This savoury tofu cream cheese spread takes less than five minutes to whip up! It’s smooth and tangy, with a satisfying creamy texture that goes perfectly on sourdough bread.
Here is the tofu cream cheese spread recipe that I mentioned in my previous post! It’s been a few days between posts because Lightroom stopped working on my old (2012) computer, so I’ve had to transfer all of my photos to my new computer. It’s a MacBook, which I’ve been reluctant to switch to since up until this point I’ve been using the HP laptop I started my undergrad with many long years ago, and I’m just so familiar with it. (Speaking of which, I’m going back to school in September! Woohoo!)
Also, I’ve had a bad case of writer’s block! I have so many recipes to post, but when it comes time to write the accompanying blog posts, the words just haven’t been coming as readily as they usually do. Thus, I’ve taken a step back from the online world over the past week and spent the time that I normally would on blog-related things enjoying quality time with my people.
Needless to say, I feel badly that I haven’t been posting as frequently, but I have enjoyed my time away from the computer screen. I am the kind of person who goes all in, and when I am immersed in what I’m doing, I have difficulty recognizing the signs of burnout until I have surpassed my limits. These past few months of putting my heart and soul into this blog have taught me that I really do need to make time to nurture both relationships and pursuits outside of the online world, and I appreciate that you, dear readers, as well as the blog, are here waiting for me every time I return to share a new recipe.
how to make tofu cream cheese
So, you all know how much I love tofu for its high protein content, its versatility, and its affordability. Here is yet another preparation for it! By blending a block of firm tofu along with lemon juice, nutritional yeast, light miso, tahini, and salt in a food processor, you can make a divinely creamy tofu cream cheese spread that’s tangy, salty, and cheesy-tasting.
When you first glance at the recipe, you might think that ½ cup of lemon juice seems like a lot. I found that amount necessary to give the tofu cream cheese that distinctive tang, and make it taste less like, well, pureed tofu. That being said, I do love things on the tangy side. You’re welcome to start with less and add some water to make ½ cup of liquid.
I love spreading it on sourdough bread along with quick pickled radishes. It’s also tasty on pasta with juicy local tomatoes, basil, and balsamic on top. You can even dollop it onto pizza as a homemade vegan ricotta cheese substitute.
can I use this in place of store-bought vegan cream cheese?
I would say no, simply because it doesn’t quite mimic the super smooth texture of store-bought vegan cream cheese, and it’s too savoury to be used in sweet applications, such as icings.
more yummy tofu recipes from the blog
Well, I hope you love this tofu cream cheese spread! If you make it, leave a comment and rating below to let me know how you liked it. And if you post a photo to Instagram, be sure to tag me @upbeet.kitchen and #upbeetkitchen.
A creamy, tangy, protein-rich tofu cream cheese spread that is highly versatile!
- 1 block (approx. 450 g) organic firm tofu
- 1 tsp dijon mustard
- ½ cup freshly squeezed lemon juice (from 2–3 lemons)
- ¼ cup nutritional yeast
- 2 tbsp tahini
- 1 tbsp chickpea or mellow white miso
- 1 tsp fine sea salt
- 1 medium garlic clove, minced
- Break up the block of tofu and place in a food processor fitted with the standard ‘S’ blade. Add all remaining ingredients and blend until ultra smooth.
- Transfer into an airtight container and refrigerate until ready to serve.
-½ cup of lemon juice might sound like a lot, but I found this amount necessary to provide the cream cheese with a tangy flavour.
-The cream cheese should keep in an airtight container in the fridge for a week.
-Adapted from my Romaine Ricotta Taco Boats
- Prep Time: 5 minutes
- Category: Snack, Side
Keywords: tofu cream cheese, vegan cream cheese