this post was submitted on 26 Jul 2025
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Hmm… the vegan ‘cream cheese’ is made but because of some shortcomings and substitutions on my end it’s not very good.
It’s edible but a little grainy, beany tasting and too salty. And there’s way too much of it.
Next time I’ll make sure there’s enough vinegar in there for the taste and to provide enough liquid to blend smoother, crumble and rinse the pressed tofu to remove that beany taste (I intended to but forgot), either not sub Nuttelex in or reduce the salt, and get something more powerful than my little stick blender.
It was also in there a couple of days before being used so the finished product won’t last as long.
I guess I’ll just find out if I can tolerate it and then improve.
Rainbow plant life also has some good recipes for vegan cheese/creamy sauces. This is a nut free and tofu free one https://rainbowplantlife.com/nut-free-vegan-cheese-sauce/#recipe. The one I like is a cashew queso but I appreciate that cashews can be expensive.
If you can tolerate nutritional yeast it helps give things that cheese umami flavour. Might be some ideas here anyway
Ah sorry there is so much in there that I can’t eat 😢
Ah sorry 😞 hope the tofu experiment works out.