Quick and Easy Vegan 'Cream Cheese'
This vegan ‘cream cheese’ is delicious, nutritious and so simple to make! Inspired by my favourite cream cheese from my dairy eating days - Boursin - I’ve flavoured this one with a mix of herbs, garlic and onion, but feel free to adapt the flavourings to suit your personal tastes. If possible, I would definitely recommend adding in the sweet white miso though. With its delicious ‘umami’ flavour, it takes this cheese to the next level!
Ingredients
- 1 block (about 400g / 14 oz) firm tofu*
- 2 TBSP light olive oil (or any neutral-tasting oil)
- 4 tsp rice vinegar (or other white vinegar)
- 2 TBSP sweet white miso**
- ¾ tsp onion powder
- ½ tsp garlic granules
- ½ tsp salt
- ½ tsp dried dill
- ½ tsp dried parsley
- 2 TBSP fresh basil leaves roughly chopped
Instructions
- Drain the tofu and squeeze out as much water as possible.
- Crumble the tofu into a food processor. Add the oil, vinegar and miso and whizz until smooth. Add the remaining ingredients and whizz until fully combined. Taste test and adjust the seasoning, if desired.
- As a sandwich or bagel filling, we love to serve this 'cream cheese' with pieces of sun-dried tomatoe, black olives and baby salad leaves. It is also delicious spread thickly on warm toast.
- Stored in an airtight container, it will keep for five days in the fridge.
Notes
* I used Cauldron Organic Tofu
** I used Clearspring Organic Sweet White Miso