This super easy and extra tangy spread is the best damn vegan herb & garlic cream cheese you’ll find anywhere!
Course
Breakfast
Cuisine
American
Keyword
cream cheese, tofu, vegan cheese
Prep Time10minutes
refrigerate4hours
Servings8
AuthorLauren Toyota
Ingredients
1 x 450g pkgfirm tofu, drained
2tbsplemon juice
2tbspapple cider vinegar
2garlic cloves
1tsponion powder
1tspgarlic powder
1tspsea salt
1/4tspwhite pepper
1/4C + 1 tbsp coconut oil, melted
1tbspdill, chopped finely
1tbspbasil, chopped finely
1/2tspfresh thyme
1 1/2tbspfinely chopped chives
Instructions
To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.
Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, white pepper, sea salt, and coconut oil until smooth. You'll need to use the baton inside the blender to get the thick mixture very smooth.
Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.