Keto Vegan Cream Cheese Spread
How to Make It
Step
Recipe Steps steps 3 1 h 10 min
Step 1
Drain the tofu and press it between paper towels to remove the excess moisture. Once you can press a paper towel on the tofu and it doesn’t get soaked, crumble the tofu into pieces. Add the tofu to a food processor or a good-quality blender. Add coconut oil, apple cider vinegar, lemon juice, salt, minced garlic, dried rosemary, and chopped chives to the tofu.
Step 2
Use the ‘pulse’ function to blend the ingredients together. Use a spatula to scrape the ingredients down and then turn the food processor on to continue blending. Blend until you have a creamy consistency that’s free of tofu lumps. Taste and adjust the cream cheese as needed. You can add more salt, vinegar, oil, or other spices and herbs to adjust the flavor and texture.
Step 3
Use your spatula to scrape all the vegan cream cheese into a container. Cover the cream cheese and chill it in your refrigerator for at least 1 hour. After chilling, you can spread the cream cheese on any vegan ingredients just like you would with real cream cheese. Adding chopped green onion, everything-but-the-bagel seasoning, or lemon pepper on top of the cream cheese will enhance the flavors.
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained – 7 oz
- Coconut oil – 4 tsp
- Apple cider vinegar – 0.5 tbsp
- Lemon juice – 0.5 each – juice from one lemon
- Salt – 0.13 tsp
- Garlic – 0.5 tsp, chopped
- Rosemary, dried – 0.25 tsp
- Chives – 1 tbsp, cut pieces