Scallion Tofu Cream Cheese

A block of tofu plus four things you probably already have turns into a thick, tangy spread in about ten minutes, and a handful of scallions folded through at the end turns it into the deli version. It is nut-free, it firms up in the fridge, and it takes on whatever else you blend into it. The one ingredient worth not substituting is the oil: refined coconut oil adds richness and helps it set without tasting of coconut.

Ingredients

• 1 block (14.5 oz / 411 g) firm tofu
• 2 tbsp lemon juice or apple cider vinegar
• ¼ cup refined coconut oil, melted
• 1 tsp nutritional yeast
• 1 tsp salt
• ½ cup chopped scallions, green and white parts

Instructions

1. Drain the tofu and pat the block dry with a clean towel. Let it sit on the counter for about 30 minutes first if you have the time — it blends much more smoothly at room temperature.

2. Break the tofu into chunks and put it in a food processor with the lemon juice, melted coconut oil, nutritional yeast and salt.

3. Blend until smooth and creamy, scraping down the sides once or twice. A blender works too; you will just scrape down more often.

4. Add the chopped scallions and pulse two or three times, or fold them in with a spatula — either way you want them in pieces, not puréed. Blend them in fully instead if you would rather have a smooth, evenly green spread.

5. Refrigerate for 30 minutes to firm up, or serve it straight away if you don’t mind it looser. The scallion flavour is stronger after an hour in the fridge.

Keeps covered in the fridge for up to a week.

Notes

Flavourings: swap the scallions for 4 tbsp chopped chives and 1 tsp onion powder, or fold in about ½ cup crumbled cooked vegan bacon alongside them. For something sweet, leave the scallions out and blend in 1 cup chopped strawberries with ¼ cup powdered sugar.

Serve with: high-protein bagels, spread on crackers, or thinned with a spoonful of vegan yogurt for a dip.

Nutrition per serving (1/8 of the batch): 102 calories, 5 g protein, 9 g fat, 2 g carbs.