On Saturday I stopped into the most adorable Italian bakery (Prato) and bought myself a giant loaf of still-warm multigrain bread. It was so fresh and so tasty and it was the best $3.80 I’ve spend in a while.
Naturally, everything I’ve eaten since purchasing said loaf has revolved around things to eat with bread. I didn’t have any avocados (boo), nor vegan cream cheese (double boo) and wanted something savory to eat with my bread.
So I decided to use some tofu to make a plant-based whipped cream cheese spread. I figured, if delis can make cream cheese out of tofu, so can I. So there.
Now. I whipped this cream cheese up with a whisk because I don’t have my food processor with me in NJ yet. I keep forgetting to bring it out here and am setting a reminder to do so when I come back from spring break.
Anyways, whipping the tofu gave me a whipped fluffy texture, like a whipped cream cheese.