces super firm tofu or 16 ounces silken or soft tofu (see note)
- 6 tablespoons nutritional yeast
- ½ large lemon juice, plus more to taste
- 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. If using super firm tofu, add ¾ cup water to start. For silken tofu, skip the water.
- Blend until completely smooth and creamy. (Add more water as needed if using super firm tofu util the desired consistency.)
- 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
Make with either silken or soft tofu, or super-firm tofu. Use super-firm tofu for a higher-protein option with ¾ cup water, adding more water as needed while blending until you reach your desired creamy consistency. If using silken or soft tofu, no additional water is needed. Use a high-speed blender for super firm tofu. An immersion blender will work for silken tofu.
Garlic: Use 1 small clove for each ¾ teaspoon garlic powder.
See the blog post for flavor variations.
Nutrition
Calories: 121kcal | Carbohydrates: 7g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 7mg | Potassium: 262mg | Fiber: 4g | Sugar: 0.3g | Calcium: 42mg | Iron: 1mg
