This recipe for 3 Ingredient Tofu Cream Cheese was inspired by an excellent post from Gena Hamshaw: 5 Ingredient Tofu Cream Cheese, 4 ways. Do yourself a favour and follow that link. Make that cream cheese. Put it on toast, and be happy! I regularly make a batch during my weekly meal prep session and I love having it on hand.
That said, as soon as I started playing with that recipe, I wanted a sweet version. I craved a tofu cream cheese that I could slather onto sourdough and top with berries for a sweet, cheese-cakey breakfast. That, my friends, is what we have here.
For this recipe you can use firm, medium firm, or possibly even extra firm tofu depending on what brands are available to you. Don’t use silken tofu! One Montreal brand that I like a lot is Horium. Their Organic, Firm Tofu is my go-to tofu choice for most things. If you have access, pick it up! (I have no affiliation with them, I just like their tofu.)
On with the recipe!
3 Ingredient Tofu Cream Cheese
INGREDIENTS
- 1 450 gram package of firm tofu (I like Horium)
- 3 Tbsp lemon juice
- 4 Tbsp maple syrup or agave syrup (maybe more, to taste)
METHOD
- Lightly press the tofu with a clean kitchen towel to remove some of the moisture.
- Process all ingredients in a food processor or blender until smooth. At least 2 minutes. Taste, adjust lemon and sweetener if desired.
- Store in an airtight container in the fridge for up to 5 days.
Enjoy on toast with fresh or frozen berries for a lovely breakfast. Sprinkle with nuts or seeds for added texture. Leave me a comment if you try it out!
I’m going to wrap up this post with a little aside because some of you might be asking:
Why should I bother making tofu cream cheese, I like the “REAL” stuff!
Well friend, there are a few things to consider…
- Tofu cream cheese doesn’t involve forcibly impregnating cows and then stealing away their young to be slaughtered as veal or enslaved as dairy cows, while we steal the milk that’s intended for those babies! Sometimes it’s helpful to remember that ALL mammals make milk for their young. Cows aren’t milk-making machines that just magically produce milk. Milk production is part of the female reproductive process, a process that humans have exploited ruthlessly for profit.
- Dairy production pollutes waterways, adds to greenhouse gas emissions, and destroys local ecosystems. By cutting back on/removing dairy from our diets, we can help get the planet back on track.
- Did you know that an estimated 65% of the adult human population is actually allergic to dairy? Clearing dairy out of your diet might actually help you to clear up problems you didn’t even know were dairy related.
- Dairy cream cheese is high in fat and low in protein, tofu cream cheese is the opposite.
- Finally, dairy could be impairing your performance. Check out this report on Cow’s Milk, Health, and Athletic Performance.
Looking for more dairy alternatives? Check out these recipes:
[…] slightly more involved version of this breakfast involves making your own Tofu Cream Cheese. I highly recommend it if you don’t mind getting out the food […]