Deli-Style Vegan Cream Cheese

By jeenikeen

Ingredients

• 1 240g package firm silken tofu (from the refrigerated section)
• 1 tbsp white wine vinegar
• 1 tbsp ume plum vinegar *
• 1 tsp fine sea salt
• 1/2 tsp garlic granules or garlic powder
• 2 tbsp minced white onion
• 2 tbsp minced or grated carrot
• 2 tbsp seeded and minced red bell pepper
• 2 tbsp seeded and minced cucumber
• Substitute for ume plum vinegar: 3/4 cup white rice vinegar plus 1/4 cup sugar plus 2 teaspoons salt.

Details

Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from cupcakesandkale.ca

Preparation

Step 1

Open and drain the tofu from it's water. Wrap gently in paper towels and lightly press out some of the liquid by hand.
Combine tofu, vinegars, salt and garlic in a high speed blender or food processor and blend until completely smooth, stopping periodically to scrape down the sides. If more liquid is needed, taste the mixture - if you're happy with it's "tang" add a bit of water, if you'd like a little more bite, add a splash more of white wine vinegar.
Once smooth and whipped, empty contents into a bowl and fold in the vegetables.
Use as a spread or a dip. Store leftovers in a tightly sealed container in the fridge for up to one week.

NOTES

For plain cream cheese, omit the vegetables.

For herb & garlic cream cheese, omit the vegetables and add in ½ teaspoon each of dried oregano, thyme and basil, and an additional ¼ tsp dried garlic granules.