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From: Deborah (
Subject: Recipes that use Tofutti Better than Cream Cheeze
Date: November 4, 2002 at 9:35 am PST

In Reply to: Wanted: Recipes that use Tofutti Better than Cream Cheeze posted by Jovette on November 4, 2002 at 8:39 am:

Spinach Dip

1 cup Tofutti Sour Supreme (or whipped silken Tofu)
1 container Tofutti Better Than Cream Cheese
1 box frozen chopped spinach, thawed
1 envelope onion soup mix
1/4 cup finely minced water chestnuts or jicama
1/4 cup finely chopped sweet onion

Thaw spinach, and squeeze out water.
In a large bowl, combine all ingredients.
Chill well.
Serve with pita triangles, crackers, or veggie sticks.


Creamy Cheezecake

8 oz firm or extra-firm Tofu, gently pressed dry
6 oz firm or extra-firm silken Tofu
8 oz Tofutti Better Than Cream Cheese
1 Tbs lemon juice
1/4 cup sugar syrup, rice syrup, or corn syrup
Ener-G Egg Replacer for 1 egg, prepared
1 cup confectioner's sugar
1 large graham cracker crust

In a large bowl, put Tofus and BTCC. Mash and mix together well.
Mix in Ener-G and lemon juice with beater at low speed.
Blend in syrup slowly, and beat until very creamy.
Mix in sugar.
Let stand 10 minutes.
Spread mixture into pie crust.
Bake in preheated 350 F oven,for 25 - 30 minutes,
until filling starts to pull away from the sides.
Turn off oven, leaving pie inside. Let stand 15 minutes.
Remove from oven, and let cool at room temperature.
Refrigerate 4 - 8 hours.
Serve with topping(s) of your choice.


Creamy Alfredo Sauce

1 package silken Tofu
1 Tbs margarine or olive oil
1/4 cup Tofutti Better Than Cream Cheese
1/4 cup veg Parmesan
1 tsp garlic granules or powder (or fresh pressed)
Salt and pepper

Put all in blender with 1/2 cup soymilk.
Blend to a creamy sauce, adding sufficient soymilk
to obtain desired consistency.
Heat gently until hot (don't boil it).
Serve over your favorite hot, cooked pasta.


Spinach Almond Alfredo Sauce

To above mixture, add:

1/2 cup chopped spinach
1/4 cup blanched chopped almonds (or walnuts)

Blend and heat as above.

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