Vegan Cream Cheese Recipe
This smooth and creamy tofu based cream cheese alternative is cheesy, slightly sweet and tangy, and super versatile. Spread it on top of bagels or use it as the base of a dip with your favourite add ins.
Serving Size 8
Equipment
- 1 blender
Ingredients
- 450 grams firm tofu
- 1 ½ tablespoons tahini
- 3 teaspoons maple syrup
- 3 teaspoons nutritional yeast
- 1 ½ teaspoon lemon juice
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2-3 ice cubes
Instructions
- Add all the ingredientes except the ice cubes to a blender or food processor and blend until smooth, about 2-3 minutes.
- Add 1-2 ice cubes and blend until the mixture becomes very smooth and there are no ice shards. Add another ice cube if needed.
Video
Notes
Don't skip the ice cubes, they'll make the cream cheese smooth and light.
No need to press the tofu, the moisture is useful.
Add any herbs, spices, or other seasonings to personalize the taste.
Use liquid sweeteners to avoid a grainy feeling.
