1tablespoonwhite miso paste(optional, see GF note)
5-6sprigsfresh dill(plus more to taste, optional)
Salt to taste
Water or plant-based milk
Prevent your screen from going dark
If using extra-firm tofu, you shouldn't need to press the water out of it. Simply drain, break into chunks, and add to a food processor.
Add the apple cider vinegar, lemon juice, nutritional yeast, miso paste, dill, and a pinch of salt. Blend for a minute or two, stopping to scrape down the sides as you go.
If the mix is looking too thick or crumbly after a couple of minutes, add a little water or plant-based milk and blend again until smooth. I'd start with a few tablespoons of extra liquid and work up from there as necessary.
Once you have a smooth consistency, mix in chopped chives (optional) and adjust the seasoning to taste. I'll sometimes add a little extra salt and/or lemon juice.
Enjoy the tofu cream cheese on oatcakes, as a dip, or in savoury dishes such as cucumber sandwiches or pasta sauce (see notes).
Gluten-free: Provided you use a GF miso paste and plant-based milk, this recipe will be gluten-free (those ingredients usually are GF, but it's worth checking if you're concerned). If you're unsure, simply omit the miso paste and use water instead of plant-based milk.Texture: You'll want to whizz this for a good minute or two without adding liquid until you start to see the tofu really break down and become smooth.Tofu: I like extra-firm tofu, however softer varieties or even silken tofu would probably be fine here. Note that the water content will vary, so you may want to press your tofu and/or limit the amount of extra liquid you add.Storage: Store the tofu cream cheese in an airtight container in the fridge for up to four days. I would avoid freezing it as the texture may change once defrosted.Pasta sauce: I've tried the tofu cream cheese in a pasta sauce and found that it worked well. It'll thicken or dry out the sauce on its own, so be sure to add extra liquid (such as pasta cooking water) to get the desired consistency. Try it in place of the cashew cream in this creamy mushroom pasta.If you liked this recipe, you might also enjoy: