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