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–+ servings
A close up shot of cream cheese spread on toasted bagel half.
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5 from 2 votes

Tofu Cream Cheese

By: Min Kwon | MJ and Hungryman
Just a handful of simple ingredients and 5 minutes are all it takes to make this nut-free vegan cream cheese with tofu.
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 6
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Ingredients 

  • 8 ounce extra firm tofu
  • 1 tablespoon tahini
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaaspoon onion powder
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar, see note
  • 1 tablespoon lemon juice
  • salt to taste

Instructions 

  • Pat the tofu with paper towel. Roughly break it up with your hands.
  • Add all the ingredients into a food processor or blender and blend until smooth. You will need to stop and scrape down the sides. Taste and add more seasonings.
  • Refrigerate for at least 2 hours. Enjoy!

Notes

  • I suggest first starting with this base recipe and once blended, add more lemon juice, vinegar, or nutritional yeast, and salt to taste.
  • Set aside a portion for your baby before adding the salt.
  • Transfer to an airtight container and store in the refrigerator for 2-3 days. Give it a good stir before serving. I don't recommend freezing as the texture will turn grainy.

Nutrition

Calories: 64kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g
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