Tofu garlic-herb cream cheese

by in Dips & Spreads
Tags: , , ,
Time: Preparation time , cooking time , total time
Serves: 500 gram
Tofu garlic-herb cream cheese, vegan

This tofu-based cream cheese is a new favorite. It's like vegan Boursin! It's a really quick recipe too. Just wizz everything in a high speed blender or foodprocessor, dump it into a container and put it in the fridge overnight to firm up. No long fermentation or hard to find ingredients. I've already brought it to a few potlucks and family events and everybody likes it, vegans and omnis alike, so it's a real winner!

The tofu and cashews make this cream cheese quite nutritious. It's higher in protein and lower in carbs than Tofutti. It also has less sodium and lots more useful nutrients like calcium and other minerals. It tastes good on (low carb) bread or crackers, but I also really like to use it in warm dishes like pastas, soups and casseroles.

Ingredients

  • 250 gram (9 oz) firm tofu
  • 1/2 cup unroasted cashews, soaked for at least 4 hours
  • 1 clove of garlic
  • 1/2 teaspoon salt
  • 1/3 cup neutral tasting coconut oil, melted
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried oregano

Instructions

Cut the tofu into slices and press them between two clean towels with your hands to get rid of the nasty tasting tofu liquid. Drain the cashews and put them into the jar of your high speed blender, foodprocessor or immersion blender, together with the pressed tofu, garlic, salt, coconut oil, vinegar and water. Blend until it forms a completely smooth mixture. Depending on the power of your food processor, this may take a few minutes. If the mixture seems too dry, add a little extra water or coconut oil to make blending easier.

Taste the mixture and add some extra garlic, salt or vinegar if you want a stronger flavor. Stir in the thyme and oregano (don't do this earlier, or the herbs will be blended up along with everything else.)

Line a bowl with some plastic wrap and pour the cheese mixture into it. Smooth out the cheese and cover it with a lid or more foil. Put the cheese into the fridge to firm up for at least 8 hours (if you're in a hurry 3 hours in the freezer will also do the trick). Neatly covered, the cheese will keep in the fridge for at least two weeks, or you can freeze it for up to several months although it might get a bit crumbly in the freezer.

100 grams of this tofu cream cheese (that's a lot!) contains about 273 kcal, 24 g fat (3.4 g saturated), 4.1 g net carbs, 1,7 g fiber and 10.8 g protein.

8 comments

MJ op 3-2-2016 - 21:47

Made this yesterday😊 Delicious!! Although I used a bit more garlic and herbs but that's personal taste!!

Martine op 4-2-2016 - 8:26

Great MJ, thanks for the feedback! Glad I said in the recipe to taste it and add more flavor if you like.

Nicole op 10-3-2017 - 12:38

Not sure what you mean by "neutral tasting coconut oil"?

Martine op 10-3-2017 - 15:55

Hi Nicole, I mean a coconut oil that does nog taste like coconut. This is also called 'refined coconut oil'. Hope this helps!

Raewyn op 2-5-2017 - 20:39

How would lemon juice be instead of white vinegar? Would apple cider vinegar be too strong?

Martine op 3-5-2017 - 7:42

Hi Raewyn, lemon juice works very well instead of white vinegar. I personally also like the cheese with apple cider vinegar, but if you are sensitive to the taste, it could be too strong for you.

Sheree op 25-10-2017 - 4:31

I made this 2 days ago. It is fantastic. We've had it on toast and on crackers. Next we will slather it thickly on bread, add tomatoes and sprouts, and have great sandwiches. Thanks for another great "cheese" recipe. I think I now have a chance at being a vegan!

Martine op 31-10-2017 - 10:53

Sounds wonderful Sheree! Glad you like it so much.

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