Vegetarian recipes and info
by Laura K. Lawless
|This vegan cream cheese recipe is perfect on bagels, sandwiches, or anything else that needs a creamy, mild spread.
(Note: the ingredients may seem unusual, but they are well worth seeking out for this delicious "cheese." If you prefer simplicity and speed over taste, try simple tofu cream cheese.)
|Yield||about 2 cups|
|Time||45 minutes (but 30 of that is inactive)|
|Directions||Slice the tofu lengthwise into two slabs, place in pot, cover with water, and bring to a boil. Lower heat and simmer for 3 minutes.
Drain, then press the tofu for 30 minutes.
Crumble the pressed tofu into the food processor, then add the smaller amounts* of the remaining ingredients. Process for several minutes until perfectly smooth, stopping and scraping down the sides as needed.
Taste and add more umeboshi (for saltiness and tang), cashew (for savoriness), and/or agave (for sweetness).
You should end up with a thick but spreadable cheese. If you like, you can add a bit of non-dairy milk to make it creamier.
|Notes||*Because the flavor of different brands of tofu can vary, it’s best to start with the smaller amounts of each ingredient, then add more as needed.
Flavored vegan cream cheese: You can jazz up this simple recipe with garlic, green onions, herbs, dried fruit, sun-dried tomatoes, or roasted peppers. It’s always nice to offer a selection of flavored cream cheeses at brunch!
|Key to abbreviations and conversions|
|Shown: Plain cream cheese, rosemary cream cheese, and roasted red pepper cream cheese|
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Information Disclaimer. Information on this website is intended as general information only. It is not intended to provide or take the place of medical advice.
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