Vegan Tofu Herb Cream Cheese

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On our trip to Portland last week, we stayed at an AirBnB near Mt. Tabor and the hostess left breakfast for us. It was always organic, vegan, and very tasty. I especially loved the crispbread with the "tofu salad." The tofu salad was just mashed tofu with some dill, lemon, nutritional yeast. 

I tracked down the crispbread at Trader Joe's but I was too embarrassed to ask for the recipe so I just used the same ingredients and tried to duplicate the taste. I also decided to put the tofu in my Vitamix,  although I probably could have hand mashed it. The hand mashing technique kept falling off my bread so I wanted to make a spread.

Vegan Cream Cheese

Ingredients:

  • 1 block extra firm tofu (I used the 14 oz rather than the larger tub)
  • 5 T lemon juice (1 large lemon)
  • 1 T garlic powder
  • 1 tsp salt
  • 2 tsp nutritional yeast
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 2 tsp dried basil

Directions:

  1. Put everything in order in the Vitamix except the 3 herbs. Blend until smooth.
  2. Scrape everything out of the blender into a medium bowl, add the herbs and mix in.
  3. Refrigerate for about half an hour before using. It will help to set it. 
Note: I just go by the smell test but this will last about a week in the refrigerator. This would also be good as a base for fresh tomatoes with a little balsamic and basil or a mayo alternative in a sandwich. 

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