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5-Ingredient Tofu Cream Cheese
Prep Time
5
minutes
mins
Author:
Gloria Tsang, RD
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.