Spring Onion & Chive Cream Cheese

Bethany's Vegan Kitchen

Sep 3

This creamy, dairy free cream cheese is lovely on toast, bagels, or crackers. You can also stir it through mashed potato, fried mushrooms or cooked pasta. It's easy to make, a good source of protein, and low in fat

Yield; 300g of cream cheese Prep time; An hour

You'll need;

300g firm tofu
Two tablespoons of lemon juice
Two tablespoons of plant milk
One tablespoon of nutritional yeast
Two large spring onions
Two teaspoons of chives
Salt and black pepper to taste

Method;

Start by pressing the tofu to remove the excess liquid. Click Here for more information on how I press tofu using a tofu press
Dice the tofu and add it into a blender along with the lemon juice, plant milk and nutritional yeast. Blend until the mixture is completely smooth
Add the blended tofu into a mixing bowl, along with the spring onions and chives. Season to taste with salt and black pepper
Refrigerate for at least 30 minutes before using

The spring onion adds such a lovely fresh, bright flavour to this dairy free cream cheese. The lemon gives it a familiar tang, and the nutritional yeast adds a cheesy flavour. I love having this on toast for a quick an easy breakfast