Tofu cream cheese with parsley

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Tofu cream cheese with parsley


Tofu cream cheese with parsley

Prep Time: 10 mins

Serving: 1 1/2 cup


  • 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


  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.