Ingredients
Base Ingredients
- 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
Instructions
- Drain and Press Tofu: Drain and press your tofu very well, getting out as much liquid as possible. A tofu press is helpful but not necessary. This step ensures the cream cheese will be thick and creamy rather than watery.
- Add Ingredients to Food Processor: Break up the tofu and add it to a food processor. Add the melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt. These ingredients provide a creamy texture, tanginess, and a cheesy flavor to the vegan cream cheese.
- Blend Until Smooth: Blend on high for about 1 minute, then stop and scrape the edges. Continue to blend for another minute or two until the mixture is smooth and creamy, ensuring all ingredients are fully combined for the perfect spread consistency.
- Incorporate Flavorings: Add any desired flavorings, such as herbs, garlic, or spices, and pulse a few times to incorporate them evenly. Alternatively, stir them in gently with a spoon or spatula. This customization allows you to tailor the cream cheese to your taste preferences.
Notes
- Pressing the tofu well is crucial to avoid a watery texture in the cream cheese.
- Use refined coconut oil to prevent a strong coconut flavor; unrefined oils will alter the taste.
- This vegan cream cheese can be stored in an airtight container in the refrigerator for up to one week.
- Feel free to experiment with mix-ins like chives, smoked paprika, or roasted garlic for varied flavors.
- If you don’t have a food processor, a high-powered blender can also work but may require more scraping.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce/Spread
- Method: Blending
- Cuisine: Vegan
- Diet: Vegan
