This is a mild and delicious cream cheese, and it does not taste like rice at all!
1 1/2 cups brown rice, very well cooked
1/3 block of tofu, drained
3 tbsp. cornstarch
1/2 cup cashew pieces (raw)
Salt to taste
1/4 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. olive oil
1 cup plain soy milk
An additional 1/4 cup soy milk.
In a blender or food processor, process all ingredients, except the olive oil, till smooth and very creamy.
Scrape into a sauce pan. Cook over low heat, mixing it occasionally till it thickens and begins to leave the sides of the pot (about 15 to 20 minutes), as you mix it, add the olive oil and the other 1/4 cup soy milk.
Serve into a container and let cool before using.
This cheese is excellent over toast, with mashed potatoes or baked sweet potatoes, to top a salad pita, to smother muffins or bagels, and anything you can think of!