On this page I’m sharing a recipe for vegan cream cheese with chives. This vegan cream cheese is great on a bagel, but you can also use it on a sandwich, toast or cracker. You add the chives in the last step of the recipe so if you don’t like chives, you can just skip them.
I got this recipe from the vegan cookbook 50x Vegan Zuivel (’50x vegan dairy’) from Marleen Visser. Visser didn’t only create this vegan cream cheese recipe, she also took the pictures on this page. In her cookbook she shares several recipes to make your own vegan dairy products, and after that many recipes that you can make with those plant-based dairy products.
You only need a few ingredients to make this vegan cream cheese and they’re all available at your local supermarket. Nothing strange or expensive is needed to make it. And it’s super easy to make. All you have to do is put all ingredients in a food processor and that’s it!
Recipe vegan cream cheese
Ingredients (for 200 grams):
200 grams tofu
2 tablespoons coconut oil, melted
2 tablespoons lemon juice
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
1 tablespoon water
10 grams chives, finely chopped
Put all the ingredients, except the chives, in a foodprocessor and blend until mixed. If it’s too thick you can add a bit of extra water.
Stir in the chives.
Save the vegan cream cheese in an airtight container and save in the fridge. You can keep in the fridge for 4 to 5 days.