[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Vegan Cream Cheese (with 7 variations)

*Tofu Cream Cheese*

1 cup extra firm (MoriNu 1% fat) silken tofu
1.5 T fresh squeezed lemon juice
1/2 T brown rice syrup, or 1 t pure maple syrup
1.5 t low-sodium tamari
1/4 t ground nutmeg
1/2 t nutritional yeast flakes

        Wrap the tofu in a clean kitchen towel and allow to rest for 30
minutes (to draw out extra moisture).  Place all ingredients in the bowl of
a food processor and blend until completely smooth.  Refrigerate overnight
to allow flavours to blend, and thereafter store in the fridge.


*Herbed Cream Cheese*
Add:    1 clove minced garlic
        1/4 t dried dill
        1/4 t dried rosemary
        1/4 t dried thyme
        1/4 t parsley flakes

*Caraway Cream Cheese*
Add:    1 finely minced clove garlic
        1 T chopped capers
        2 t ground caraway seed

*Date & Nut Cream Cheese*
Add:    1/4 cup toasted, chopped walnuts
        1/4 cup chopped pitted dates

*Pineapple Cream Cheese*
Add:    1/4 cup well drained unsweetened pineapple

*Veggie Cream Cheese*
Add:    1 scallion, minced
        1 clove garlic, crushed
        1 small carrot, finely grated
        1/4 cup bell pepper, minced
        1/4 fresh parsley, chopped

*Herb & Tomato Cream Cheese*
Add:    3 T tomato paste
        1 t onion powder
        1/2 t garlic powder
        1/4 t dried thyme
        1/4 t paprika
        1/8 t ground dill seed
        pinch of cayenne

*Vegan Lox & Cream Cheese*
Roast a red pepper and marinate it in your favourite smoky marinade
(alternately, add a few drops of liquid smoke to your fave marinade).  Use
half of the roasted pepper atop a bagel that's been spread with the vegan
cream cheese.