Vegan Tofu Cream Cheese [Oil Free]
User Reviews
5
Vegan Tofu Cream Cheese [Oil Free]
Description
Vegan Tofu Cream Cheese [Oil Free] is made by blending firm tofu with cashew nuts or alternatives, miso paste, and acidic elements like lemon juice and apple cider vinegar. The process creates a creamy, tangy spread that mimics the texture and taste of conventional cream cheese without dairy or oil. Optional dried herbs and spices can be included to adjust the flavor. After processing until smooth, chilling the mixture in the refrigerator firms it up, making it ideal for spreading on bagels or crackers.
The flavor is mild and slightly tangy from the vinegar and lemon, while the miso adds umami depth. The nuts contribute creaminess and body. The texture is smooth yet thick enough to behave like traditional cream cheese, providing a satisfying mouthfeel without oily residue.
Serving suggestions include using it as a spread for bread, a dip for vegetables, or a component in vegan baking recipes that call for cream cheese. It can be stored in the fridge and divided into portions for freezing to extend shelf life.
To maintain the best texture, it is important to drain and pat the tofu dry before blending to avoid excess moisture. A food processor is preferred over a blender for smoother results and easier handling of the thick mixture. The spread thickens further after chilling for at least an hour.
Ingredients
- 16 ounces tofu use GMO free if possible, firm
- ¼ cup cashew nuts or blanched almonds or sunflower seeds, raw
- 2 tablespoons miso paste
- 1.5 tablespoons lemon juice
- 1.5 tablespoons apple cider vinegar
- ¼ teaspoon salt sea salt
Optional Flavours
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dill weed
Instructions
- Add everything to the bowl of a food processor and process until smooth, scraping down the sides as needed.
- Refrigerate for one hour or longer to chill and thicken.
Notes
- Drain and pat tofu dry well to prevent excess liquid and achieve a firm cream cheese texture.
- Use a food processor rather than a blender for smoother blending and easier handling of thick spreads.
- Chill the cream cheese for at least one hour to help it firm up and thicken.
- Store refrigerated in a sealed container for 5-7 days.
- For longer storage, portion and freeze in airtight containers for up to 3 months, thawing portions as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 202 Tablespoon Servings
Amount Per Serving
Calories 32 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 32cal | 2% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 94mg | 4% |
| Potassium | 16mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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