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Vegan Tofu Cream Cheese
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|1 Block Firm or Extra Firm Tofu, pressed|
|3 Tbsp White Wine Vinegar|
|3 Tbsp Unsweetened Almond Milk|
|1 1/2 Tbsp Nutritional Yeast|
|1 Tbsp Garlic Powder|
|1 Tbsp Onion Powder|
|Juice of 1/2 a Lemon|
|1/2 Tsp Salt|
- Remove the tofu from the container and press for 10-15 minutes between paper towels or a hand towel to remove the moisture.
- Add the tofu, white wine vinegar, almond milk, nutritional yeast, garlic powder, onion powder, lemon juice, and salt to the bowl of a food processor (or use a blender).
- Blend until smooth, about 2-3 minutes. Scrape down the side ½ way through to make sure all ingredients are fully incorporated.
- Enjoy immediately or store in an airtight container in the fridge.
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