Vegan Tofu Cream Cheese
If you want to up the protein in your vegan cream cheese, this Vegan Tofu Cream Cheese recipe will do the trick! Say bye-bye to oils, starches and excess fat and hello to high-protein spreadable heaven.
Watch how to make one of my favourite Tofu Cream Cheese recipes in this video!
Ingredients & Inspiration
Don’t get me wrong, peeps — I love the convenience of a store bought vegan cream cheese. There’s so many brands out there with lots of different flavours and I think it’s awesome to be able to grab one when you’re feeling like a bagel and cream cheese. But from what I’ve found, almost none of the vegan cream cheese brands out there have much protein at all in them or really any nutrition whatsoever, they’re mostly just oils, fat and starches.
I’ve been making my own cream cheese from tofu for years and it’s so tasty, creamy and versatile! This recipe is what I also use for ricotta cheese in certain recipes like lasagnas, pastas and pizza. It works great as a spread on a bagel, in wraps, and basically any way you’d use cream cheese.
What you’ll need:
- extra firm tofu
- lemon juice
- garlic powder
- nutritional yeast
- salt & black pepper
- splash of plant milk
- any flavour add-ins (sun-dried tomatoes, herbs, roasted garlic, roasted red peppers, etc.)
How to Make Tofu Cream Cheese
If you have a food processor you’re already halfway there to making Tofu Cream Cheese! The rest is easy peasy, just add the ingredients and blend until smooth.
- To a food processor, crumble in the tofu followed by the lemon juice, garlic powder, nutritional yeast, salt and pepper, and a splash of plant milk
- Secure the lid and blend on high-speed until it becomes a thick, spreadable texture. Add a tbsp of unsweetened plant milk at a time to help it blend, and stop to scrape down the sides as needed.
- Taste and adjust seasonings as needed. Transfer to an airtight container and store in the fridge for up to a week.
Spread Some Love
I hope you love making this Tofu Cream Cheese as much as I do! Feel free to customize the flavours as much as you want, the possibilities are truly endless. Chives and more garlic? Do it. Want to add some smoky spice with a chipotle pepper? Go ahead! How about some ‘everything but the bagel’ seasoning? Sounds incredible. Basically what I’m saying is you do you, boo.
If you liked this recipe you might enjoy my Oil-Free Hummus, Pumpkin Spice Hummus, or Zesty Black Bean Mash!
Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of videos to give you limitless plant-based inspiration!
Vegan Tofu Cream Cheese
Equipment
- 1 Food processor
Ingredients
- 1 block extra firm tofu
- juice of 1 lemon
- ½ tsp garlic powder
- 1 tbsp nutritional yeast
- ½ tsp salt
- black pepper to taste
- additional add-ins sun-dried tomatoes, herbs, roasted garlic, chives, roasted bell peppers, etc.
Instructions
- To a food processor, crumble in the tofu followed by the remaining ingredients. Secure the lid and blend on high-speed until it becomes a thick, spreadable texture. Add a tbsp of unsweetened plant milk at a time to help it blend, and stop to scrape down the sides as needed.
- Taste and adjust seasonings as needed. Transfer to an airtight container and store in the fridge for up to a week.
