Easy Vegan Tofu Cream Cheese
Discover the delightful world of homemade vegan tofu cream cheese. This protein-packed, healthy, and creamy alternative will satisfy your taste buds while keeping your diet on track. Whip it up in no time!
INGREDIENTS
- 300 g extra firm tofu
- 84 g refined coconut oil, melted, (¼ cup + 2 tbsp)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ¾ teaspoon nutritional yeast
- ¾ teaspoon salt
INSTRUCTIONS
- In a blender or food processor, add the tofu, melted coconut oil, lemon juice, apple cider vinegar, nutritional yeast, and salt.
- Blend the mixture until it becomes smooth and creamy. Stop occasionally to scrape down the sides and ensure all ingredients are well combined.
- Taste the mixture and adjust the seasonings according to your preference. You can add more lemon juice, salt, or nutritional yeast if desired.
- Once the mixture is smooth, transfer it to a sealable container.
- Place the container in the refrigerator and allow the cream cheese to set for at least 2-3 hours, or preferably overnight. This will help it thicken and develop a creamier texture.
- After chilling, your vegan cream cheese/spreadable cheese is ready to be used! It can be spread on bagels, crackers, or toast. Enjoy!
NOTES
- This vegan cream cheese/spreadable cheese will keep in the refrigerator for about 7-10 days. Make sure to store it in an airtight container to maintain its freshness.
- This vegan cream cheese is great as a spread but wouldn't recommend substituting it for recipes like cream cheese frosting, due to its texture and low-fat content.
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Using refined coconut oil is crucial as it doesn't impart any coconut flavor. This is important to ensure that the cheese maintains its intended taste without any unexpected coconut undertones.
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