Silky Tofu Cream Cheese
Silky Tofu Cream Cheese
Ingredients
- 14 ounces firm tofu, pressed and drained
- 6 cups water
- 1 tablespoon salt
- 1 lemon, zested and juiced
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
Instructions
- 1
Cut the pressed tofu block into 2-inch cubes. In a medium saucepan, combine the water and 1 tablespoon of salt. Bring the salted water to a rolling boil over high heat.
⏱️ 5 min
- 2
Carefully add the tofu cubes to the boiling salted water. Reduce the heat slightly to maintain a gentle boil and cook the tofu for 10 minutes. This step denatures the soy proteins, ensuring a smooth texture.
⏱️ 10 min - 3
While the tofu is boiling, zest the lemon and set aside. Then, juice the lemon.
⏱️ 3 min
- 4
Using a slotted spoon, carefully remove the boiled tofu from the water and transfer it to a tall, narrow blending container or the bowl of a food processor. Discard the cooking water.
⏱️ 2 min
- 5
Add the lemon zest, lemon juice, nutritional yeast, and white miso paste to the tofu in the blending container. Blend with an immersion blender or food processor until the mixture is completely smooth and whipped, with no remaining lumps or graininess. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 5 min
- 6
Taste the tofu cream cheese and adjust seasoning if desired, adding a pinch more salt or lemon juice to taste. Transfer to an airtight container and refrigerate for at least 30 minutes to allow it to firm up slightly and for flavors to meld. Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
Silky Tofu Cream Cheese
- 14 ounces firm tofu, pressed and drained
- 6 cups water
- 1 tablespoon salt
- 1 lemon, zested and juiced
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
Instructions
- 1
Cut the pressed tofu block into 2-inch cubes. In a medium saucepan, combine the water and 1 tablespoon of salt. Bring the salted water to a rolling boil over high heat.
⏱️ 5 min - 2
Carefully add the tofu cubes to the boiling salted water. Reduce the heat slightly to maintain a gentle boil and cook the tofu for 10 minutes. This step denatures the soy proteins, ensuring a smooth texture.
⏱️ 10 min - 3
While the tofu is boiling, zest the lemon and set aside. Then, juice the lemon.
⏱️ 3 min - 4
Using a slotted spoon, carefully remove the boiled tofu from the water and transfer it to a tall, narrow blending container or the bowl of a food processor. Discard the cooking water.
⏱️ 2 min - 5
Add the lemon zest, lemon juice, nutritional yeast, and white miso paste to the tofu in the blending container. Blend with an immersion blender or food processor until the mixture is completely smooth and whipped, with no remaining lumps or graininess. This may take 2-3 minutes, scraping down the sides as needed.
⏱️ 5 min - 6
Taste the tofu cream cheese and adjust seasoning if desired, adding a pinch more salt or lemon juice to taste. Transfer to an airtight container and refrigerate for at least 30 minutes to allow it to firm up slightly and for flavors to meld. Serve chilled.