5 Ingredient Tofu Cream Cheese, 4 Ways
Author -Yields: 6 servings
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.