Tofu Cream Cheese
This tofu-based cream cheese, free from nuts and dairy, is crafted using just four straightforward ingredients and can be prepared in just five minutes. Its resemblance to authentic cream cheese is so striking that its vegan nature might go unnoticed!
Ingredients
- 1 block firm tofu about 14 ounces
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- Lemon zest or Garlic powder Optional, for taste
Instructions
- Start by draining and pressing the firm tofu to remove excess water. Pat it dry with a paper towel and crumble it into a food processor.
- Add lemon juice, nutritional yeast, lemon zest/garlic powder, and salt to the crumbled tofu in the food processor. Blend until you achieve a smooth and creamy consistency. You may need to scrape down the sides of the processor to ensure all ingredients are well incorporated.
- Give the cream cheese a taste and adjust the seasonings if necessary. You can add more lemon juice for extra tanginess or salt for enhanced flavor.
- Transfer the tofu cream cheese to a bowl and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, you can enjoy it on bagels, crackers, or as a dip for fresh vegetables.
Notes
Tips:
Customize Your Spread: Feel free to experiment with additional flavors! Add chopped herbs like chives or dill for a herby kick, or include a dash of onion powder for extra depth.
Storage Tips: Store the tofu cream cheese in an airtight container in the refrigerator for up to a week. Give it a good stir before using if it separates.