The Best Tofu Cream Cheese

The Best Tofu Cream Cheese

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Yield: 6

Author: Hudson Stepper

Prep time: 5 MinCook time: 10 MinInactive time: 24 HourTotal time: 24 H & 15 M

Ingredients

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

Instructions

1. Cut the block of tofu in half, and submerge in a pot of water salted with one tablespoon of salt. Boil for 3-5 minutes, then discard the tofu water and let the tofu cool off and dry on a clean towel for 5 minutes before breaking into chunks and placing into a food processor.
2. Completely melt the palm oil in the microwave (45-60s). Blend the tofu and lemon juice while slowly streaming in the melted palm oil. Once combined, add your white miso paste, then blend everything on high speed for 3-4 minutes and open occasionally to scrape the sides.
3. Whisk together your maltodextrin, salt, sugar, lactic acid, and xanthan gum. Stop the food processor, dump the pre-mixed dry ingredients evenly around the bowl, scrape down the sides, and then blend for 1-2 minutes.
4. Transfer to an airtight container and let it sit in the refrigerator 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!
5. Add any optional mix-ins after; don’t blend them, but cut them and manually mix them in.

Notes

In this recipe, every ingredient serves a direct purpose. Substitutions can't 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.

I would not recommend using this recipe for cream cheese frosting.