Comments on: Tofu Cream Cheese (Vegan Recipe)

By: EdgyVeg

EdgyVeg — Wed, 02 Nov 2022 18:21:09 +0000

In reply to Stephanie Green. awh! Thank you so much! Remember to tag me so I can see your beautiful work!

By: Stephanie Green

Stephanie Green — Sat, 22 Oct 2022 23:23:05 +0000

Edgy Veg is always on point!!! Another fantastic recipe

By: LP

LP — Sun, 25 Sep 2022 17:58:41 +0000

This recipe is definitely a “keeper” and a “return to”!
I am wondering if anyone has attempted to use this in jalapeno (or other small pepper) poppers?
Dunno if it will withstand high roasting heat of 425 to 450.
Thank you!

By: Zen Strain

Zen Strain — Sun, 03 Apr 2022 23:37:48 +0000

This cream cheese recipe is very tasty. I used it to make buffalo chick’n dip and it turned out much better than the times I’ve used store bought vegan cream cheese. Definitely making this my go to vegan cream cheese.

By: Dee

Dee — Thu, 10 Mar 2022 11:50:15 +0000

In reply to Dash. Great recipe!

By: LP

LP — Thu, 10 Feb 2022 18:09:16 +0000

This is our GO TO vegan cream cheese… the BEST tasting we’ve found!
Thank you for posting these recipes to live for!

By: EdgyVeg

EdgyVeg — Tue, 04 Jan 2022 16:22:16 +0000

In reply to Tara. I haven't tried that. It may result in a different texture

By: Tara

Tara — Mon, 03 Jan 2022 18:41:34 +0000

Can I use silken tofu

By: EdgyVeg

EdgyVeg — Thu, 02 Sep 2021 17:34:08 +0000

In reply to Katie. Add more coconut oil!

By: K

Wed, 01 Sep 2021 15:06:36 +0000

In reply to Dash. I haven't made this recipe yet, but I wanted to throw out some ideas anyway. Citric acid is a common preservative, not sure if that or something similar could extend the shelf life of the cream cheese. In my experience, when I make soymilk fresh, or cut up tofu to be used over a few days, both expire quickly. I'd be interested in looking at products like Tofutti and seeing what combination of ingredients they use to preserve the product for longer. Maybe canning or freezing part of this recipe to then be eaten later could work.

By: EdgyVeg

EdgyVeg — Tue, 03 Aug 2021 15:03:15 +0000

In reply to Yasmin. I've only tried with white miso

By: Yasmin

Yasmin — Sat, 31 Jul 2021 18:44:52 +0000

In reply to EdgyVeg. I only have red miso at home, would that ruin it?

By: Katie

Katie — Wed, 28 Jul 2021 14:29:43 +0000

In reply to EdgyVeg. What can I put in the cream cheese to thicken it? I froze what I didn’t use and now it’s a bit watery.

By: EdgyVeg

EdgyVeg — Wed, 14 Jul 2021 14:40:00 +0000

In reply to Dash. You can freeze it and thaw in the fridge overnight before using :)

By: Dash

Dash — Tue, 13 Jul 2021 05:41:32 +0000

Hey there, thanks for sharing this awesome recipe! I made it with a couple of changes – using roasted garlic instead of the garlic powder. Sometimes, the cream cheese develops bubbles overnight, and goes bad pretty quick. Any suggestions on how to avoid the bubbles formation in the cream cheese, and whether at all the shelf life can be extended naturally in any way? I like to make a big batch for my family… thanks so much