Vegan Tofu Cream Cheese
by: claire cary
This vegan cream cheese is nut free, easy to make, herby and perfect over my homemade gluten free bagels! It takes only 5 minutes to prep and you'd never know it's dairy free.
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8
Ingredients
- 1 package extra firm tofu 14-16 ounces, either is fine
- 1-2 tbsp lemon juice start with 1
- 2 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 3 tbsp fresh chopped chives plus more for serving
- 2 cloves garlic
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt or more to taste
- 3 tbsp melted coconut oil refined, not virgin
- ¼ tsp dried dill
- ¼ tsp pepper
Instructions
- Remove the tofu from the package and wrap in a dish towel. Slightly pat it to remove any excess moisture.
- Cut into cubes and add to a food processor along with all remaining ingredients.
- Process until completely smooth, scraping down the sides as needed.
- Taste and adjust seasonings as desired. I usually add a bit more salt and chives, but feel free to add any additional herbs of your choice such as fresh basil, thyme, parsley or cilantro.
- It's ready to serve as is, but I do recommend placing in the fridge for about an hour to set/chill for best results.
Notes
You can use firm or extra firm tofu for this recipe, but I do not recommend silken tofu.
Once prepared, just transfer to an air tight container and keep in the fridge for 1 week.
If you don't have a food processor, a high speed blender will also work.
Serving: 0.25cup / Calories: 50kcal / Carbohydrates: 3g / Protein: 5g / Fat: 2g / Saturated Fat: 1g / Fiber: 1g / Sugar: 1g
