Green Beans with Tofu Cream Cheese

Ingredients

• 400 g green beans (Rinsed and trimmed)
• 200 g firm tofu (Drained; use a firm or extra-firm tofu suitable for blending)
• 60 ml unsweetened soy milk
• 15 ml apple cider vinegar
• 15 g miso paste
• 15 ml lemon juice (Freshly squeezed if possible)
• 15 g nutritional yeast

Steps

1. 1

   Rinse the green beans thoroughly under cold running water, then trim the stem ends. The transcript specifically emphasizes rinsing the beans.

2. 2

   Bring a pot of salted water to a boil, or prepare a steamer. Add the green beans and cook for about 4–6 minutes, until bright green and tender-crisp. Drain well; if boiling, briefly cool under cold water to preserve their color.

3. 3

   Add the drained tofu, soy milk, apple cider vinegar, miso paste, lemon juice, and nutritional yeast to a blender or food processor.

4. 4

   Blend until completely smooth and creamy, scraping down the sides as needed. Add a small additional splash of soy milk only if necessary to help the mixture blend, keeping the finished texture thick like cream cheese.

5. 5

   Taste the tofu cream cheese and adjust the balance with a little more lemon juice or apple cider vinegar for tang, or miso for additional savory flavor.

6. 6

   Serve the warm or room-temperature green beans topped with the tofu cream cheese.

Notes

The video transcript names the ingredients but does not provide quantities or the full preparation method; it states that the complete recipe is in the caption, which was not available in the supplied source. Quantities and method are therefore practical estimates. Keep leftovers refrigerated in an airtight container and use within 3 days.

Nutrition per serving

• side dish
• vegan
• plant-based
• high-protein
• gluten-free
• vegetable-rich
• no-bake sauce