Veggie Cream Cheese

• active time: 8 hours 15 minutes
• total time: 8 hours 15 minutes

Ingredients

1 16- oz block extra firm tofu

1/2 cup + 1 Tbsp refined coconut oil (melted)

3 Tbsp lemon juice

3 Tbsp water

1 ½ tsp sea salt

1 1.4- oz package dry veggie soup mix

Directions

Open the tofu package and use your hands to crumble it into the blender or food processor. Add the oil, lemon juice, water, and salt. Cover and blend until the oil emulsifies and the mixture is smooth and creamy. This part is key, so be patient. It can take several minutes for the mixture to go from grainy to smooth. Stop to scrape the sides as needed and use a tamper if you have one.

Pour the mixture into a large air-tight container and stir in the soup mix. Once incorporated, cover the container and place it in the fridge for 8 hours or overnight to set.

When the mixture has set, taste and adjust seasonings as you see fit. Then, spread it on bagels, toast, sandwiches, ALL. THE. THINGS. You can store leftovers in the fridge for a week or the freezer for a month.