Bethany's Vegan Kitchen

I’m back from my break, and one thing I’ve really been enjoying lately is tofu cream cheese. Most vegan cream cheese (from supermarkets at least) is quite high in fat and contains very little protein, this however is much lower in fat, and is a good source of both protein and calcium. Cauldron tofu is available from most supermarkets in the UK. So let’s start off with making the cream cheese, it’s very easy and quick to whip up

You will need;

1. One 400g/14oz pack of firm tofu
2. Two tablespoons of nutritional yeast
3. Two – three teaspoons of dried Italian herbs, or use mixed herbs
4. One teaspoon of onion powder
5. One teaspoon of garlic powder
6. The juice of one lemon
7. Salt and black pepper to taste, I usually add around half a teaspoon of salt and a good pinch or two of pepper

Method;

• My favourite tofu to use is this tofu by Cauldron. They use calcium sulphate as a firming agent, making it a good source of calcium in addition to protein
  
• Open the packet and drain away the water. Then use a few sheets of kitchen roll (or a tea towel) and gently press out some of the water, then pat dry
• Next, dice the tofu into small pieces, then add it into a blender/food processor with everything else listed above
  
• Blend for a few minutes, or until totally smooth. You may need to pause and scrape down the sides a couple of times
  
• Refrigerate the mixture for a minimum of one hour before using. Store in an air tight container, I’ve found it keeps well for up to a week

Then it’s ready to use like regular cream cheese. It’s great on bagels, toast, or in sandwiches. It’s also great added to sauces, and for hot or cold dips

Creamy Mushroom Pasta Sauce

Using tofu cream cheese adds a wonderful creaminess, without feeling heavy or oily like cream cheese or cream based sauces can

Yield; Four servings Cook time; 20 minutes

You’ll need;

1. One tablespoon of dairy free butter
2. Three cloves of garlic, minced
3. 250g white closed cup mushrooms, chopped
4. 150g tofu cream cheese
5. 100ml hot vegetable stock
6. One teaspoon of dried tarragon and one teaspoon of dried parsley
7. Salt and black pepper to taste
8. 300g (this is the dry weight) spaghetti

Method;

• Melt the butter in a large frying pan over a medium heat. Once melted, add the garlic and fry for a couple of minutes
• Next, add the mushrooms and fry them for about five minutes before adding the cream cheese. Add the herbs, stock and season with a pinch of salt and pepper. Give it another ten minutes to cook, stirring occasionally
• While the sauce is cooking, boil the pasta as per the instructions on the packet
• Once the pasta is cooked, drain it and add it into the sauce. Give it a good stir to ensure the sauce coats the pasta, then it’s ready to serve
  

Note – If you don’t like mushrooms, then you could dice and fry a brown onion instead. You could also add mock meats if preferred, mock ham, bacon, or chicken would work well for this. As the liquid from the mushrooms further thins down the sauce, you may need to add a little more stock to obtain the right consistency. So start with 100ml of stock and add more if needed

Creamy Tomato & Mushrooms on Toast

This would make for a lovely light breakfast or lunch

Yield; One serving Cook time; 10-15 minutes

You’ll need;

1. One teaspoon of oil
2. One clove of garlic, minced
3. Two tomatoes, roughly chopped. I used medium sized vine tomatoes and removed the tops, then roughly chopped them
4. Four chestnut mushrooms, chopped
5. A pinch of basil and oregano
6. Two tablespoons of cream cheese

Method;

• Melt the butter in a small frying pan over a medium heat, add the garlic and cook for a minute or two
• Then add the tomato and mushrooms, sprinkle over the herbs, season with a pinch of salt and pepper and allow it to cook for five minutes
• Once the mushrooms start to release liquid, you can add in the cream cheese. Give it another five minutes to cook and then spoon onto toasted bread. I like to top mine with a little parsley