Tofu cream cheese
This tofu cream cheese is so simple and delicious. Full of protein and flavor. Smooth and creamy and easy to make. Great dairy free cream cheese substitute
Servings: 10
Calories: 95kcal
Equipment
- Food processor or blender
Ingredients
- 1 package (14 ounce) extra firm tofu
- ⅓ cup coconut oil refined, unscented
- 1 tablespoon apple cider vinegar
- 2 tablespoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
Instructions
- Measure out your coconut oil, then melt it for 10-30 seconds in the microwave. Don't let it boil or get too hot.⅓ cup coconut oil
- Strain a package of tofu, then press the tofu for 10 minutes to get excess water out, with a tofu press or heavy books. You can also squeeze the water out over the sink, if you're in a hurry. Don't worry about breaking it, since we will be blending this up.1 package (14 ounce) extra firm tofu
- Add tofu to a food processor or blender. Then add all of the other ingredients. Blend until smooth. You will need to stop it a few times to scrape down the sides.1 package (14 ounce) extra firm tofu, ⅓ cup coconut oil, 1 tablespoon apple cider vinegar, 2 tablespoons lemon juice, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 tablespoon nutritional yeast, 1 teaspoon salt
- Place the cream cheese in tupperware and let it set in the fridge for at least 4 hours. It will firm up when chilled.
Notes
Add in some fresh chives, green onions, dill or any of your favorite herbs after blending.
This will last about a week in the fridge.
Nutrition
Calories: 95kcal | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 287mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg