High-Protein Beet Cream ‘Cheese’
One of the prettiest spreads you can make — vibrant, smooth, and bursting with flavour. Based on firm tofu, this creamy dip is packed with fibre and plant protein, providing about 25 g of protein in total. Perfect as a sandwich spread, a dip for crudités, or a topping for nourish bowls.
Takes 30 minutes
Serves 4
Ingredients
- 200 g about ¾ cup firm tofu
- 100 g about ½ cup roasted beetroot
- 45 g 3 tbsp / 1½ oz light tahini
- Juice of 1 lemon about 50 ml / ¼ cup
- 50 ml 3½ tbsp olive oil
- 2 garlic cloves
- 50 ml 3½ tbsp water
- ¾ tsp salt
- Pinch of ground black pepper
Instructions
Roast the beetroot and garlic
- Cut the beetroot into small bite-sized pieces. Peel the garlic cloves. Roast the beetroot and garlic in the oven at 200°C (392°F) for 20–25 minutes, until tender.
Blend the spread
- Add the tofu, roasted beetroot, tahini, lemon juice, olive oil, garlic, water, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed — this will take about 10 minutes to get it silky smooth. Add a little extra water if needed until you reach a texture that’s thick enough to hold its shape but still beautifully creamy.
Adjust and serve
- Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed. Spoon into a serving bowl and drizzle with a little olive oil.
Serving Suggestions
- Spread on sourdough toast or crackers.
- Use as a vibrant dip for vegetable crudités.
- Swirl through salads, grain bowls, or roasted vegetables.