EASY HOMEMADE VEGAN CREAM CHEESE
By: Katherine Baker
Method and Ingredients
- 8 ounces silken tofu (1/2 a 16-ounce package or 3/4 of a 12-ounce package)
- 2 tablespoons nutritional yeast
- 1 teaspoon fresh lemon juice
- 1 teaspoon salt
- Optional mix-ins: fresh herbs, walnuts + maple syrup, fruit puree, diced jalapenos, everything bagel seasoning
- Open tofu package and drain liquid. If using a firmer block, press any additional liquid out from tofu by placing tofu on a plate, covering with a paper towel, and pressing down with a cutting board on top of the paper towel.
- If using an electric mixer or whisk, mash tofu in a bowl. Add nutritional yeast, lemon juice, and salt, and whip until fluffy. If using a food processor or blender, combine all ingredients and process until smooth.
- Enjoy with all the carbs your heart desires.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: about 1 cup vegan cream cheese
