Nutrition
Ingredients
- 14 oz Firm Tofu
- 1 tsp Salt
- 1 1/2 tbsp Apple Cider Vinegar
- 1 tsp Nutritional Yeast
Instructions
- Put firm tofu in a cheese cloth and squeeze all of the excess water you can out of it; this will give it a much better texture in the cream cheese. It should basically be completely smooshed when you're done and difficult to get additional water out.
- In the food processor, combine the drained tofu, apple cider vinegar, salt and nutritional yeast. Let it run for awhile until it is very creamy.
Equipment
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Notes
If you’re trying to get a little more protein in your diet, this high protein vegan cream cheese is an easy way to do it. It’s a similar taste/texture to Miyoko’s cream cheese. If you’re looking for something similar to Violife, this is not it since that is pretty much just made from coconut oil.
The protein in this cream cheese recipe comes from firm tofu. This is great for eating on a bagel or crackers, but I mostly use it in some of my other recipes – like this holiday dip and this crab rangoon dip! I don’t necessarily recommend cooking with it, because it is tofu and will cook like tofu, but it’s great for cold recipes. If you’re looking to cook or bake with cream cheese, I would stick with silken tofu.
Ingredients
- Firm Tofu – I think it’s important to use firm tofu for this. I would not recommend using a silken tofu for this recipe because it kind of turns to more of a liquid (trust me, I tried it). I also prefer firm over extra firm for this recipe because I think the texture turns out a little better. You can usually find firm tofu with the other tofus; it is not pre-pressed and we will be using a cheese cloth to get the extra water out of it.
- Salt – adjust to taste.
- Apple Cider Vinegar – we will need this to get the tangy-ness that cream cheese has.
- Nutritional Yeast – this gives our cream cheese a bit of a cheesy flavor; feel free to add more if you want!
Instructions
- Put the firm tofu in a cheese cloth and squeeze all of the excess water you can out of it; this will give it a much better texture in the cream cheese. It should basically be completely smooshed when you’re done and difficult to get additional water out. I like to break it into a few pieces instead of putting the entire block in the cheese cloth; I think it’s the best way to get the most water out. You could also press it if you don’t have a cheese cloth, but the texture will end up slightly different.
- In the food processor, combine the drained tofu, apple cider vinegar, salt and nutritional yeast. Let it run for awhile until it is very creamy.
I like to use it in this protein holiday dip!
And also this high protein crab rangoon dip, if you’re looking for some inspo!
Silly Little Haiku
What can’t tofu do?
Great for a crab rangoon dip
Or a cold cheese ball
Author
Protein Deficient Vegan
