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Vegan Tofu Cream Cheese with Miso Paste

5 from 2 votes
Prep: 30 minutes
Cook: 5 minutes
Total: 35 minutes
Servings: 4
Author: Juri Austin
Make ultra-creamy vegan tofu cream cheese with just tofu and miso paste! A simple and delicious dairy-free alternative.
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Tofu cream cheese in a bowl.
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Equipment

  • Food processor

Ingredients
  

  • 1 block Firm Tofu
  • 2 Tbsp Miso Paste

Instructions
 

  1. Press the Tofu: Press the tofu for at least 30 minutes to remove excess water and achieve a firmer texture.
  2. Blend: Add the pressed tofu and miso paste to a food processor. Blend until smooth and creamy, ensuring there are no lumps.
  3. Serve: Serve immediately or transfer to an airtight container for later use.

Video

Notes

  • Storage: Keep an airtight container in the refrigerator for 3-4 days.
  • Use firm or extra-firm tofu (momen) for the best consistency. Silken tofu will make it too soft.
  • Taste and add more miso for a stronger umami flavor or a pinch of salt if desired.
  • Mix in garlic, lemon juice, herbs, or nutritional yeast for extra flavor.

Nutrition

Serving: 1servingCalories: 91kcalCarbohydrates: 4.3gProtein: 8.6g

This nutritional information is estimated and provided for general reference only.

Course: Appetizer
Cuisine: Japanese
Keyword: vegan tofu cream cheese

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