it is indeed of great pleasure to
present to you at this particular time a
bizarre weird wild and explosive new
series I am pleased to give you
freestyle Friday welcome back to another
freestyle Friday
new intro video so that's yeah that's
that's what I've come up with
I would love your advice or opinion or
if you're an editor hit me up I'll send
you that footage and you can smooth it
over a little bit I agree it needs a
little bit of you know finesse but for
now that's the intro so welcome back
everybody to another freestyle Friday
super super excited about this recipe as
I said in a few recipes go this is
something I've actually been dabbling
with playing around with cream cheese
holy smokes
cream cheese is absolutely amazing and
guys wait till you try this recipe I
have it's tofu total guilt-free
literally Bec and I have been smearing
this on everything it makes everything
better I think the government should get
involved and make this a mandatory
staple within your home because honestly
it is just a quick way to get protein
and it just makes everything creamy and
delicious so stay tuned you're gonna
want to try this one get locked okay if
your mom's calling hang up the phone
let's focus on the next ten minutes of
bliss first thing you'll need is an
extra firm pack of tofu and we're gonna
drain out all of this water we don't
want any of this water going into our
cheese we're gonna take our paper towel
start with an initial pat down we're on
a budget here at chai wallah so we're
using like this trash brown paper towel
but if you've got some of that extra
absorbent this would have been a great
video to integrate with sponge towel or
you know one of the big guys
you know because that's what you really
need here this does not do a very good
job and now I'm actually gonna cut this
down right in half
and I'm dead dad that out see how wet
that is you can basically swim right
there no yeah I know I'm sneeze I hate
this paper towel it's so dry on the nose
as you move it's like on the tofu so now
that we got that in half I'm just gonna
dab it again this is a freestyle Friday
first okay we're both we're pulling out
a different appliance plants appliance
I've tried it multiple times with the
blender not fun not a fun experience you
got to really get in there with the
blade and keep turning around press it
onto the blade fire it up for one second
then unplug it and it's just it takes
too long so we've also board this from
chai wallah this is a s blade blender
from the 1920s that my mom often
terminated the chai wall it works great
the size of this motor is in despicably
massive so very worried no the lip is
totally broken on it so we actually have
to hold you'll see off the hold of spoon
and my dad went out and bought me a new
one but it's trash like the new things
they don't make them as strong so we've
stuck with old Betty here read
instructions before using never done
though we're gonna start with the tofu
we can just break that right into the
blender screaming nice and dry I mean
it's still gonna have like a little bit
of moisture to it but for the most part
scummy nice and dry we're gonna start
with a couple cloves of garlic I'm doing
this much
one two three four and a half four and
half fresh lemon very important don't
get that from concentrate bs looking for
you know a few tablespoons here we don't
need to measure it but I like it extra
lemony so I might do a little more than
that this recipe is really simple and I
find it very forgiving as well so I'm
doing a few tablespoons there I was like
one full lemon I like it a little bit
more lemony but once again you'll be
able to taste it and develop those
flavors as you wish I'm gonna add a
little bit of extra garlic powder more
garlic yeah baby you've got a teaspoon
some salt
fifteen shakes can't go anywhere without
my black pepper we're also gonna add a
little bit of coconut oil so I'm just
gonna melt that down about a tablespoon
and the reason you're melting that is
just to help it mix otherwise it might
just stay together in clump it's not
gonna take long so just keep an eye on
that once a half of it starts to melt
you can even show off the heat a little
bit of a CV couple tablespoons that's it
the rest we're gonna add in a minute so
as I mentioned ya little pin you got to
kind of Jimmy a little bit and then hold
the lid at the same time there it is
I can tell already how beautiful that is
compared to the blender this is the
right tool for the job want that to be
really really smooth
okay that was probably like two minutes
of a solid blend I'm just gonna have a
look we're missing something a little
more lemon and they don't think I put
enough salt like it has a little bit of
grain to it but just wait until we throw
in the herbs and let it rest in the
fridge for a few hours
boom it's gonna be amazing I'm actually
just gonna mix it right in here because
you know dishes now we're gonna add the
herbs this is where you're really gonna
start to get those flavors definitely
going to use green onion fun fact about
green and it actually grows off of the
bulb of the onion I'm also gonna add a
dill a little bit of dill and basil I
love those bases it's about a teaspoon
that's basil same with dill I'm just
using dried if you have fresh that's
fantastic time for that now I probably
should have said this at the beginning
of the video guys but if you're rushing
out to grocery store buying all these
and grades being like I'm gonna make
those right now you do need to let this
rest in the fridge don't even try it
without resting in the fridge I'm sure
you guys will but when you rest it in
the fridge you will notice that's when
you're gonna get that real flavor nice
and cold
and so I would recommend at least 4 to 5
hours one green onion here nice big one
chop off the top and the till you can
rinse it first
all that around me personally I like it
hot so I went ham on the garlic but if
you like a little bit less I pull back
Oh to use half the amount I used I'm
gonna go ahead throw this in a bowl and
go right into the fridge so now we got
the cream cheese we can call up mom and
say hey mom put the bagels in the
toaster cream cheese bagels everything
bagels whatever kind of bagels you like
boom I wouldn't go cinnamon raisin you
can that I think that's a weird combo
but to each his own today I'm keeping it
classic this is something that Beck and
I used to have all the time you know a
quick easy whip up you can bring this
for lunch tomorrow it's just a sandwich
you guys ever heard of sandwiches now I
know you're probably thinking Eamonn
what the truck this recipe is so simple
you even get into it enough but hold the
phone hello what I was trying to say is
this recipe is just a quick sandwich
that we're making because we're hungry
but you can use this cream cheese for
anything you want the other day I made a
beet tomato lettuce salad with like
droplets of this beet of the cream
cheese holy I felt like I was at a
five-star restaurant is unbelievable
so my bread is done we're gonna start
with a little bit of pea shoot a little
elbow cucumber and tomate always got a
black pepper and salt your tomatoes got
our beautiful cream cheese I'm gonna
just take a little bit of that Oh smear
that on I'm going nice and thick too now
the crazy part about this guy's is I'll
probably need a never eat hummus again
because this is the new industry
standard this is high in protein and
delicious AF so you just all have done
is like a boring boring boring no longer
boring as soon as you add this to your
sandwich it's like wow that's the best
sound I've ever had
I'm just gonna go on top like that boom
have a look at that how much would you
pay for that back I'd probably pay like
$8.99 for that sandwich we ain't they'll
probably do it
I don't know how to describe hoppy I'm
this this changes the game of the vegan
sandwich because it's not you know
usually you'd want to do something
protein wise do you understand what I'm
excited I am and what I'm trying to say
here it's too much garlic it's super
garlic you don't put that much garlic in
it that was crazy but the flavor garlic
powder it's heavy on the garlic it burns
a little bit
I mean I'm digging it obviously but you
guys need to try this recipe I'll try it
I'll try it
bomb comrade heavy garlic please tag me
and your pics show me how you're making
it show me what you're putting it on I
really think if you ever come over to my
house this will always be in the fridge
because it's so easy I don't know how
long it's gonna last for probably two to
three days for sure but I'll probably
test that out next time you I might even
double the batch I hope you guys like
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to see you on the internet friends stay
hungry