Rarely have I had to experiment so much to get a recipe right.
I’ve made cream cheese before from cashews, and the results were good. However, I can’t get raw cashews where I live, and the process is pretty long and involved. I can, however, get excellent tofu. I knew there had to be a fairly simple way to made a cream cheese that would beat out the commercial versions I used to buy when I still lived in the US.
Getting the right flavor wasn’t too hard. It turns out the secret to the flavor was just enough acid from a combination of lime juice and vinegar, and the addition of a light miso. That’s right: miso. Who would think that miso would be the secret sauce needed to get the flavor right.
Getting the right texture was more of a challenge. A lot of experimentation went into getting the right blend for a cream cheese that would hold its shape but still be super creamy.
You’ll probably need to do some experimentation of your own, as the firmness and water content of your tofu will affect the results. The tofu I get, made by a local business, is quite firm.
Perfect Vegan Cream Cheese
- 1 lb tofu silken tofu will give creamier results
- 3 tbsp coconut oil melted. Use refined coconut oil unless you want a coconut flavor
- 2 tbsp lemon juice or use lime juice
- 2 tbsp apple cider vinegar
- 1 tsp salt
- 1 tbsp miso white is best, but any will work
- 2 tbsp nutritional yeast
- 2 tbsp soy milk Unsweetened (or use your favorite plant milk.) The actual amount depends on the water content of your tofu.
- Place all ingredients in the blender and blend until super smooth.
- Add more plant milk as needed to allow all ingredients to blend completely. (My tofu is quite firm and I used 1/4 cup homemade almond milk.)
- Place in one or more covered containers and refrigerate.
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