Plant-based cheesecake cookie snack 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 perfect PERSONALIZED PUZZLE...... SHOPETSY (CLICK ON HEART) 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.
Living the Green Life