Chive Cream Cheese (vegan & gluten-free)
I’m not sure about you, but when I was younger, and not yet eating plant-based, I was a sucker for cheese.
A cheese enthusiast, if you will.
I’ve been vegan for almost three years now, and I will always say how it’s simply one of the best decisions I've ever made, and something that just works well for me. I’m not somebody to force my opinion down your throat - and if you ask, i’ll simply say that I feel great, and that it works for me. I know we’re all different, and we all have different taste preferences, so I don’t think it’s my place to force my lifestyle upon somebody else. I think just offering someone else who is curious some advice, and showing they what I eat, is much more effective to influence their health choices than attacking their lifestyle.
And though I love what I eat and don’t ever feel deprived of anything, there are some days where I just miss a simple bagel with cream cheese - which is where I got the idea (ding!) for this killer spread. Chive cream cheese was always my absolute favorite, and so the wheels in my brain started turning and I thought, why not tofu? The texture would be perfect, and I can add any flavor I please.
And voila, a star was born.
Vegan Chive Cream Cheese
1 block extra firm tofu
2 Tbsp apple cider vinegar
1/4 cup nutritional yeast
1 1/2 tsp salt
1/2 cup plant milk
1/3 cup chopped chives
In a blender, mix together all of the ingredients, except for the chives. Once your cheese mixture is blended, pour it into a Tupperware container, and fold in your chives. Cover the mixture with a lid, and put into the fridge to firm up over-night. Allowing it to sit in the fridge lets the flavors absorb, as well as create the creamy and firm texture of a classic cream cheese.