Tofu Vegan Cream Cheese Recipe
Whether you're a vegan, lactose intolerant, or just curious about new and exciting flavors, this dairy-free cream cheese will become your new favorite spread.
Equipment
- Food processor or blender
- Mixing bowl
- Spoon or spatula
- Airtight container for storage
Ingredients
- 1 block (14 oz) firm tofu
- 3 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 clove garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 cup fresh chives, finely chopped
- 1/4 cup fresh parsley, finely chopped
Instructions
- Start by draining and pressing the tofu to remove excess water. You can wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes.
- Once the tofu is drained, crumble it into smaller pieces and transfer it to your food processor or blender.
- Add lemon juice, nutritional yeast, minced garlic, onion powder, and salt to the tofu.
- Blend everything until it becomes smooth and creamy. You might need to scrape down the sides and blend again to ensure a consistent texture.
- Finally, fold in the fresh chives and parsley, mixing them evenly into the cream cheese.
- Finally, fold in the fresh chives and parsley, mixing them evenly into the cream cheese.
- Transfer your Tofu Vegan Cream Cheese into an airtight container and refrigerate it for at least an hour before serving.