Tofu Cream Cheese Alternative
We've tested and adapted this recipe a bit. If you prefer the original recipe, see the notes below. Also, the Prep time is hands on time only. Allow time for it to thicken in the refrigerator.
10 min1 serving21 kcal
Ingredients
- 1 cup extra-firm silken tofu (room temperature, (about 3/4 of a 12-ounce package))
- 2 tablespoons melted coconut oil
- 1 to 2 tablespoons lemon juice OR 1/2 to 1 tablespoon ume plum or apple cider vinegar OR a combination of lemon and vinegar
- 1/2 teaspoon white miso
- 1/2 teaspoon sea salt
Instructions
- 1
Drain and gently press the tofu to remove excess water (the silken tofu is fragile).
- 2
Put the tofu, oil, lemon juice or vinegar, miso, and salt in your blender. Puree until smooth.
- 3
Scrape the mixture into a container, even it out, and refrigerate it for a few hours, or until set.
Calori is writing the cooking notes for this recipe…
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org