Jalapeño Vegan Tofu Cream Cheese

Name: Jalapeño Vegan Tofu Cream Cheese
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 piece firm tofu; 1 piece lemon juice; 1 pinch salt; 0.33 cup melted (refined) coconut oil; 0.25 cup jalapeño brine; 0.25 cup pickled jalapeños, diced small; 1 tbsp white vinegar; 0.5 tbsp cane sugar; 0.5 tsp white miso paste

10 mins prepServes 6

A homemade vegan cream cheese recipe made from firm tofu, perfect for bagels. It's quick to prepare and can last up to 2 weeks in the fridge.

6 servings

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Instructions

Remove tofu from package, strain the water out, then wrap it in paper towel and gently press for a few seconds. Break the tofu apart into a blender and add all the other ingredients, *minus the jalapeños*. Blend until smooth. Spoon the mixture out into a jar or container (that has a lid). Add the chopped jalapeños (or green onions/chives as an alternative), mix, then seal with the lid and place in the fridge for a few hours or overnight. This cream cheese lasts up to 2 weeks in the fridge.

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Jalapeño Vegan Tofu Cream Cheese

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