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Vegan Mayo: Your quick dip for everything
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Vegan cream cheese: Simply make it yourself from tofu
Ingredients you'll need
For the base ingredients
- 1 block (200g) firm tofu
- 1 tsp salt
- juice of 1 lemon
- 3 tbsp melted coconut oil
For optional add-ins
- scallions, chopped
- garlic, minced
- fresh herbs (dill, chives, parsley)
- spices of choice
Let's get cookin'
- Drain the firm tofu and pat dry with paper towels.
- Melt the coconut oil and let it cool slightly.
- Add tofu, salt, lemon juice, and melted coconut oil to a blender or food processor.
- Blend until completely smooth and creamy, scraping down sides as needed.
- Taste and adjust salt or lemon juice if desired.
- Transfer to a container.
- If using add-ins like scallions, garlic, or herbs, stir them in now.
- Refrigerate for at least 30 minutes to firm up.
- Store in the refrigerator for up to 5-7 days.
- Use as a spread for bagels, sandwiches, or as a base for sauces and dips.
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Creamy spread without any cow – pure vegan cream cheese enjoyment
Want to make your own vegan cream cheese? With this recipe, you'll create a creamy tofu spread that easily rivals regular cream cheese. Perfect on bread, as a dip for raw vegetables, or as a topping for bowls—this vegan cream cheese is a true all-rounder. And the best part: You don't need a complicated fermentation process, just a blender and 10 minutes of time. The recipe is gluten-free and can be enhanced with herbs or chili to your liking. Try it out and enjoy plant-based indulgence on a whole new level! 🥯🌱
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