Ingredients
Main Ingredients
- 14.5 ounce block firm tofu
- 2 tablespoons fresh lemon juice or apple cider vinegar
- 1/4 cup refined coconut oil, melted
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
Optional Flavor Add-Ins
- Any preferred herbs, garlic, chives, or spices as desired
Instructions
- Prepare the tofu: Remove the tofu from its package and pat it dry using a clean tea towel to remove excess moisture. Allow the tofu to come to room temperature for about 30 minutes if possible; this helps with smoother blending.
- Blend the ingredients: Break the tofu into large chunks and place them into a food processor. Add the lemon juice (or apple cider vinegar), melted refined coconut oil, nutritional yeast, and salt. Process all ingredients until they form a smooth and creamy mixture.
- Add optional flavors: If desired, add any optional flavorings such as herbs, garlic, or spices. Blend again briefly to incorporate the add-ins evenly.
- Chill and firm up: Transfer the blended tofu cream cheese into a container and refrigerate for at least 30 minutes to allow it to firm up and develop a better texture. Alternatively, it can be served immediately if preferred.
- Store properly: Keep the tofu cream cheese stored in a covered container in the refrigerator. It will stay fresh for up to 1 week.
Notes
- Use refined coconut oil to avoid any coconut flavor; unrefined will add a coconut taste.
- Optional add-ins can include garlic powder, chives, dill, smoked paprika, or nutritional yeast for extra flavor.
- This cream cheese is great for vegan and dairy-free diets.
- If a smoother texture is desired, blend longer or consider pressing the tofu before use to remove excess water.
- Nutrition values may vary based on specific brand ingredients and optional add-ins used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blending
- Cuisine: Vegan, Dairy-Free
- Diet: Vegan
