Easy peasy Nut Free Vegan Cream Cheese is creamy, thick and delicious to the taste buds! It’s made with healthy ingredients and works great as a spread on toast or bagels or in sandwiches.
Course Dip
Cuisine American
Keyword how to make vegan cream cheese, vegan cream cheese, vegan cream cheese dip, vegan cream cheese recipe, vegan cream cheese tofu
1/4cupsunflower seeds(raw with no shell and unsalted)
1/2of 15 oz extra firm tofu( not silken)
3tbsplemon juice
1tspapple cider vinegar
2tbspdairy free milk
1/4tsponion powder
1tsppowdered white sugar
1/2tspsalt
Instructions
Soak sunflower seeds in hot boiling water for 5 minutes. Darin it and keep it aside.
In the food processor/blender combine drained sunflower seeds, tofu, lemon juice, apple cider vinegar and dairy free milk. Blend it smooth until creamy. Stop at intervals if required to scrape from the bottom.
Spoon it out into a glass mixing bowl and stir in onion powder, sugar and salt. (Do not steel mixing bowl as lemon juice might react to it and the taste of this spread might change).
Cover and refrigerate it for at least 3 hours.
Take it out and spread it over your bagels/toast/sandwiches and enjoy.
Notes
Preferably unsweetened tetra pack coconut milk tastes best in this recipe. However, unsweetened almond milk/oat milk/hemp milk can also be used.
The tofu here does not need to be pressed but drain the excess water from the package.
This recipe tastes best the next day. The longer they stay in the refrigerator the better this cream cheese tastes. Therefore, let it rest a minimum of 3 hours before spreading it over your toast/bagel/sandwiches.
Refrigerate the leftovers in an air tight glass container about 2 weeks.
This recipe makes about 1 ¾ cups.
I have provided step wise images in the post above for your reference.