herb & garlic tofu cream cheese
This super easy and extra tangy spread is the best damn vegan herb & garlic cream cheese you’ll find anywhere!
Servings 8
Ingredients
- 1 x 450g pkg firm tofu, drained
- 2 tablespoon lemon juice
- 2 tablespoon apple cider vinegar
- 2 garlic cloves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ¼ teaspoon white pepper
- ¼ C + 1 tbsp coconut oil, melted
- 1 tablespoon dill, chopped finely
- 1 tablespoon basil, chopped finely
- ½ teaspoon fresh thyme
- 1 ½ tablespoon finely chopped chives
Instructions
- To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.
- Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, white pepper, sea salt, and coconut oil until smooth. You'll need to use the baton inside the blender to get the thick mixture very smooth.
- Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.
