Bethany's Vegan Kitchen

This creamy spread combines smoked no salmon slices, tofu-based cream cheese and herbs. It’s perfect on toast, crackers or bagels. For Veganuary this year, Aldi brought back their no salmon slices, that I’d previously tried for the first time last January. Last year I ate them with salads and on crackers, but this time I wanted to make something with them too. I have a few different cream cheese recipes and wanted to have a go at making something like that with this plant-based salmon. So here is a creamy salmon spread that’s fish-free, dairy-free, and fully plant-based. You can use any sort of plant-based smoked salmon for this, as I previously mentioned, Aldi sells plant-based smoked salmon slices, there may be a few packs still around. But if there aren’t, fear not! As Squeaky Bean also make vegan smoked salmon, which is available from Sainsbury’s and Waitrose

Yield; Roughly 500g vegan smoked salmon cream cheese Prep time; 5 minutes, plus a couple of hours to refrigerate

You’ll need;

1. One 400g block of firm tofu, pressed until it weighs roughly 300g
2. Two tablespoons of nutritional yeast
3. Two tablespoons of lemon juice
4. Half a teaspoon of smoked paprika
5. 90ml plant-based milk
6. 100g plant-based smoked salmon slices
7. One teaspoon of dried dill
8. One teaspoon of dried parsley
9. Salt and black pepper to taste

Method;

• Start by finely dicing the tofu and adding it into a blender/food processor. To the tofu, add the nutritional yeast, lemon juice, smoked paprika, milk and 50g of the smoked salmon slices. Blend until completely smooth and creamy
• Next, finely dice the remaining smoked salmon slices and add them into a mixing bowl. Then add the dill, parsley and bended tofu mixture to the salmon and fold together. Season to taste with salt and black pepper and pop in the fridge for a couple of hours

I thought this spread went especially well with lightly toasted bagels, it would make for a delicious breakfast or lunch