With only 6 ingredients, this Tofu Cream Cheese is the perfect snack to prepare in advance for delicious, high protein snacks during the week.
This recipe came about because I really wanted to create a cream cheese recipe that was higher in protein, therefore more satiating and perfect for meal prepping at the weekend. When I tried this Tofu Cream Cheese for the first time, I was pleasantly surprised! It has the creamiest texture and tastes absolutely delicious spread over a bagel or crackers.
Tofu Cream Cheese
With only 7 ingredients, this Tofu Cream Cheese is the perfect snack to prepare in advance for delicious, high protein snacks during the week.
Ingredients
- 300g (or similar) block firm tofu drained and pressed
- 50 g cashews soaked in boiled water for 15 minutes
- 1/2 lemon juiced
- 2 tbsp nutritional yeast
- 2 tbsp refined/odourless coconut oil melted
- 1/2 tsp salt (or to taste)
- 150-200 ml soya milk
Add ins (optional)
- 1 handful fresh chives chopped
- 3 spring onions finely sliced
Instructions
- Add the tofu, soaked cashews, lemon juice, nutritional yeast, melted coconut oil, salt and milk to a food processor or blender and pulse until a smooth mixture forms. If it's too dry to blend, add some more soya milk and try again
- Stir in the chives and/or spring onions if using
- Pour into a small bowl, cover and let it set in the fridge for approximately 1 hour. This will last upto 1 week in the fridge
3 Comments
Have you used this tofu cream cheese to make a vegan cheesecake?😊
I’ve not but definitely need to give it a try! Let me know if you do x
This is so easy and so good. Thank you for this recipe.