Tofu Scallion Cream Cheese: A Creamy Vegan Delight for Your Breakfast Spread

Ever wondered if there’s a dairy-free alternative to cream cheese that doesn’t compromise on taste or texture? The search for that perfect spread that offers both creaminess and flavor can be challenging for those avoiding animal products.

Enter tofu scallion cream cheese, a game-changing plant-based spread that’s revolutionizing breakfast tables everywhere. This velvety, herb-infused creation delivers all the tangy goodness of traditional cream cheese without any dairy. Perfect for spreading on bagels, crackers, or using as a dip, this recipe will convince even the most dedicated dairy lovers.

Ingredients List

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• 14 oz (400g) firm tofu, drained and pressed
• 3 tablespoons nutritional yeast (for cheesy flavor)
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon apple cider vinegar
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon salt (or to taste)
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4-5 scallions (green onions), finely chopped
• 1 tablespoon fresh dill, chopped (optional)

Substitution options: For a tangier flavor, replace apple cider vinegar with white vinegar. If you’re avoiding oil, substitute with 2 tablespoons of unsweetened plant yogurt. Extra-firm silken tofu can replace firm tofu for an even creamier texture.

Timing

Preparation Time: 15 minutes (plus 30 minutes for pressing tofu)

Processing Time: 5 minutes

Chilling Time: 2 hours (recommended for best flavor development)

Total Time: 2 hours 50 minutes (but active time is only 20 minutes, making this 70% less labor-intensive than traditional homemade cream cheese)

Step-by-Step Instructions

Step 1: Prepare the Tofu

Drain the tofu and wrap it in clean kitchen towels or paper towels. Place something heavy on top (like a cutting board with canned goods) and let it press for 30 minutes. This crucial step removes excess moisture, ensuring your tofu scallion cream cheese achieves that perfect spreadable consistency without being watery.

Step 2: Process the Base

Break the pressed tofu into chunks and place in a food processor. Add nutritional yeast, lemon juice, apple cider vinegar, oil, salt, garlic powder, and onion powder. Process until completely smooth, stopping occasionally to scrape down the sides. This should take about 3-5 minutes to achieve that silky cream cheese texture.

Step 3: Add the Scallions

Transfer the creamy mixture to a bowl. Finely chop the scallions, focusing primarily on the green parts for vibrant color and milder flavor. Fold the scallions and optional dill into the tofu mixture, distributing evenly. The herbs should be visible throughout for both aesthetic appeal and flavor bursts in every bite.

Step 4: Flavor Development

Cover the bowl and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flavors to meld and develop, significantly improving the taste profile. The tanginess will increase slightly, and the herb flavors will infuse throughout the spread.

Step 5: Adjust Seasonings

After chilling, taste your tofu scallion cream cheese and adjust seasonings if needed. You might want to add more salt, a splash of lemon juice for extra tanginess, or even a pinch of white pepper for complexity. Remember that flavors will continue to develop over time.

Nutritional Information

This recipe yields approximately 2 cups of cream cheese (8 servings of ¼ cup each):

Per serving (¼ cup):

• Calories: 90
• Protein: 7g
• Fat: 5g (primarily healthy unsaturated fats)
• Carbohydrates: 3g
• Fiber: 1g
• Sodium: 295mg
• Calcium: 120mg (12% of daily recommended intake)
• Iron: 1.8mg (10% of daily recommended intake)

Compared to traditional cream cheese, this tofu version contains 60% less fat, zero cholesterol, and provides beneficial plant protein. It also offers essential nutrients like calcium and iron that support bone health and oxygen transport.

Healthier Alternatives for the Recipe

For an even healthier version, consider these modifications:

• Oil-free option: Omit the oil completely and add 1-2 tablespoons of unsweetened plant milk to maintain creaminess.
• Lower sodium: Reduce salt to ½ teaspoon and add ¼ teaspoon of miso paste for umami flavor without excess sodium.
• Protein boost: Add 1 tablespoon of hemp seeds before processing for additional protein and omega-3 fatty acids.
• Probiotic version: Stir in 1 tablespoon of live-culture vegan yogurt to introduce beneficial bacteria, similar to cultured dairy products.
• Veggie-packed: Incorporate 2 tablespoons of finely grated carrots or red bell pepper for added nutrients and natural sweetness.

Serving Suggestions

Your homemade tofu scallion cream cheese shines in numerous culinary applications:

• Classic bagel spread: Nothing beats a freshly toasted bagel with a generous layer of this herbed spread.
• Crudité platter centerpiece: Serve with colorful raw vegetables for a protein-rich dip option.
• Stuffed mushrooms: Fill mushroom caps with the cream cheese, sprinkle with breadcrumbs, and bake until golden.
• Creamy pasta sauce base: Thin with plant milk and toss with hot pasta for an instant creamy sauce.
• Sandwich upgrade: Use instead of mayonnaise for a flavor-packed, protein-boosting spread.
• Twice-baked potatoes: Mix with the scooped potato flesh before returning to skins and baking again.
• Savory breakfast toast: Spread on whole-grain toast and top with sliced tomatoes and microgreens.

Common Mistakes to Avoid

1. Skipping the tofu pressing step: This results in watery cream cheese that won’t hold its shape or spread properly. Always take time to press thoroughly.
2. Under-processing the mixture: Stopping too soon leaves you with a grainy texture instead of the smooth, creamy consistency you’re aiming for. Be patient with the food processor.
3. Adding scallions too early: Blending scallions in the food processor will turn your cream cheese green and bitter. Always fold them in by hand after processing.
4. Using the wrong tofu: Silken or soft tofu will create a dip-like consistency rather than a spreadable cream cheese. Stick with firm or extra-firm varieties.
5. Serving immediately after making: The flavors need time to develop. Skipping the refrigeration period results in a bland product that doesn’t deliver the full flavor potential.

Storing Tips for the Recipe

Your homemade tofu cream cheese deserves proper storage to maintain its quality:

• Refrigeration: Store in an airtight container in the refrigerator for up to 7 days. The flavor actually improves over the first 2-3 days.
• Freezing: While texture may change slightly, you can freeze portions in ice cube trays, then transfer to freezer bags for up to 3 months. Thaw overnight in the refrigerator.
• Separation: If you notice liquid separation after storage, simply stir before using rather than draining off the liquid, which contains flavor.
• Flavor refreshing: After several days, you can revitalize the spread by stirring in a few drops of fresh lemon juice and additional chopped herbs.
• Portion control: Consider dividing into smaller containers if you won’t use it all within a week – one for immediate use and others for later.

Conclusion

This tofu scallion cream cheese recipe proves that plant-based alternatives can be just as satisfying as their dairy counterparts – perhaps even more so with their customizable flavors and health benefits. The creamy texture combined with the fresh, aromatic scallions creates a spread that’s perfect for everyday use or special occasions.

Have you tried making this vegan cream cheese alternative? Share your experience in the comments below! And if you enjoyed this recipe, don’t forget to check out our other plant-based dairy alternatives that make transitioning to more plant-forward eating both delicious and easy. Your bagels will never be the same again!