Tofu Cream Cheese Recipe
I make this tofu cream cheese with firm tofu, coconut oil, and lemon juice in less than 10 minutes. It blends into a thick and creamy spread that rivals regular cream cheese. I like spreading it on bagels or dipping crisp crackers into it, and even my non vegan friends enjoy this homemade cream cheese.
Servings: 10 servings
Calories: 69kcal
Equipment
Ingredients
- 8 oz firm, water packed, tofu
- ¼ cup melted coconut oil
- 1 tbsp lemon juice
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ½ tbsp nutritional yeast
Instructions
- Lightly press out the excess water from the tofu.
- Add all ingredients to a food processor and blitz until smooth, scraping down the sides to ensure all ingredients are incorporated.
- Add in your favorite mix-ins or leave it plain.
- Store in an airtight container in the fridge for up to 7 days.
Additional Mix Ins:
- Fresh Dill: Finely chop 3 tbsp fresh dill leaves and fold through the cream cheese.
- Green Onion: Finely slice 1 green onion and fold through the cream cheese.
- Garlic and Herb: Mince 2 cloves of garlic and add to the cream cheese mixture along with 1 tsp of dried dill, basil and chives. Fold until well combined.
Notes
- My #1 Secret Tip for this recipe is to press the tofu really well before blending so there is very little moisture left. This is key because it helps the cream cheese blend thick and smooth and keeps the texture close to classic cream cheese we all know.
- Blender Option: I sometimes use a high-speed blender instead of a food processor and it works great.
- Taste and adjust: I taste the cream cheese and adjust the lemon juice and salt at the end.
- Scrape Sides: If the mixture is not fully blending, I use a spatula to scrape down the sides and process again until smooth.
- Sweet and Savory: When I want both sweet and savory flavors, I double the batch and divide it in half before adding mix-ins.
- Warm the oil: I melt the coconut oil before blending so it mixes evenly with the tofu. It helps avoid lumps in the spread.
Nutrition
Calories: 69kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g