Скачать или смотреть Whipped Pesto Cream Cheese 🥯

Whipped Pesto Cream Cheese (Anti-Inflammatory!) 🥯🌿

Say hello to your new favorite spread 😋! This creamy pesto “cream cheese” is 100% plant-based, dairy-free, and made with whole-food ingredients. Unlike most vegan cream cheeses that use processed oils (like coconut oil) for richness , this recipe is totally oil-free and gets its luscious texture from cashews and tofu.

And did we mention how easy it is? 🙌 Just blend everything up in a blender or food processor, and you’re minutes away from pesto perfection.

Ingredients:
• ½ cup cashews (soaked in hot water for 30 minutes)
• ¼ cup pine nuts, roasted
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp salt (adjust to taste)
• Juice of ½ lemon
• ½ cup + 2 tbsp water
• 2 cups fresh basil
• 16 oz firm tofu (I used Costco’s firm tofu)

Instructions:
1. Drain the soaked cashews. Blend cashews with nutritional yeast, garlic powder, salt, lemon juice, and ½ cup water until smooth.
2. Add fresh basil, roasted pine nuts, and the remaining 2 tbsp water. Blend again until smooth.
3. Add the firm tofu (crumbled in) and blend one last time until creamy.
4. Taste and adjust salt if needed.
5. Store in an airtight container in the fridge for up to 7 days.

Enjoy it on: Bagels 🥯, toast, sandwiches 🥪, or as a veggie dip. Enjoy this guilt-free, anti-inflammatory pesto cream cheese! 🎉