Keto Vegan Cream Cheese Spread Recipe

Breakfast
Gluten Free
Lunch
Quick Easy
Sides
Snacks
Vegan
Vegetarian
4.5/5
(2673 reviews)
Keto Vegan Cream Cheese Spread
Zylo Recipes

Description

Imagine a luscious, creamy spread that elevates any meal or snack. This vegan cream cheese, crafted from tofu, offers the delightful aroma, taste, and spreadable texture of traditional cream cheese, all without any dairy. Its subtly tangy flavor profile is beautifully balanced with herbaceous notes, creating a versatile condiment that complements a wide array of dishes.

Whether you're spreading it generously on your favorite toasted bread, dolloping it onto a vibrant salad, or incorporating it into a wholesome buddha bowl, this cream cheese adds a touch of creamy indulgence. It also serves as a fantastic dip for crisp, fresh vegetable sticks, making it a healthy and satisfying snack option. The possibilities are endless!

For optimal enjoyment, ensure the cream cheese is thoroughly chilled before serving. This enhances its creamy texture and allows the flavors to fully meld. Please note that due to its delicate nature, this cream cheese is best enjoyed cold and is not recommended for baking or cooking.

This recipe is incredibly quick to prepare, requiring only a few minutes to blend all the ingredients together. Its simplicity makes it ideal for busy individuals who crave a delicious and convenient option. Consider making a large batch to have on hand throughout the week, ensuring you always have a creamy, flavorful spread ready to elevate your meals.

For those with coconut sensitivities, feel free to substitute with olive oil or avocado oil. Begin with a small amount, such as a teaspoon, and gradually increase until you achieve your desired consistency. This cream cheese also provides a wonderful base for customization.

Experiment with your preferred spices and seasonings to create unique flavor combinations. Everything-but-the-bagel seasoning adds a savory garlic dimension, while dried onion powder and extra chopped chives result in a classic chive and onion variation. You can also incorporate finely chopped vegetables to create a vibrant garden vegetable cream cheese.

Let your creativity guide you and discover your signature blend!

Preparation Time

Prep Time
1 h 10 min
Cook Time
0 min
Total Time
1 h 10 min

Nutrition Information

Per 1 tbsp serving
C
Calories
150 Kcal

C
Carbs
2 g
Fi
Fiber
1 g
Sugar
1 g

P
Protein
1 g

C
Fats
15 g
Saturated Fats 10 g
Unsaturated Fats 5 g

Cholestrol 0 mg
Sodium 100 mg
Potassium 20 mg
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Ingredients

    1.
    Tofu, raw (not silken), not cooked, extra firm, not drained
    Tofu, raw (not silken), not cooked, extra firm, not drained
    7 oz
    2.
    Coconut oil
    Coconut oil
    4 tsp
    3.
    Apple cider vinegar
    Apple cider vinegar
    0.5 tbsp
    4.
    Lemon juice
    Lemon juice
    0.5 each - juice from one lemon
    5.
    Salt
    Salt
    0.13 tsp
    6.
    Garlic
    Garlic
    0.5 tsp, chopped
    7.
    Rosemary, dried
    Rosemary, dried
    0.25 tsp
    8.
    Chives
    Chives
    1 tbsp, cut pieces

Instructions

    1.
    Drain the tofu and press it between paper towels to remove excess moisture. Crumble the tofu into pieces and add it to a food processor or high-quality blender. Add coconut oil, apple cider vinegar, lemon juice, salt, minced garlic, dried rosemary, and chopped chives.
    2.
    Use the ‘pulse’ function to blend the ingredients. Scrape down the sides with a spatula, then continue blending until a creamy, lump-free consistency is achieved. Taste and adjust as needed, adding more salt, vinegar, oil, spices, or herbs to customize the flavor and texture.
    3.
    Scrape the vegan cream cheese into a container. Cover and chill in the refrigerator for at least 1 hour. After chilling, spread on any vegan ingredients as you would with real cream cheese. Enhance flavors by adding chopped green onion, everything-but-the-bagel seasoning, or lemon pepper on top.