I wanted to make a whole foods-based vegan buttery spread so I blended macadamia nuts, tofu, water, and salt for a deliciously creamy result! Macadamia nuts are soft and rich with a nice balance of sweet and savory notes, which lended to the enjoyable taste and texture with the added protein and thickness from the tofu! I slathered it on homemade cinnamon raisin swirl banana bread and overtop sourdough toast! The only issue I have is that sometimes I don’t use the nuts before they start to go bad, so these tasted a little off. I need to store them in the freezer next time to prologue the shelf life!
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1 comentário
I love how you combined the creamy richness of macadamia nuts with the protein and thickness of tofu.
