This vegan tofu cream cheese recipe is loaded with flavor from fresh garlic and herbs! Healthy, vegan, gluten free, and can be made oil free. Great for spreading on a homemade sourdough bagel, on an English muffin, or as the base of a party dip.
Add the tofu, garlic, apple cider vinegar, parsley, garlic salt, and basil to a blender. Blend for a minute until smooth (add a teaspoon of water if your blender siezes up). Pour cream cheese into a bowl and Fold in the green onions, cover, and place in the refrigerator to set for 3 to 4 hours.
Spread on bagels, sandwiches, wraps, and enjoy... Mangia
Note: if you don't have fresh parsley or basil, you can use dried. Just use 1 tablespoon of each herb instead of 1/4 cup of the fresh.To make this vegan tofu cream cheese oil free, just substitute the olive oil for 1 tablespoon of water.