Made with cashews and tofu, this homemade vegan cream sheese can be used in any recipe calling for vegan cream cheese.
Combine the cashews, lemon juice, vinegar, agave, miso and salt in a food processor and process until smooth. Add the tofu and process until completely smooth and well blended. Transfer to an airtight container and refrigerate until needed.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 265 | ||
Calories from Fat: 177 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.7g | 26 % | |
Saturated Fat 3.7g | 18 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 55.3mg | 2 % | |
Potassium 314.3mg | 8 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 12.4g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 265
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