Crispy Sesame Tofu Wrap with Sun-Dried Tomato Cashew ‘Cheese’.


Sun-dried tomato cashew ‘cheese’ spread complete!


Ingredients for cashew cheese:

– Raw cashews, soaked in water overnight (drained and rinsed)
– Sun dried tomatoes, soaked overnight (drained and rinsed)
– White/yellow organic miso, 1 tbsp
– Nutritional Yeast, 2 tbsp
– Garlic, 2 cloves
– Lemon, juice from 1 lemon
– Maple syrup, 1 tsp
– Black pepper to taste
– Water to loosen

Ingredients for the wrap:

– Cashew cheese
– Marinated baked tofu, 1 block cut into strips (see recipe below)
– Lettuce, ripped into small pieces
– Coriander, chopped
– Sunflower sprouts
– Avocado, cut into slices
– Scallions, chopped
– Kamut tortillas (or another whole grain variety you enjoy)


First get your ingredients ready to make the cashew cheese.


Soak the cashews overnight in water.


Soak the sun-dried tomatoes overnight in water.


Prep the tofu!


Rinse the packaged tofu and dry well, then cut into strips.


Marinate the tofu in soy sauce (organic GMO-free) or Braggs, maple syrup, Korean chili flakes to taste (or any chili powder you have), and minced garlic (I used 2 cloves).


Korean chili flakes are stunning!


Let sit for an hour minimum, or overnight for maximum flavour.


Once soaked, time to prep the cheese! Rinse the cashews and sun dried tomatoes.


Add cashews and sundried tomatoes to a food processor, along with two cloves of garlic.


Toss in the nutritional yeast.


Add the white miso (organic GMO-free soy).


Squeeze in the juice of 1 lemon.


Add 2-3 tbsp of water to the food processor to help loosen the mixture and allow it to blend. Mix in a tbsp at a time of water until you reach the desired consistency.


Blend it up until smooth. Refrigerate for an hour to let it set and solidify slightly, making it more cream-cheese like.


Time to bake the tofu while the ‘cheese’ is chilling in the fridge.


On a lightly oiled baking sheet, bake the tofu in a 350-400 degree oven for about 30 minutes, flipping the pieces over after 15 min.



Sprinkle the baked tofu with toasted sesame seeds.


Cut the avocado into thin slices.


Build your cashew-cheese tofu sandwich!

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Schmeer a tablespoon or two or cashew cheese on your tortilla, layer on some lettuce, nuzzle 4 strips of tofu into the lettuce, layer on 2 slices of avocado, sprinkle over some coriander and sprouts and wrap it up!





This ‘cashew cream cheese’ is delicious as a dip eaten with veggies, diluted with water and used as cheesy sauce over zucchini noodles or pasta, or loosened  further with water to be used as a salad dressing. Made from raw nuts, this recipe does do not contain the saturated fat or cholesterol found in dairy cheese. Cashews are a source of protein, anti-inflammatory monounsaturated fat and omega fatty acids, fiber, calcium, magnesium, and manganese. In fact, 100 grams of raw cashews has 18 grams of protein, 37% RDA iron and 3 grams of fiber and zero cholesterol, while ricotta cheese (whole milk) only has 11 grams of protein, 2% RDA iron, 125 mg of cholesterol, and zero fiber.

Sun-dried tomatoes are a source of fiber, protein, vitamin C, vitamin A, B vitamins, iron and calcium. If you don’t like sun dried tomatoes, you can certainly make this recipe without them. Seeing as they add natural saltiness to the spread, so you must take this into account by adding a bit more miso or salt if leaving the tomatoes out.

Nutritional yeast has a wonderfully cheesy, nutty taste and is an incredible source of B vitamins, including B12 which is essential to supplement in a strictly plant-based diet. I prefer the ‘Novae Nutrition‘ brand which you can purchase in health food shops around Canada. This is one of the only packaged foods I use as a staple in my kitchen, due to its flavour and nutritional enhancing properties.

The brand of rice-based miso I prefer is by the Hanamaruki brand from Japan, a white miso. As a fermented food, miso has probiotic affects and is great for digestion, supporting the growth of good bacteria in the gut. It is also a source of protein, vitamins and minerals. Miso provides a deep umami flavour to dishes, enhancing the savouriness. Use a small amount at a time, as miso has a concentrated flavour and is inherently salty, so you must account for this in your cooking.

I enjoy cashews/nuts and sun-dried tomatoes made by Prana bio, an organic Montreal-based Company. See products in mise-en-place image above.

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