This is a simple recipe for a dairy free alternative to cream cheese. I have seen many recipes that use cashew nuts as the base of the cream cheese which I’m sure gives a lovely rounded flavour, however in this one I use tofu which I think gives a good consistency and works well as a base for any other flavours you may want to add. For a thicker consistency I use extra firm tofu, and it important to use a good blender so that the tofu gets blended smoothly. The good thing about this is that you can make it as tangy as you like, so you can add a little more lemon juice or apple cider vinegar to taste, although you may want to do this bit by bit.
They don’t sell dairy free cream cheese where I live but I did try it last time I was in the UK and this tastes similar. This is quite a protein rich and low fat alternative too, which may be good for those who are watching the calories. I would suggest having it as a base with a savoury filling, to use for a cream cheese frosting or even for a dairy free cheesecake, although it is perfectly good on it’s own. Also you may want to get creative and add some other flavours like chives or garlic.
This recipe gives a total yield of 150g (5oz) of dairy free cream cheese and can be scaled up if needed.
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Pin recipe Ingredients
- 125 g extra firm tofu
- 2 tbsp soya cream
- 1 tsp lemon juice
- ½ tsp apple cider vinegar
- ½ tsp sugar
- ½ tsp nutritional yeast
- large pinch of salt
- 4½ oz extra firm tofu
- 2 tbsp soya cream
- 1 tsp lemon juice
- ½ tsp apple cider vinegar
- ½ tsp sugar
- ½ tsp nutritional yeast
- large pinch of salt
Instructions
- Add the ingredients to a bowl and blend well. A hand blender should do this smoothly, although a more powerful blender like a butribullet will do it better.
- You can add the lemon juice and vinegar in stages, depending on how tangy you want it.
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4.50 from 2 reviews
