Tofu Cream Cheese
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....you name it or use it in baking recipes in place of cream cheese. Enjoy!
Equipment
- 1 Blender or mixer
Ingredients
- 1 12.3 oz container Mori-nu Silken Tofu Extra Firm Must be silken tofu.
- 1.5 tsp Eden Ume Plum Vinegar
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Lemon juice
Instructions
- Combine all the ingredients in a blender or mixer and blend until smooth.
- Remove from blender and stir in any spices you would like (Optional)
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: 176.5gCalories: 100kcalCarbohydrates: 2.8gProtein: 15.2gFat: 3.1gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 397.7mgPotassium: 264.8mgFiber: 2.4gSugar: 0.3gVitamin A: 0IUVitamin C: 0mgCalcium: 86.7mgIron: 2.1mg
Tried this recipe?Let us know how it was!