Jalapeño Vegan Tofu Cream Cheese
This Jalapeño Vegan Tofu Cream Cheese is so easy to make and enjoy for your entire week!
PREP TIME
10min
COOK TIME
0min
TOTAL TIME
10min
INGREDIENTS
- 1 (16 oz.) Package of firm tofu
- Juice of 1 Lemon
- 1/3 Cup Melted (refined) Coconut Oil
- Pinch of Salt
- 1 Tbsp White Vinegar
- 1/2 Tbsp Can Sugar
- 1/2 Tsp White Miso Paste
- 1/4 Cup Jalapeño Brine (Optional)
- 1/4 Cup Picked Jalapeños, diced small (Optional)
EQUIPMENT
- 1 Blender or Food Processor
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Remove tofu from package, strain the water out, wrap in paper towel and press for a few seconds to drain excess water. Break apart into blender and add all the other ingredients! (Minus the diced jalapeño.)
- Once smooth, spoon out into jar or container (that has a lid), add jalapeños, mix then seal with lid. Place in fridge for a few hours or overnight!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
