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–+ servings
vegan cream cheese

Vegan Cream Cheese⁣⁣

Gaby Dimova
Make your own easy and nutritious dairy free cream cheese at home!
5 from 5 votes
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Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 12 dollops (that cover a slice of bread)
Calories 42 kcal

Equipment

  • food processor

Ingredients
  

  • 1 block firm tofu⁣⁣
  • 2 cloves garlic⁣⁣
  • 1 tablespoon coconut oil⁣⁣
  • 1 tablespoon apple cider vinegar⁣⁣
  • ½ teaspoon salt⁣⁣
  • ½ tablespoon rosemary⁣⁣
  • ½ tablespoon thyme⁣⁣
  • ½ tablespoon basil⁣⁣
  • ½ tablespoon dill⁣⁣
  • 1 lemon juice of⁣⁣
  • 3 stalks green onion⁣⁣

Instructions
 

  • Start by draining your tofu and getting rid of all of the excess water by pressing it with paper towels.
  • Break up your tofu and place it in a blender.
  • Add the garlic, juice of one lemon, melted coconut oil, onion powder, ACV, and salt.
  • Blend all of the ingredients really well until the tofu is creamy and smooth. I blended mine for about 2 minutes in my Vitamix.⁣⁣
  • Transfer your cream cheese mixture to a bowl and add your herbs, spices, and chopped green onion.
  • Refrigerate for 2-3 hours for best results. This will help all of the flavors set.
  • Enjoy on a bagel, toasted bread, or with crackers☺️

Nutrition

Calories: 42kcalCarbohydrates: 2gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 99mgPotassium: 18mgFiber: 1gSugar: 0.3gVitamin A: 24IUVitamin C: 5mgCalcium: 47mgIron: 1mg
Keyword dairy free cream cheese
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