Cheesy Tofu Spread
Smooth and creamy with a cheesy flavour and it's high in protein!
I’ve been making this spread for the better part of a year now. It started as a recipe for vegan feta and somehow evolved into a creamy, cheesy tofu spread that I’m simply obsessed with. Super simple to make and packed with protein - what else could you want?
This creamy spread is made entirely in a blender or food processor and keeps in the fridge for up to 5-7 days. I love using it for breakfast with egg bites or bagels. But also as a dip with crackers and veggies or even on top of pastas and tomato-y soups. It’s a really versatile spread that is PACKED with flavour and protein.
Why you’ll love this recipe:
Creamy, cheesy, and smooth.
Comes together in an food processor.
Packed with plant-based protein.
Top tips for making a tofu spread:
Choose a medium-firm tofu. Silken is too soft and extra-firm would require extra liquid. Medium firm tofu is the perfect consistency to make a deliciously smooth and creamy spread.
Melt and cool coconut oil. I have tested this both with room-temp (solid) and melted coconut oil. The solid coconut oil doesn’t fully blend into the tofu well and you end up with chunks of coconut oil throughout. To avoid this melt the coconut oil before incorporating into the spread.
Let set in the fridge. Because the coconut oil is melted going into the spread it creates a looser consistency. Still delicious and useable, but to get a more thicker spread let it rest in the fridge for at least 2 hours before using it, this gives the coconut oil enough time to solidify into the spread and thicken it slightly.
Reduce liquid for a thicker consistency. If you prefer a more spreadable cheese consistency, reduce the the apple cider vinegar by half.
How to make a cheesy tofu spread:
Prep Time: 10 Min | Rest Time: 2 Hrs | Total Time: 2 Hrs 10 Min
Makes: approx. 1.5 cups
Ingredients:
350 g medium-firm or firm tofu
1/3 cup coconut oil, melted
2 tbsp apple cider vinegar
4 tbsp nutritional yeast
2 tbsp white miso
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp kosher salt
Instructions:
Break tofu block into about 6 pieces and add to a food processor or blender, followed by the rest of the ingredients.
Blend until smooth and creamy - you may need to stop and scrap down the sides or stir the mixture a couple times to ensure it’s all incorporated.
Pour mixture into an air tight container and place in the fridge to set for at least 2 hours but overnight is best.
Store in the fridge for up to 7 days.