I may not be the world’s biggest cheese fan, but when it comes to cream cheese, well that’s another story. I associate cream cheese with bagels and although it is not something I often have, it makes them even more delicious when I do. How do you like to enjoy your cream cheese?
There are quite a few spreadable cheeses on the supermarket shelves at the moment – it really is an exciting time for plant-based foods. I have tried a few of them and none of them have knocked my socks off and they often have a long list of ingredients or aren’t quite as creamy as I’d like. So, why not make my own? I set myself the challenge and I think I can say that I have triumphed.
There’s something really comforting about re-creating something in the kitchen that has been a part of your life for a long time and I can’t believe how long it has taken me to make a cream cheese dip – seeing as it could not be simpler. With only 5 ingredients and 5 minutes, this dip is quick to whip up and seriously impresses.
Now, it isn’t quite as creamy rich and cheese as I remember the leading brands to be, but I prefer it that way as I find it less overpowering. Let’s be honest, cream cheese is supposed to be creamy and fairly neutral and that’s what makes it shine. That way, it can be enjoyed with savoury toppings like faux smoked ‘salmon’ or sweet toppings like juicy strawberries and syrup. Don’t be put off by the nutritional yeast in the mixture, this definitely isn’t too ‘savoury’ in taste.
What I also love about this Tofu Cream Cheese is its’ versatility. The list of variations is endless, just add in your favourite fresh herbs and spices, or go all out and stir through some sundried tomatoes and olives… here I have included a recipe for a new favourite of mine: Artichoke and Chilli Cheese Dip. I stir some chopped artichoke hearts (from a jar of antipasti artichokes) with some chilli flakes. The artichoke adds a lot of flavour and a great texture contrast.
Here, I’ve served my original cream cheese smeared onto sourdough toast with a thin layer of Dijon mustard, topped with greens, avocado, tomatoes, chilli flakes and black pepper. Dip it, spread it, spoon it… however you choose to enjoy this Tofu Cream Cheese, I hope you’ll love it as much as I do. This will be a regular in my house from now on.
Tofu Cream Cheese
A cheese-free cream cheese dip that’s perfect spread on toast or served as a dip for crackers and crudites.
- 1 block extra-firm tofu (280g)
- ½ tbsp apple cider vinegar
- 1 tbsp lemon juice
- ½ tsp salt
- 2 tbsp nutritional yeast
- 2 tbsp artichoke hearts in oil, drained and chopped
- ½ tsp chilli flakes
Artichoke and Chilli Cheese Dip:
- Pat the tofu dry with some kitchen roll and squeeze slightly to remove any excess liquid.
- Place all the ingredients for the Tofu Cream Cheese in a food processor and blend for about 2 minutes or until smooth and creamy, scraping down the sides as necessary and adding more salt as required. Alternatively, use a handheld blender and whizz until smooth.
- If making the Artichoke and Chilli Cheese Dip, add the chopped artichokes and chilli flakes to the dip and mix in with a spoon.
- Enjoy both dips straight away or store in an airtight container in the fridge for up to 5 days.
I look forward to hearing what you think of this recipe, so please leave your comments below. If you make my Tofu Cream Cheese or the Artichoke and Chilli Cheese Dip or perhaps your own creation, please tag me so I can see them – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy.
With cream cheesy love x