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!
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.