The Best Tofu Cream Cheese

The Best Tofu Cream Cheese

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Yield: 8

Author: Hudson Stepper

Prep time: 5 MinCook time: 5 MinInactive time: 24 HourTotal time: 24 H & 10 M

Ingredients

• 16 oz firm tofu (not extra or medium firm)
• 1/3 cup non-hydrogenated palm oil
• 2 tbsp maltodextrin
• 1 1/4 tsp salt
• 1 tsp vegan lactic acid
• 1/2 tsp granulated white sugar
• 1/8 tsp MSG
• 1/8 tsp xanthan gum
• Optional mix-ins (scallions, sun-dried tomatoes, etc.)

Instructions

1. Use a cheesecloth to squeeze as much water as possible out of the tofu; don’t worry about it crumbling. Microwave the tofu crumbles for a minute, then transfer to a blender. Completely melt the palm oil in the microwave separately.
2. Add everything except the xanthan gum into the blender. Blend on high speed for 2-3 minutes and open occasionally to mix the top in manually.
3. Sprinkle the xanthan gum around; if it doesn’t clump, then blend for another 30 seconds.
4. Add your optional mix-ins after, don’t blend them, but cut them and manually mix in.
5. Let it sit in the fridge in an airtight container for at least 24 hours before serving so the flavor and texture can develop! It will only taste like tofu if you skip this step!

Notes

This is an advanced recipe where every ingredient serves a direct purpose. Zero substitutions can be made, but there is a lot of flexibility around what mix-ins you can add, as long as they don't contain too much water.

If you're using this recipe to make a cream cheese frosting, don't use MSG or sugar, reduce the salt to 1/4 tsp, and reduce the lactic acid to 1/2 tsp.