Herb & garlic plant-based cream cheese recipe
Here's a plant-based cream cheese nutritious and tasty enough to eat with a spoon. Go ahead, don't hold back!
Our plant-based cream cheese recipe will perfectly complement your bagel, your sandwich or your veggies. Made with only wholesome ingredients, this spread is high in plant-based protein and dairy-free.
Makes 2 cups | No cooking | Good for 7 days in the fridge
Ingredients for the plant-based cream cheese recipe
- 450 g firm tofu
- 3 tbsp apple cider vinegar
- 3 tbsp lemon juice
- 2 garlic cloves
- ¼ cup sunflower seed butter or cashew butter
- 2 tbsp coconut oil
- 2 tbsp nutritional yeast
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried dill
- 1 tsp dried basil
- 1 tsp salt
- Freshly cracked pepper, to taste
- 2 tbsp chopped fresh chives
Instructions to prepare the plant-based cream cheese recipe
Combine all the ingredients, except the chives, in a high speed blender or food processor. Blend until fully smooth, scraping down the sides a few times to make sure everything is incorporated.
Fold in chopped chives.
To serve, spread on a toasted bagel, add to your sandwiches or wraps, present with veggies and crackers. Good for any occasion!
Recipe by Nuts to You
