Tofu Cream Cheese
Georgina Burgess
With only 6 ingredients, this Tofu Cream Cheese is the perfect snack to prepare in advance for delicious, high protein snacks during the week.
Prep Time 10 minutes mins
Course Dinner, Healthy Snack, Side Dish
- 1 400g (or similar) block firm tofu drained and pressed
- 1/2 lemon juiced
- 2 tbsp nutritional yeast
- 2 tbsp refined/odourless coconut oil melted
- 1/2 tsp salt (or to taste)
- 1-2 tbsp soya milk
Add ins (optional)
- 1 handful fresh chives chopped
- 3 spring onions finely sliced
Add the tofu, 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