Quick & Easy Baked Tofu Cheese Spreads: 3 Ways!
- 7 ounces smoked tofu (or see note)
- 1/2 cup cashews or cashew pieces, soaked for 8 hours or overnight (quick soak OK)
- 1 tablespoon lemon juice (bottled is fine)
- 2 tablespoons coconut cream (only the cream part, not the liquid)
- 3 to 4 tablespoons nutritional yeast
- 1 teaspoon salt, or more to taste
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a non-stick silicon baking sheet. Then arrange all of your Sweet Potato crackers in a single, even layer across the baking sheet.
- Add sugar, butter, and peanut butter to a medium-large saucepan (keep in mind the mixture will expand as it cooks) stirring together as it comes up to temperature. When mixture is fully boiling, stop stirring and allow to boil for three minutes.
- Carefully pour the boiling mixture over the crackers and put in the oven for five minutes (keep an eye on it so the mixture doesn't burn)
- Remove from the oven and sprinkle with chocolate chips over the top in an even layer (butter mixture will still be liquid). Return pan with chocolate chips to the oven for 1 minute.
- Remove from heat and using the back of a spoon or offset spatula, smear the chocolate chips into an even layer of chocolate across the top.
- Slightly crush the M&M's and then sprinkle upon the top of the mixture.
- Let cool on the counter for roughly 20 minutes. Place into the freezer for an hour and then break apart into small pieces. Enjoy!
Makes: 4-6 servings (one wheel)
Learn about the story behind the recipe
Wednesday, September 18th, 2019
“Last month, the folks a RW Garcia reached out to me to create a recipe using their delicious, organic, gluten-free crackers. I did them one better, and created three baked tofu cheese spreads to go with each of their tasty flavors: Balsamic Caramelized Onion to pair with their Organic Sweet Beet crackers, Sriracha-Coconut to pair with their Organic Lentil with Turmeric crackers, and Smokey White Cheddar to pair with their Organic Sweet Potato crackers.
Each vegan cheese spread starts out with a different baked tofu base, which adds a ton of protein and flavor to each spread, and takes away some of the guilt. The spreads are also oil-free, and could easily be made completely gluten-free with just a couple of swap-outs.
Check out the video below to see how I made each of these vegan, baked tofu cheese spreads, and then follow the links to see the full written recipes.” — MonsonMadeThis
The recipe below is only for the Smoked White Chedder version. Please use the links above for the other versions.