I'm not a tofu kind of gal! I guess I assume it's sort of a "go to" for vegetarians/vegans, but maybe I'm wrong? Are there others like me that just don't like it, except for miso soup?
I've been longing for a "cream cheese" alternative for toast and such, but most recipes seem to use tofu. This recipe that I adapted was no exception. I decided to get creative though and use cashews instead. I wasn't sure how it was going to turn out, but this was one risk that was worth the reward!
This is a dense and creamy spread that's just the right amount of sweet! It doesn't taste like cream cheese, but it's a nice alternative! It almost looks like cake when it's done baking, but once it cools off, it spreads nicely. Give it a try!
This recipe is adapted from Vegetarian Cooking for Dummies
Maple Nut Spread
(yields 8 servings, or 2 cups)
1/3 cup raisins, soaked
1 cup cashews
1/4 cup basic homemade yogurt (or store bought if you prefer)
1/2 cup maple syrup
1/2 tsp cinnamon
1 tbsp tahini
2 tsp vanilla extract
2 tsp flour
Preheat oven to 350. Lightly grease a 1 quart baking dish (I used a 2 quart because I didn't have a 1 quart and it worked fine).
Place raisins in a bowl and pour hot water over them (enough to cover). Set aside to soak.
Place cashews, yogurt, maple syrup, cinnamon, tahini, vanilla and flour in a food processor/blender. Blend until well combined.
Drain raisins and add to food processor/blender. Pulse several times to chop them up and blend them into the cashew mixture.
Pour cashew mixture into baking dish and bake, uncovered, for 20-30 minutes, until set. Cool completely before serving.