This herb-filled vegan cream cheese goes great on my homemade gluten-free bread and doesn't have any nuts in it. This recipe is easy to make and doesn't taste like it doesn't have cheese.
– 1 package extra firm tofu 14-16 ounces, either is fine– 1-2 tbsp lemon juice start with 1– 2 tbsp apple cider vinegar– 1 tbsp nutritional yeast– 3 tbsp fresh chopped chives plus more for serving– 2 cloves garlic– 1 tsp onion powder– 1 tsp garlic powder– 1 tsp salt or more to taste– 3 tbsp melted coconut oil refined, not virgin– ¼ tsp dried dill– ¼ tsp pepper
Take the tofu out of the box and wrap it in a dish towel. Lightly pat it to get rid of any extra water. Cut into cubes and put them in a food processor with the rest of the ingredients.
As needed, scrape down the sides of the bowl as you work to make it smooth. Check the spices and make any changes you want. You can add any other herbs you like, like fresh basil, thyme, parsley, or cilantro.
I usually add a little more salt and chives. You can serve it right away, but for the best results, put it in the fridge for about an hour to set.