5-Ingredient Tofu Cream Cheese
Ingredients
- 1 lb firm tofu ~450 g
- 2 tbsp nutritional yeast
- 2 tsp red wine vinegar
- 1 tbsp lemon juice
- 3/4 tsp salt
- chives optional
Instructions
- Squeeze as much water out as possible from the tofu. Alternately use a tofu press.
- Add all ingredients in a food processor. Blend well.
- Serve immediately. If you prefer cold, chill in the fridge for 2 hours.
Notes
Recipe yields 1.5 cups (~375 mL) of cream cheese. Keep in fridge for 1 week.