Garden Veggie Cream Cheese Recipe

Makes: about 1 cup of cream cheese - enough for 3-4 servings of toast
Season: evergreen
Prep Time / Cook Time: 5 minutes
Active Time / Passive Time: 5 minutes
Total Time: 10 minutes
Nutritional Highlights: Tofu is a great source of plant-based protein! We love that it makes this savory breakfast packed with nutrients!
“Fun Fact” / Tips & Tricks Section: We’ve had success using firm, medium and soft tofu - just know that it’ll be a little thicker if you use firm ‍

Ingredients for Garden Veggie Cream Cheese: ‍

1 cup cubed medium tofu
1 tbsp lemon juice
1.5 tsp apple cider vinegar
1 tbsp melted coconut oil
2 small cloves garlic
1/4 tsp EACH salt, garlic powder, onion powder, dried dill, dried chives, dried basil and dried thyme
1/4 cup finely diced celery
1/4 cup finely diced carrot
2 tsp capers

Combine the tofu, lemon juice, apple cider vinegar, coconut oil, garlic and spices in a small food processor and process until smooth, scraping down the sides of the food processor with a spatula, as needed. Add in the celery, carrot and capers and pulse a couple of times until combined. Place in a container to chill until ready to use. ‍

Ingredients for Toast ‍

9-12 slices of gluten-free sourdough toast (we love Young Kobras!)
1 English cucumber or 4 smaller Persian cucumbers, thinly sliced
1 cup baby arugula, for serving
1 small red onion, thinly sliced (about 1/2 cup, sliced)
1 tbsp white wine or distilled vinegar
2 tbsp water
1/4 tsp salt

Heat the water, vinegar, salt & red onion in a small pot until it reaches a simmer. Turn heat off, and let the onions cool to room temperature before storing in the fridge until chilled. Can be made several days ahead of time and kept in the fridge.

Preheat oven to 375-400 degrees. Lay out the slices of toast and heat for about 5-7 minutes, or until toasted to your desired doneness. To serve the toast, spread each piece of toast with the cream cheese, pickled red onion, cucumber, and arugula, for garnish. Serve immediately.

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