Tofu cream cheese with parsley

Tofu cream cheese with parsley

Prep Time: 10 mins

Serving: 1 1/2 cup

Ingredients:

• 1 block (200g) plain tofu
• 3 tbsp unsweetened vegan yogurt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 1 tbsp coconut oil
• 1 tsp vinegar
• 1/2 cup finely chopped parsley

Method:

1. Blend tofu in a high-speed blender with the yogurt, onion powder, garlic powder, salt, coconut oil and vinegar.
2. When the mixture is smooth and creamy, fold in the chopped parsley with a spoon or spatula.
3. Pour the cream cheese into an airtight container and refrigerate for at least an hour.