Vegan Cream Cheese (WFPB)

8 ounces (about 198 grams) firm tofu, half a 16-oz block (see note 1) (or 1 cup soaked cashews/seeds/beans)
2 tablespoons unsweetened original non-dairy milk (will need more if not using tofu)
1 tablespoon tahini or other fat (omit if using nuts or seeds)
½ teaspoon onion powder
½ teaspoon garlic powder
2 tablespoons nutritional yeast
1 tablespoon apple cider vinegar (or lemon juice/other vinegar)
1 teaspoon sea salt, or to taste

1. Add all ingredients to a blender or food processor and combine until smooth.
2. You can add whatever you’d like to flavor it. Be careful not to add too much liquid, though, or it will be less like cream cheese and more like a dressing. If that happens you can still use it as a dip!
3. Refrigerate at least two hours to chill. It will firm up a bit.
4. Use it on a bagel, sandwich, pasta, or whatever you like.
5. Refrigerate in an airtight container for up to 1 week.

1. I recommend firm tofu for this recipe. If your tofu is too wet, like soft tofu, the cream cheese will still taste good but be pretty liquidy. One thing you could do is add something drying like more nutritional yeast or other spices–or you could cook it with some corn starch for a few minutes on the stove to thicken it up. I would not use silken tofu for this–that would be too liquidy.
2. If you desire a firmer vegan cream cheese (like the “bricks” you can purchase at the store), try adding a teaspoon or two of agar powder, and cooking the mixture in a small pan on the stovetop for approximately 5 minutes over medium high heat until it gets very thick. Then pour into a container and refrigerate at least 8 hours to set.
3. Find more of Liz’s recipes at Zardyplants. This particular recipe is reprinted with permission from their e-book, Plant Based Jewish Recipes by Liz and Paul Madsen. Follow them on Facebook and Instagram.