Step 1

Squeeze the tofu with your hands to remove some of the water from it. It's ok if it breaks as we are going to blend it.

Step 2

Add tofu, lemon juice, tahini, olive oil, and salt to a blender and blend for 2 minutes or until you have a smooth cream.Tip: at this stage, you can also add your optional add-in, for example, garlic powder and dried chives or the flesh of a roasted eggplant.

Step 3

Taste and adjust for salt and lemon, then transfer it into a bowl.

Step 4

Sprinkle with finely chopped chives and serve as a spread or dip.

Step 5

ARTICHOKE CREAM CHEESEAdd 1 cup (150 grams) of drained jarred marinated artichoke hearts.

Step 6

EGGPLANT CREAM CHEESEAdd the flesh of one roasted eggplant. To roast the eggplant, cut it in half lengthwise and bake in a preheated oven at 400°F or 200°C for 20 minutes.

Step 7

BELL PEPPER CREAM CHEESEAdd two or 3 drained jarred roasted bell peppers.

Step 8

OLIVE CREAM CHEESEAdd ½ to 1 cup of black or green pitted olives.

Step 9

SUN-DRIED TOMATO CREAM CHEESEAdd 1 cup drained sun-dried tomatoes in oil.

Step 10

We love it as a spread on toasted crusty bread slices rubbed with fresh garlic and drizzled with extra virgin olive oil.