|This is a very simple recipe for vegan cream cheese made from everyday ingredients. I prefer a slightly more complicated but much tastier tofu-cashew cream cheese.|
|Time||5 minutes, plus refrigeration|
|Directions||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: 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.