Tofu Cream Cheese

4.63 from 8 votes

This tofu cream cheese is made with 5 simple ingredients and it's smooth, velvety, and perfect to use as a starter, dip, or spread in a sandwich.

And you can easily flavor the basic recipe of this vegan cream cheese with many vegetables like roasted eggplant, sun-dried tomatoes, or artichoke hearts.

Prep Time5 mins

Cook Time0 mins

Total Time5 mins

Course: Breakfast, Snack, Starter

Cuisine: International

Keyword: Dairy-free, Plant-Based

Servings: people

Calories: 136kcal

Author: Nico

Equipment

1 Blender

Ingredients

Base Recipe

4.5 ounces firm tofu
3 tablespoons lemon juice
2 tablespoons olive oil extra virgin
2 tablespoon tahini (from hulled sesame seeds and light in colour)
½ teaspoon salt or more to taste
1 handful fresh herbs (parsley, chives, spring onions)

Roasted Eggplant Cream Cheese

½ eggplant

Artichoke Cream Cheese

½ cup artichoke hearts in oil (drained)

Sun Dried Tomatoes Cream Cheese

⅓ cup sun dried tomatoes in oil (drained)

USA - Metric

Instructions

Squeeze the tofu with your hands to remove some of the water from it. It's ok if it breaks as we are going to blend it.
Add tofu, lemon juice, tahini, olive oil, and salt to a blender and blend for 2 to 3 minutes till you have a very smooth tofu cream.
Serve as a spread on toasted bread, in sandwiches, bagel, or as a dip. You can either mix the finely chopped fresh herbs in or sprinkle then on top.

Variation with Sun-Dried Tomatoes or Artichokes

Drain the sun dried tomatoes or the artichokes to remove as much oil as possible. Then add them to the blender with the other ingredients and blend till you have a smooth cream.

Variation with Roasted Egggplant

Preheat the oven to 390F or 200C. Cut the eggplant in half, and bake it for 20 minutes or until very soft, cut side down, on a baking tray line with parchment paper.
With a spoon, remove the flesh of the eggplant from its skin. Add the flesh to the blender with the other ingredients and blend till you have a smooth cream.

Nutrition