Tofu Cream Cheese
A creamy, protein-packed vegan alternative to traditional cream cheese, perfect for spreading, dipping, or cooking.
Equipment
- Blender or Food Processor
Ingredients
- 8 oz firm tofu half of a 16-oz block (or 1 cup soaked cashews, seeds, or beans)
- 2 Tbsp unsweetened original non-dairy milk
- 1 Tbsp tahini or other plant-based fat (omit if using nuts or seeds)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 Tbsp nutritional yeast
- 1 Tbsp apple cider vinegar or lemon juice/other vinegar
- 1 tsp sea salt
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Drain and press the tofu to remove excess moisture, if necessary.
- Add tofu and all other ingredients to a blender or food processor.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasonings as desired. Transfer to a container and refrigerate for at least 2 hours to firm up.
- For a firmer texture, add agar powder and cook briefly on the stovetop before refrigerating overnight.
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Notes
Store in an airtight container in the fridge for up to 1 week. Can be frozen, but texture may change slightly.