Ingredients
Plain Cream Cheese Base
- 1 14 oz package extra-firm tofu, (water-packed)
- 1/2 cup refined coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
- 1/2 cup powdered sugar
Strawberry Addition
- 1 cup strawberries, chopped
Instructions
- Press the Tofu: Drain and press the tofu thoroughly to remove as much liquid as possible. A tofu press is helpful but not mandatory. Meanwhile, wash and chop the strawberries.
- Blend Tofu Base: Break up the pressed tofu and place it into a food processor. Add the melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt. Blend on high for about 1 minute, stop to scrape the edges, then blend for another 1-2 minutes until smooth and creamy.
- Add Sweetener: Add the powdered sugar to the creamy mixture and blend again until fully incorporated and smooth.
- Incorporate Strawberries: Add the chopped strawberries to the food processor and pulse a few times to mix them in. For a chunkier texture, pulse briefly; for a smoother texture, blend longer until fully pureed.
Notes
- Blend for at least 2-3 minutes to achieve a smooth and creamy texture similar to traditional cream cheese.
- Adjust the amount of powdered sugar depending on your taste preference and dietary needs.
- Pulsing strawberries keeps some chunks for texture; blend longer if you prefer a smooth spread.
- Feel free to substitute strawberries with other berries for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Spread
- Method: Blending
- Cuisine: Vegan, American
- Diet: Vegan
