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This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mildly sweet spread.
|Time||5 minutes, plus refrigeration|
Drain the tofu, wrap in towel, and squeeze out excess moisture.
Place all ingredients in food processor and blend until smooth, 1-2 minutes. Taste and adjust:
Transfer to container, cover, and – for best flavor – refrigerate overnight. Use within 4-7 days.
|Notes||Flavored vegan cream cheese: You can jazz up this simple recipe with garlic, green onions, herbs, dried fruit, or sun-dried tomatoes.
Adapted from How it all vegan! by Tanya Barnard and Sarah Kramer.
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Laura K. Lawless
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