Best Vegan Cream Cheese
As you may know, I am not vegan and I love regular cream cheese. Bagels and cream cheese single-handedly got me through my first trimester with my second child, and for that, they will ALWAYS have a special place in my heart. So why this tofu cream cheese? Because I also happen to heart tofu and am always looking for fun ways to incorporate more variety into my family’s diet. Tofu is also a great source of plant-based protein and iron, THE most essential nutrient for babies. I want to tell you up front that this doesn’t taste like classic cream cheese. But I believe you will appreciate this plant-based twist! You should also try this tofu mayo ;).
Ingredients
Tofu – use extra firm tofu for best results. Do not use silken tofu as you will end up with runny spread. You can save this type of tofu for sauces instead (you HAVE to try this sweet potato sauce!)Tahini – A little goes a long way! It adds great flavor and adds healthy fat. It also helps make the cream cheese silky smooth.Apple cider vinegar and fresh lemon juice – Impart tanginess and acidity to the cream cheese.Nutritional yeast – for the “cheesy” flavor. You can leave out and add salt to tasteSeasonings: onion powder, garlic powder, salt
Ultimate Guide to Tofu
Step-by-Step Instructions
Tips for Success
If sharing with your baby, I recommend setting aside a portion before adding the salt to taste. Here’s why you want to be mindful of your baby’s sodium intake.I like to use the combination of apple cider vinegar and lemon juice for the tangy flavor. You can just use one, if you desire, and adjust the amount to taste.If using a blender, you will need to scrape down the walls so that all the mixture will reach the blade.If the mixture is too thick one blended, add any plant-based milk of choice (such as almond milk), 1 tablespoon at a time until desired consistency is reached.You can eat right away, but I recommend refrigerating for at least an hour for the flavors to meld and intensify. I also like my cream cheese chilled, so there’s that.
Add-ins
This dairy-free tofu cream cheese is delicious plain, but just like with the regular version, you can flavor it in so many ways. Here are some suggestions. To the basic recipe, add:
Garlic AND fresh herbs, such as dill, chives, scallion, basil, parsleyVegetables – finely chopped green onions, carrots, bell peppers, zucchini, spinach, cucumber, or even broccoli sprinkles! It will be a great way to add more vegetables into your child’s dietEverything bagel seasoning….such a magical inventionWhite miso paste – if you desire an extra umami and stronger flavor. Start with 1 teaspoon and add more to taste.
Serving Suggestions
There are so many ways to enjoy this non-dairy cream cheese with your baby or child!
Spread on toasted bread, bagel, or english muffinAdd to wraps and sandwichesServe as a dip for vegetables (e.g. slices of cucumber) and crackers. It’s perfect for muffin tin meals!Toss with pastaAdd to oatmeal or lentil balls for savory breakfasts
It will be great for school lunch boxes too!
Storage
Transfer to an airtight container and store in the refrigerator for 2-3 days. Give it a good stir before serving. I don’t recommend freezing as the texture will turn grainy.
More Tofu Recipes
Tofu veggie scrambleKorean tofu soupCreamy sweet potato sauceBaked shrimp cakes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
