Bethany's Vegan Kitchen

Tofu; the Mystique of the food world. I’ve made plant based cream, eggs and feta from tofu, and now I’ve added cream cheese to that list. This dairy free cream cheese can be used as a spread, a dip, basically anything you’d use cream cheese for. It’s also low in fat and a good source of protein

You’ll need;

1. One 280g/10oz pack of extra firm tofu, I used tofu by Tofoo alternatively use a 400g/14oz block of firm tofu and press around 100g/3.5oz of water out of it. For more information on how to press tofu click this link Pressing Tofu
2. One tablespoon of nutritional yeast
3. One teaspoon of dried mixed herbs
4. One quarter of a teaspoon of garlic powder (or to taste)
5. The juice of one lemon
6. Half a teaspoon of salt
7. A pinch of black pepper

Method;

• Finely chop the tofu (I only have a basic food processor, so cutting it smaller helps it to blend, if you have a more powerful blender you probably only need to roughly chop it) and add the tofu to a food processor/blender
• Blend for a few minutes. You may need to pulse and scrape down the sides a few times
• Once the tofu resembles a smooth paste, add the rest of the ingredients and carrying on blending for another couple of minutes
• When it’s done add the tofu into an airtight container, and pop it in the fridge, leave it for a good hour to chill. Then it’s ready to use