Today’s recipe is a super easy and cheap way to make the best vegan cream cheese you can make at home. This tofu cream …
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The Best Vegan Cream Cheese You Can Make at Home
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Whaþ exactly is nutritional yeast and what does it do ??
Have you tried making it without the oil?
I made this, but I skipped the spices part and added cherry jam, and omg it’s sooooo good!! Thank you for sharing this recipe it really tastes amazing.
Love this as I have a family history of Cancer so need to avoid the BLV and estrogen in dairy. Thanks for sharing
I can not get refined coconut oil where I live. What could I use instead?
this tofu press is the best and easiest one – I have three and always use this one!
Is there another type of oil I can use to substitute for coconut oil? I'm sadly allergic. :>( Would canola oil work well?
I just made this and it is wonderful! Very highly recommended.
Love it love it love it, will try
how long does the cream cheese last in the fridge?
I don't understand the whole vegan thing attempt to replace animal-based food. Why not just let it go and eat vegan in its natural forms instead of trying to "fake out your brain" and tastebuds that you're eating animal products?
Just made this, all I can say is 10/10 I will be making again it was super easy, thank you!
It would by good to add turmeric to cheese and my preference would be to make it spicy with chili flakes
You are amazing!! Thank you so much for sharing this recipe!! I'll make it this week❣
Ever since Tofutti ceo Steve kass sister in law Nancy Salzman was convicted of running executive success Programs/nxivm, I refuse to buy Tofutti.
I want to make a vegan pumpkin cheesecake so I'm thinking the spices are not a good idea.
How can I make a vegan cream cheese batch for sweet, not savory dishes?
Where can I find the recipe? Is it silken or firm tofu
This looks great. I was thinking of using tofu as cream cheese and this has inspired me to try a Japanese style version to use in sushi for California style rolls.
Haven't tried this yet but a TOFU TIP for the uninitiated —
1. Buy your tofu and freeze it overnight
2. Thaw it when you need it. I put it in a pan with warm water. It thaws fast that way.
3. This process just drained the tofu for you. Open container and ton of liquid spills out. Squeeze the tofu and a ton more comes out. You'll be shocked.
This appears to add steps vs. a strainer. However this allows you to keep tofu on hand without worrying about it spoiling… since… it's in the freezer.
Is it bad that I'm watching this because she's pretty?