This homemade vegan cream cheese is my attempt at making something resembling Philadelphia. I love cream cheese; as a dip or just on a slice of whole wheat toast. This recipe is practically fatfree, vegan and so delicious!
I used to buy vegan cream cheese at my organic supermarket, but I was always slightly sceptical about the ingredients. That’s why I decided to make my own – how hard can it be to make a cream cheese substitute? Well, it’s not, but it did take a few attempts to get the perfect recipe. Make sure you use firm tofu – silken tofu doesn’t work as well. Add any fresh or dried herbs to your own tasting and feel free to omit the agave syrup if you don’t want to use any sweetener. For me the sweet and salty combination is heavenly. Just keep tasting while you’re making this and find what works for you.