High-Protein, High-Fibre Cream Cheese
This simple recipe uses a clever little trick: briefly boiling the tofu changes its protein structure, making it blend smoother, taste cleaner, and set better once chilled. The result is a rich, creamy spread with a serious nutritional boost! It has around 4 times the protein and fibre of traditional cream cheese, while also being naturally lower in fat and is delicious spread on toast or a bagel!
Takes 14 minutes
Serves 10
Ingredients
- 400 g firm tofu organic, non-silken
- Juice of 1 lemon divided
- 15 g white miso paste 1 tbsp
- 2 –3g sea salt ½ tsp, adjust to taste
- Small bunch of fresh chives finely chopped
Instructions
The Structural Reset Boil
- Cut the tofu into large cubes. Bring a pot of water to the boil and add the juice of ½ a lemon. Add the tofu and boil for 10 minutes. This helps soften the protein structure and removes any “beany” aftertaste.
Drain and Prep
- Drain the tofu in a sieve and allow it to steam-dry for 2–3 minutes. You want it warm for the smoothest blend, but without excess surface water.
The Big Blend
- Place the warm tofu into a food processor or high-speed blender. Add the remaining lemon juice, white miso, and salt. Blend on high until completely smooth — it should look like whipped cream.
The Finish
- Taste and adjust the seasoning if needed. Transfer to a bowl and fold in the finely chopped chives.
Set
- Transfer to an airtight container and refrigerate for at least 2 hours. As it cools, it will thicken into a perfectly spreadable consistency.
Shelf Life
- Store in an airtight container in the fridge for up to 5 days.
