Vegan Cream Cheese Spread

About

Breakfast, lunch, or snack time just got way yummier. This vegan cream cheese spread is made with tofu but smells, tastes, and spreads like the real thing. The tangy, herbaceous, and creamy blend is Keto-friendly and can be laid on this. Spread your cream cheese on vegan bread, add it to salads or buddha bowls, use it as a condiment for dipping, or load up veggie sticks with it. For storing, just keep the cream cheese in an airtight container in your refrigerator. While the cream cheese is great for eating chilled, it’s not suitable for baking or cooking. Don’t substitute any baking ingredients with this cream cheese. This Keto vegan recipe lasts for a while and is blended together in just 5 minutes, so make large batches to use throughout the week!

Can I Use Other Oils?

If you are allergic to coconut or have other reasons for avoiding it, you can easily substitute other oils for the recipe. The best Keto oils to cook with are olive oil and avocado oil, so you can use either of these. Start with just 1 teaspoon of oil substitution and add more to your cream cheese as needed to bring it to the right consistency.

Other Cream Cheese Flavors

You can adjust the ingredients in this recipe to make any type of cream cheese you enjoy. Substitute spices with your favorite brand of everything-but-the-bagel seasoning for garlic-flavored cream cheese. For a chive and onion cream cheese, add dried onion powder and extra chopped chives. If you like garden vegetable cream cheese, you can blend any Keto vegetables straight into the cream cheese. Make sure to include any ingredients you add to your food log.

Ingredients

7 oz tofu, raw (not silken), not cooked, extra firm, not drained
4 teaspoon coconut oil
½ tablespoon apple cider vinegar
½ each – juice from one lemon lemon juice
⅛ teaspoon salt
½ tsp, chopped garlic
¼ teaspoon rosemary, dried
1 tbsp, cut pieces chives

Instructions

Drain the tofu and press it between paper towels to remove the excess moisture. Once you can press a paper towel on the tofu and it doesn’t get soaked, crumble the tofu into pieces. Add the tofu to a food processor or a good-quality blender. Add coconut oil, apple cider vinegar, lemon juice, salt, minced garlic, dried rosemary, and chopped chives to the tofu.
Use the ‘pulse’ function to blend the ingredients together. Use a spatula to scrape the ingredients down and then turn the food processor on to continue blending. Blend until you have a creamy consistency that’s free of tofu lumps. Taste and adjust the cream cheese as needed. You can add more salt, vinegar, oil, or other spices and herbs to adjust the flavor and texture.
Use your spatula to scrape all the vegan cream cheese into a container. Cover the cream cheese and chill it in your refrigerator for at least 1 hour. After chilling, you can spread the cream cheese on any vegan ingredients just like you would with real cream cheese. Adding chopped green onion, everything-but-the-bagel seasoning, or lemon pepper on top of the cream cheese will enhance the flavors.