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.
Successfully made my cream cheese? Let me know if you loved it as much as I did:-)
| Cook Time | 15 mins |
| Servings |
jar
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- 250 grams firm tofu drained
- 1-2 cloves garlic
- Handful fresh chives
- 1 tsp. salt
- 1 tsp. lemon juice
- Some Parsley (fresh or dried)
- 1 tbsp. olive oil
- 1 tsp. onion powder
- 1 tbsp. agave syrup
Ingredients
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- Chop the garlic, dice the tofu and chop the chives.
- Add to your food processor with all other ingredients and blend until the mixture is smooth (like a spread). This will take a few minutes.
The cream cheese is now ready to use, but is even better after a night in the fridge. Serve on some warm whole wheat toast or with tortilla chips (delicious).
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