Tofu Cream Cheese (Oil-Free)

Name: Tofu Cream Cheese (Oil-Free)
Prep time: 5 min
Total time: 5 min
Ingredients: 14 oz (400 g) plain extra-firm tofu; 1 tablespoon apple cider vinegar; Juice of 1 lemon ((plus more to taste)); 2 tablespoons nutritional yeast; 1 tablespoon white miso paste ((optional, see GF note)); 5-6 sprigs fresh dill ((plus more to taste, optional)); Salt to taste; Water or plant-based milk; Chives ((optional))

thepeskyvegan.com

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Author : The Pesky Vegan

tofu recipe

Ingredients

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14 oz (400 g) plain extra-firm tofu1 tablespoon apple cider vinegarJuice of 1 lemon ((plus more to taste))2 tablespoons nutritional yeast1 tablespoon white miso paste ((optional, see GF note))5-6 sprigs fresh dill ((plus more to taste, optional))Salt to tasteWater or plant-based milkChives ((optional))

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Instructions

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Step 1

If using extra-firm tofu, you shouldn't need to press the water out of it. Simply drain, break into chunks, and add to a food processor.

Step 2

Add the apple cider vinegar, lemon juice, nutritional yeast, miso paste, dill, and a pinch of salt. Blend for a minute or two, stopping to scrape down the sides as you go.

Step 3

If the mix is looking too thick or crumbly after a couple of minutes, add a little water or plant-based milk and blend again until smooth. I'd start with a few tablespoons of extra liquid and work up from there as necessary.

Step 4

Once you have a smooth consistency, mix in chopped chives (optional) and adjust the seasoning to taste. I'll sometimes add a little extra salt and/or lemon juice.

Step 5

Enjoy the tofu cream cheese on oatcakes, as a dip, or in savoury dishes such as sandwiches or pasta sauce (see notes).