Description
Make this easy vegan cream cheese recipe all in your blender and in only 5 minutes! Thick, flavourful, and thriftier than store-bought!
Ingredients
Units
Scale
- 200 g extra firm tofu
- 2 tbsp nutritional yeast
- 1 1/2 tbsp lemon juice
- 1/2 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3/4 tsp garlic powder
- 1 tbsp fresh or frozen dill
- 1/8 – 1/4 cup non dairy milk (if doubling recipe, start by not doubling the milk)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- If your tofu is not extra firm and needs to be drained, press as much excess water out as you can. If you don’t have a tofu press, wrap the tofu in a clean dish towel and place something heavy on top of it for 10 minutes or so.
- Place all the ingredients in your blender. Blend until smooth and creamy, scraping down the sides of your blender as needed. Adjust the seasonings to taste. Add more nutritional yeast for “cheesiness”, lemon or vinegar for more bite, and spices to deepen the flavour.
- You can serve it immediately, but it’s best if stored in the fridge for a minimum of 2 hours before serving. It will thicken as it sits and will keep well in the fridge for up to 1 week.
Notes
*Cost Comparison: CAD $2.49 vs CAD $4.99 for 227g store-bought cream cheese.
*Feel free to change the seasonings to create different flavours. Use different herbs, fresh garlic, or even try a sweetened version with maple syrup.
*If you double the recipe, you may not need to double the milk and lemon juice to help the mixture blend. If too much liquid is added your spread will be too runny. Start with the lesser amount, taste, and add more of either if needed.
- Category: Sauces & Dips
- Method: Blender
- Cuisine: American