Ingredients
Base Ingredients (for each flavor)
- 1 14.5-ounce block firm tofu (at room temperature)
- 1 tablespoon fresh lemon juice
- 1 tablespoon apple cider vinegar
- ¼ cup melted refined coconut oil
- 1 teaspoon nutritional yeast
- 1 teaspoon salt (more or less to taste)
Berry Tofu Cream Cheese
- 1 cup berries of choice (fresh or frozen)
- ¼ cup confectioners’ sugar
Chive & Onion Tofu Cream Cheese
- 1 teaspoon onion powder
- ¼ cup chopped chives
Scallion Tofu Cream Cheese
- 2 tablespoons chopped green onions (green parts only)
Instructions
- Prepare the Tofu: Remove the packaging from the block of firm tofu and drain any excess liquid. Lay 2 to 4 sheets of paper towels on a flat surface and place the tofu on top. Cover it with another 2 to 4 sheets of paper towels, then place a large cutting board over the tofu. Add a heavy skillet on top of the cutting board to press the tofu. Let it press for 15 minutes to remove excess moisture. After pressing, discard the paper towels and pat the tofu dry if needed.
- Make Plain Tofu Cream Cheese: Break the pressed tofu into pieces and place them into a food processor bowl. Add fresh lemon juice, apple cider vinegar, melted coconut oil, nutritional yeast, and salt. Process until completely smooth, stopping periodically to scrape down the sides. Taste and adjust lemon juice, nutritional yeast, or salt as needed. Transfer to an airtight container and refrigerate for at least 30 minutes until firm. Serve or store refrigerated for up to 7 days.
- Make Berry Tofu Cream Cheese: Follow the base recipe by processing tofu with lemon juice, apple cider vinegar, melted coconut oil, nutritional yeast, and salt until smooth. Then add berries and confectioners’ sugar to the food processor and continue blending until the berries are fully incorporated and the consistency is smooth. Taste and adjust flavorings as needed. Transfer to an airtight container and chill for at least 30 minutes. Serve chilled and store for up to 7 days.
- Make Chive & Onion Tofu Cream Cheese: Process the base tofu cream cheese ingredients in the food processor until smooth. Transfer the mixture to a mixing bowl, then stir in onion powder and chopped chives gently until well combined. Taste and adjust lemon juice, nutritional yeast, onion powder, chives, or salt as desired. Transfer to an airtight container and refrigerate for at least 30 minutes until firm. Serve or store chilled up to 7 days.
- Make Scallion Tofu Cream Cheese: Process the base ingredients in the food processor until smooth. Transfer to a large mixing bowl and stir in chopped green onions gently. Taste and adjust seasoning and flavors as needed. Place into an airtight container and chill for at least 30 minutes before serving. Store refrigerated for up to 7 days.
Notes
- Use firm tofu at room temperature to achieve the best creamy texture.
- For the berry version, fresh or frozen berries work equally well. If using frozen, thaw before blending.
- Adjust salt and lemon juice according to personal taste preferences.
- Store cream cheese in an airtight container refrigerated to maintain freshness up to 7 days.
- Melted refined coconut oil is preferred due to its neutral flavor compared to unrefined.
- Prep Time: 15 minutes
- Cook Time: 40 minutes (including chilling time)
- Category: Dairy-Free Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
