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Vegan Tofu Cream Cheese Recipe

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4.4 from 2 reviews

This easy-to-make Tofu Cream Cheese is a smooth, vegan-friendly spread made from extra firm tofu blended with soy milk, apple cider vinegar, and savory seasonings. It offers a creamy texture and tangy flavor reminiscent of traditional cream cheese, perfect for bagels or as a versatile spread.

  • Total Time: 5 minutes
  • Yield: 16 servings

Ingredients

Base Ingredients

  • 425 grams Extra Firm Tofu (16-ounce block, drained)
  • ½ cup Unsweetened Soy Milk
  • 2 tablespoons Apple Cider Vinegar

Seasonings

  • 2 tablespoons Non-Fortified Nutritional Yeast
  • 2 teaspoons Granulated Onion
  • 1 teaspoon Granulated Garlic
  • ½ teaspoon Salt (to taste)

Instructions

  1. Add Ingredients: Drain the block of tofu and break it into smaller chunks. Place the tofu pieces into a blender along with soy milk, apple cider vinegar, nutritional yeast, granulated onion, granulated garlic, and salt.
  2. Blend: Blend all ingredients until completely smooth, stopping occasionally to scrape down the sides of the blender. Avoid adding extra liquid unless necessary; this ensures the cream cheese maintains a thick, spreadable consistency rather than becoming runny.
  3. Taste and Adjust: Taste the mixture and adjust seasoning as needed. Add more salt if it’s not salty enough or more apple cider vinegar for additional acidity. Blend again and taste until the desired flavor balance is achieved.
  4. Store and Refrigerate: Transfer the tofu cream cheese into a container, cover with a lid, and refrigerate for at least a few hours. Refrigeration allows it to thicken and develop flavor. After a day or so, some water may separate on top; this can be poured off or mixed back in.
  5. Add Any Mix-Ins: If desired, fold in fresh or dried herbs like chives or chopped scallions to personalize the flavor.
  6. Serve: Serve chilled as a spread on bagels, toast, or as desired. It pairs especially well with high protein bagels for a nutritious snack or breakfast.

Notes

  • Drain tofu well to reduce excess water for a thicker spread.
  • If you don’t have soy milk, other unsweetened plant-based milks like almond or oat milk can be substituted.
  • Non-fortified nutritional yeast is recommended to avoid added vitamins, but fortified can be used if preferred.
  • Adjust vinegar quantity carefully to balance tanginess without overpowering taste.
  • Store the cream cheese refrigerated and consume within 5-7 days for best freshness.
  • Author: Olivia
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Spread
  • Method: Blending
  • Cuisine: Vegan/American
  • Diet: Vegan

Find it online: https://iamstarved.com/vegan-tofu-cream-cheese-recipe/