After making a nice tofu Mayo with no oil, no refined sugar, or salt, I began to think of the possibilty of making a similar spread with a cheesecake flavor.
And while I was at it, why not put together an SOS (no salt, oil or refined sugar) plant-based cookie to slather the cheesecake spread on.
Ingredients
Cheesecake Spread
500g /16 oz. firm tofu
Juice of 1/2 lemon
2 tablespoons Simply Organic lemon flavoring
2 -3 tablespoons maple syrup (optional)
1 teaspoon vanilla (optional)
Snack Cookies
2 cups quick oatmeal
1 cup unsweetened apple sauce
1 tablespoon maple syrup
2 teaspoons cinnamon
1/2 cup walnuts, chopped
1/2 cup medjool dates, pitted and chopped
Method
Cheesecake Spread (9-12 tablespoons)
1. Drain and press extra water from tofu. Cut in cubes and put in bowl of food processor (or blender carafe) with other ingredients.
2. Pulse until smooth and creamy.
3. Store for up to 3 days in fridge in container with a lid.
Snack Cookies (9 - 12 cookies)
1. Preheat oven ro 350°F/177°C. Line a cookie pan with parchment paper
2. Combine all ingredients in a food processor and pulse until sticky cookie dough forms . (No food processor? Mince dates and nuts and combine with oats, apple sauce, maple syrup, lemon juice, cinnamon, lemon flavoring and vanilla well in large bowl to form sticky cookie dough.)
3. Use cookie scoop to form round mounds on parchment. Pat down into circles. They will not expand when baking.
4. Bake for about +/-15 minutes.
5. Cool on rack.
6. Stack on a tablespoon of cheesecake spread and berries for a tasty, guilt-free snack.
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