Tofu Cream Cheese
Creamy and so easy, this Tofu Cream Cheese comes together in just 5 minutes and is the perfect topping for high protein bagels, sandwiches, and more. This low fat vegan cream cheese is the perfect flavorful base for oil-free salad dressings, pasta sauces, grain bowls or anything else you want to put it on!
Equipment
- 1 Blender
Ingredients
- 425 Grams Extra Firm Tofu (16-ounce block, drained, see note 1 below for substitutions)
- ½ Cup Unsweetened Soy Milk
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Non-Fortified Nutritional Yeast
- 2 Teaspoons Granulated Onion
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon Salt, to taste
Instructions
- Add Ingredients: Drain the block of tofu and break up the block into smaller chunks. Place those in the blender along with the soy milk, vinegar, nutritional yeast, spices, and salt.
- Blend: Blend until completely smooth. You may have to stop and scrape down the blender a few times. I don't recommend adding more liquid unless you absolutely have to. Keeping the amount of liquid low is what helps keep the tofu cream cheese to be more of a spreadable consistency instead of runny.
- Taste and Adjust: Now is the best time to adjust the flavor of the cream cheese. Is it salty enough? If not, add a little more salt. Is it acidic enough? If not, add a teaspoon of apple cider vinegar. Blend again and taste again. Adjust until you are happy with it.
- Store and Refrigerate: I like to serve my tofu cream cheese cold! If you're ready to store it, scrape the blender out (a blender spatula really comes in handy) into a container, add the lid and refrigerate for at least a few hours. It will thicken slightly. After storing for a day or so, a little water may separate at the top. You can pour it off or mix it in; it doesn't matter.
- Add Any Mix-Ins: You can fold in fresh or dried herbs like chives or even chopped fresh scallions if you'd like!
- Serve: This tofu cream cheese is perfect on top of my High Protein Bagels, but feel free to use in any way you'd like!
Video
Notes
- Tofu: Regular firm tofu should also work but you might need less liquid (start with half the amount and add more as needed. Easier to add liquid than be stuck with a mixture that's too thin). If you can't have soy, try Big Mountain Foods Soy-Free Tofu; it's made from fava beans and I really like it! If you can't find it or want to try another alternative, try blending 1-2 cups of soaked raw cashews or raw sunflower seeds (I'd recommend soaking for an hour in just-boiled water).
- Soy Milk: Any plain (unflavored) unsweetened non-dairy milk should work fine in this recipe.
- Non-Fortified Nutritional Yeast: This helps our cream cheese taste actually cheesy! Regular fortified nooch will work, it just might darken the color a bit. (I also like the flavor of non-fortified nutritional yeast a lot more.) If you really cannot eat this, leave it out and consider increasing the spices for more flavor.
- Salt: Okay, now most of you who are familiar with me know I try to keep my sodium low. Based on some dialogue with my doctor and personal experimentation, I have added a small amount of salt back into my diet with great results. If you would prefer to use miso paste or a potassium chloride salt substitute in this recipe you can do that.
Nutrition
Serving: 2 tablespoonsCalories: 34kcalCarbohydrates: 1.6gProtein: 3.3gFat: 1.6gSaturated Fat: 0.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.3gSodium: 79mgPotassium: 69.2mgSugar: 0.9gCalcium: 42.4mgIron: 0.6mg
Tried this recipe?Let us know how it was!