Whipped Tofu Cream Cheese
This whipped tofu cream cheese is an incredibly light and protein-packed plant-based spread that captures the perfect tangy flavor and airy texture of a classic deli schmear!
Servings: 1 Cup
Equipment
- Food Processor
Ingredients
Whipped Tofu Base
- 10 oz Silken Tofu Patted Dry
- 1 tbsp Lemon Juice About the juice of ½ a lemon
- 1 tbsp Apple Cider Vinegar
- ½ tbsp White Miso Paste
- 1 tbsp Avocado Oil
Sweet Cream Cheese Base
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Bean Paste
Savory Cream Cheese Base
- 1 tbsp Nutritional Yeast
- 1 tsp Garlic Powder
- ½ tsp Sea Salt
Instructions
- Pat the silken tofu dry. Add the tofu, lemon juice, apple cider vinegar, and miso paste to a food processor and run for at least 1 minute, stopping to scrape down the sides as needed. After a minute, run the processor and slowly pour in the avocado oil with the food processor running, and run for at least another minute. Stop to see if the mixture is completely emulsified and no lumps remain. The mixture should look glossy and airy.
- If you would like to make a flavored cream cheese, add those extra ingredients here and mix them in. You can add anything like, everything but the bagel seasoning, chives, garlic, strawberries, walnuts, whatever your heart desires!
- Place in the fridge to chill for at least an hour before serving.
- Storage Instructions: Store the whipped tofu cream cheese in an airtight container in the refrigerator for up to 5 days. Give it a quick stir before using, as slight separation is natural.