The Best Vegan Cream Cheese You Can Make at Home

Modern recipe is a super effortless and low-priced way to make the most effective vegan product cheese you can make at residence. This tofu cream cheese is the perfect vegan breakfast and is exceptionally cost-effective to make!

🌱Vegan Product Cheese Recipe:
🌱Carrot Lox Recipe:

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25 thoughts on “The Best Vegan Cream Cheese You Can Make at Home

  • at 10:41 pm

    Recipe starts……at….. ~ 2:00

  • at 7:47 pm

    I am a vegetarian, but maybe this is weird because I have never used miso and I hate the taste of nutritional yeast. Yes, dairy free cream cheese is expensive for such a small container I buy Daiya brand cream cheese because that’s the only brand at my supermarket.
    I have as wondering though if it’s soft tofu that’s used in this recipe?

  • at 2:30 am

    8ozs of firm tofu has about 10 grams of fat about 40 calories.

  • at 5:55 pm

    If you add mustard, makes the best Mayo ever! Thank you…

  • at 4:46 am

    Looks like a very doable recipe for breakfast or lunch/brunch. My deli offers tofu cream cheese with shredded carrot and I believe cucumber as well as a scallion version. Both of those could easily be replicated. Thanks

  • at 12:44 pm

    I' am in Love ❣️☺️👍

    Saluti, from Cologne Germany 🇩🇪

    Ciao Alessandro 😎🤙❤️

  • at 9:12 pm

    Quick one, with making the strawberry one would you also leave out the miso and nutritional yeast and vinegar? Do you have a video for that one?

  • at 5:08 am

    Could have been better to close your shirt 👚 button.some times we watch things with kids ?looks wired☹️

  • at 8:31 am

    can you use this in a cheese cake recipe?

  • at 8:31 pm

    Thank you for making this and ways to do variations of it!!!! I'm going to look at your carrot lox next!!!!

  • at 7:42 pm

    Thank you I so needed this!

  • at 2:20 pm

    Thank you for the recipe! How do I turn this into a cream cheese I can use in a cheese cake?

  • at 11:19 am

    Anyone pls tell me what is Tang? Can I use instead lemon juice?

  • at 10:15 am

    Add a Tsp of Zantham Gum… to strat with I mean.. I haven't tried your recipe yet so not sure what the ratio would be… it turns out sooooo much like tofutti cream cheese !! 😋👌 that's my favorite in the whole world 🌎 ❤ 😍 Zantham gum is my magic ing for cheeses..

  • at 7:39 pm

    LOVE THIS VIDEO! I just made a super yummy Seedless Black Raspberry Cream cheese inspired by your video! I just used some homemade jam to flavor the basic cream cheese mixture you shared. It's SOOOO GOOD! Thanks so much for sharing this! I've never tried a recipe of yours that I didn't like! <3

  • at 10:33 am

    Leave the oil out to make it healthy

  • at 8:50 pm

    Great idea for a charcuterie board! Thanks!

  • at 2:50 am

    Ever since tofutti ceo Steve Kass's family was convicted of running the organized crime company nxivm, I refuse to buy tofutti.

  • at 12:57 pm

    if i wanted to use this cream cheese for a bakery item, should i still make it this exact way? thank you for these recipes!!! just found you, totally appreciate this 🥺

  • at 3:01 am

    Feel like this would be better with someone sharp and fresh like strawberry or raspberry

  • at 10:36 pm

    It really good. Really good..!! I added extra ACV because I needed it be sour cream for Nachos tonight.. ifthere is any left I will add a sprinkle of Zanthum Gum to make it cream Cheese. !!) Love it. Thanks for sharing w us. !!)P ✌🥰✌

  • at 9:20 pm

    She's good looking

  • at 1:11 pm

    I made this…can I freeze it?
    Goodbye Tofutti…This stuff is OFF THE CHARTS foodgasm worthy! Thank you sooooooooo much!!!! 😀

  • at 9:53 pm

    Is it bad that I'm watching this because she's pretty?

  • at 8:26 pm

    Haven't tried this yet but a TOFU TIP for the uninitiated —

    1. Buy your tofu and freeze it overnight
    2. Thaw it when you need it. I put it in a pan with warm water. It thaws fast that way.
    3. This process just drained the tofu for you. Open container and ton of liquid spills out. Squeeze the tofu and a ton more comes out. You'll be shocked.

    This appears to add steps vs. a strainer. However this allows you to keep tofu on hand without worrying about it spoiling… since… it's in the freezer.

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