Vegan Tofu Cream Cheese [Oil Free]
Thick and creamy vegan tofu cream cheese that's perfect for spreading and dipping. It's savoury, flavourful, and delicious.
Servings: 20 2 Tablespoon Servings
Calories: 32cal
Equipment
Ingredients
- 16 ounces firm tofu use GMO free if possible
- ¼ cup raw cashews or blanched almonds or sunflower seeds
- 2 tablespoons miso paste
- 1.5 tablespoons lemon juice
- 1.5 tablespoons apple cider vinegar
- ¼ teaspoon sea salt
Optional Flavours
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dill weed
Instructions
- Add everything to the bowl of a food processor and process until smooth, scraping down the sides as needed.
- Refrigerate for one hour or longer to chill and thicken.
Notes
Make sure to drain and pat your tofu dry to avoid excess liquid in your tofu cream cheese. You want a thick spread to truly resemble the real deal.
Use a food processor rather than a blender. It will be harder to blend smoothly in a blender due to limited liquid ingredients. Plus it's more difficult to transfer thick spreads from a blender, where there is less space between the blades.
Refrigerate for at least one hour before using. This will help it firm up and thicken.
Storage
- Refrigerate your tofu cream cheese in a sealed container or glass jar for 5-7 days.
- To keep longer, separate into smaller portions and freeze all but one in air-tight freezer-safe containers for up to 3 months. Keep 1 in the fridge for immediate use. Thaw the remaining portions as needed.
Nutrition
Serving: 2Tablespoons | Calories: 32cal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Sodium: 94mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
