5-Minute Strawberry Tofu Cream Cheese Spread
This is an amazing dairy free cream cheese that is much lower in fat than the vegan options you can find in the store with nuts as a base. It hits the taste, texture, and thickness profiles of dairy without stealing the milk from baby calves. This is a spreadable cheese that can be enjoyed over English muffins, bagels, crackers, fruits....you name it or use it in baking recipes in place of cream cheese. Enjoy!
Equipment
- 1 Blender or mixer
Ingredients
- 1 10.9 oz container Mori-nu Silken Tofu Extra Firm Must be silken tofu.
- 1.5 tsp Eden Ume Plum Vinegar
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Lemon juice
- 5 oz Fresh or thawed organic strawberries
- 1 Tbsp Sweetener of choice (or equivalent)
Instructions
- Combine all the ingredients in a blender or mixer and blend until smooth, scraping down the sides as needed.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust sweetness if desired.
- Transfer to a jar or airtight container and refrigerate for at least 30 minutes for the flavors to meld.
- Spread on toast, bagels, or crackers, or use as a fruit dip and enjoy!
Video
Notes
- Can substitute another vinegar, but you may want to add a little salt.
- You can cut the nutritional yeast in half (1 Tbsp) if you desire. I wouldn't leave it out, because it adds a little nuance of cheese taste to the finished product. But if you don't use nutritional yeast, by all means, leaving it out will still produce a nice cream cheese.
Nutrition
Serving: 245gCalories: 141.5kcalCarbohydrates: 9.8gProtein: 15.3gFat: 3.5gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 493.8mgPotassium: 350.7mgFiber: 3.2gSugar: 6gVitamin A: 0IUVitamin C: 32.25mgCalcium: 66.2mgIron: 3.2mg
Tried this recipe?Let us know how it was!