Vegan Tofu Cream Cheese
This Vegan Tofu Cream Cheese is a creamy dairy-free spread made with tofu and simple ingredients. Perfect for bagels, sandwiches, and dipping vegetables.
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Servings: 8 servings
Ingredients
- 14 ounce Firm Tofu
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1 large Garlic Cloves optional
- 3 tablespoons Vegan Butter melted
- 1 teaspoon Kosher Salt see note
Instructions
- Drain the water from the package of tofu— don't press it.
- Add the firm tofu to a blender along with the remaining ingredients. If you aren't using Kosher salt, please use half the amount listed and add more as needed— read note below.
- Blend until smooth and creamy.
- Transfer to a container and chill in the refrigerator for 30-60 minutes. As it chills, the vegan butter firms up and the texture thickens.
- Add any desired flavors and serve on a bagel or sandwich. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
No need to press the tofu. Drain the package but pressing is not recommended. The water in the tofu will help make blending a lot easier and improves the texture.
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