High-Protein Vegan Cream Cheese Recipe
Creamy, tangy, and dairy-free, this nut-free vegan cream cheese is made with protein-packed super-firm tofu, miso, lemon, garlic, and fresh herbs. Perfect for bagels, sandwiches, or veggie dips.
Servings: 6 servings
Calories: 146kcal
Equipment
- 1 Food processor
Ingredients
- 1 packet super firm tofu or pressed firm tofu (14-16 ounces)
- 4 tablespoons nutritional yeast
- 2 cloves garlic chopped
- 2 tablespoons white miso (mellow miso) or soy sauce or tamari
- ¾ teaspoons onion powder
- 1 ½ tablespoons extra-virgin olive oil optional
- 2 tablespoons lemon juice and zest of one lemon, plus more juice to taste
- ⅓ cup low-sodium vegetable broth plus more as needed
- ½ cup chopped parsley (optional)
- ¼ cup chopped dill (optional)
- 2 tablespoons chopped chives or basil (optional)
- Salt or salt substitute to taste
Instructions
- Combine: Cut the tofu into cubes and add it to a food processor with nutritional yeast, garlic, miso, onion powder, lemon zest, lemon juice, and olive oil (if using).
- Blend until mostly smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of vegetable broth or a little extra olive oil until creamy.
- Herbs (if using): Stir them in by hand for the freshest flavor and to avoid the spread turning green, or blend them with a food processor for a uniform green spread with more even flavor.
Notes
- The firmer your tofu, the more liquid you’ll need to reach a creamy consistency. Start with a splash of vegetable broth or water, or use a mix of broth and olive oil for extra richness.
Nutrition
Calories: 146kcal | Carbohydrates: 7g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 178mg | Potassium: 247mg | Fiber: 4g | Sugar: 1g | Vitamin A: 621IU | Vitamin C: 11mg | Calcium: 68mg | Iron: 2mg
