Print Recipe
5 from 2 votes

5 Ingredient Tofu Cream Cheese, 4 Ways

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: dip, side, spread
Cuisine: gluten free, no oil, tree nut free
Servings: 6 servings
Author: Gena Hamshaw

Ingredients

  • 1 15- ounce block extra firm tofu gently pressed to remove moisture
  • 1 1/2 teaspoons umeboshi plum vinegar substitute lemon juice + 1/2 teaspoon extra salt
  • 1 tablespoon lemon juice
  • 1-2 tablespoons nutritional yeast to taste
  • 1/2 teaspoon fine salt

Optional mix-ins:

  • 1/4 cup finely chopped fresh dill
  • 1/2 cup chopped scallion tops
  • 2/3 cup sun-dried tomatoes not oil packed, hydrated in warm water and drained if necessary, chopped

Instructions

  • Blend all of the base ingredients in a food processor fitted with the S blade or a high speed blender till smooth (at least 2 minutes in a food processor). Taste; adjust lemon and salt as desired. Pulse or fold in your mix-ins of choice. Cream cheese will keep in an airtight container in the fridge for up to 5 days.