Jalapeño Vegan Tofu Cream Cheese

Salsas & Basics
Gluten-Free
Nut-free

This Jalapeño Vegan Tofu Cream Cheese is so easy to make and enjoy for your entire week!

PREP TIME

10min

COOK TIME

0min

TOTAL TIME

10min

INGREDIENTS

  • 1 (16 oz.) Package of firm tofu
  • Juice of 1 Lemon
  • 1/3 Cup Melted (refined) Coconut Oil
  • Pinch of Salt
  • 1 Tbsp White Vinegar
  • 1/2 Tbsp Can Sugar
  • 1/2 Tsp White Miso Paste
  • 1/4 Cup Jalapeño Brine (Optional)
  • 1/4 Cup Picked Jalapeños, diced small (Optional)

EQUIPMENT

  • 1 Blender or Food Processor

Instructions

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HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

  1. Remove tofu from package, strain the water out, wrap in paper towel and press for a few seconds to drain excess water. Break apart into blender and add all the other ingredients! (Minus the diced jalapeño.)
  2. Once smooth, spoon out into jar or container (that has a lid), add jalapeños, mix then seal with lid. Place in fridge for a few hours or overnight!

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.