5-Minute Whipped Tofu Cream Cheese

image of tofu cream cheese being spread onto a bagel on a white plate. The plate is sitting on a white backdrop.

5-Minute Whipped Tofu Cream Cheese

Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you'd never know it's vegan!

Course Breakfast

Cuisine American, North American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings people

Calories 59kcal

Author Hannah Sunderani

Ingredients

1 package extra-firm tofu (340g), roughly chopped
½ cup coconut yogurt
3 tbsp apple cider vinegar
1 1/2 tsp fine sea salt
1 tbsp white miso
2 tbsp avocado oil

Instructions

In a blender, add the chopped tofu, coconut yogurt, apple cider vinegar, sea salt, miso and avocado oil. Blend on low, increasing the speed to high, until everything is smooth and combined.
(Optional to use a tamper to help with blending if things get stuck, or stop the blender and scoop down the sides with a spatula from time to time to ensure smooth blending).
Slather onto bagels and enjoy. Or add any flavour variations you wish at this time. (See notes below for chive, herb and garlic, and strawberry cream cheese flavour variations).

Notes

Flavour Variations:

Chive Cream Cheese: After blending, add ¼ tsp of fresh chopped chives and stir into the cream cheese.

Herb and Garlic Cream Cheese: add ¼ tsp dried onions, ¼ tsp dried garlic to the tofu cream cheese and blend until smooth and combined. After blending, add 1/4 cup freshly chopped parsley and stir into the cream cheese.

Strawberry Cream Cheese: Add ¼ cup mashed strawberries and ¼ cup powdered sugar to the mixture. Blend until smooth and combined.

Recipe will keep in the fridge for one week. Store in an air-tight container.

This recipe can also be frozen for up to 3 months. Store in an air-tight container. Let thaw and mix together with a spoon if there's any separation.

Is this vegan cream cheese freezer friendly?

Yes! In addition to keeping for up to 1 week in an airtight container, this nut-free recipe can also be frozen for up to 3 months. If freezing, make sure to store in a freezer-safe container such as a mason jar. This will help prevent freezer burn and retain the flavour and texture of the cream cheese.

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