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Vegan Cream Cheese


  • 1 16-oz (450g) package firm tofu (don’t go for silken, as that makes texture too soft)

  • 3 tbsp apple cider vinegar

  • 2-3 tbsp brown sugar

  • 3 tbsp high quality olive oil

  • Salt, to taste (about 1.5 tsp)

  • Chives, finely chopped


To drain out excess water from tofu, place in between paper napkins and press down with a plate or pot for 15 minutes. Place into a blender, add apple cider vinegar, brown sugar, olive oil, and salt. Blend for about 1 minute so that the texture doesn’t become too liquid. Place in a bowl and add chives, mix with spoon.

Serve as a replacement for cream cheese. It can be used on bagels, toast, in wraps – you can totally get creative with this and enjoy the guilt-free meal!

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