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Non-Dairy Vegetable Cream Cheese 

Non-Dairy Vegetable Cream Cheese is perfect with bagels.

Yield 1 cup
Time5 minutes, plus refrigeration 




  • kitchen towel
  • food processor or blender
  • small container with lid






  • 1 c soft, medium, or silken tofu  
  • 1-2 T water or soy milk
  • 2 t sweetener: raw sugar, maple syrup, or brown rice syrup
  • 1 t salt
  • Chopped carrots, cabbage, celery to taste, & red peppers for color.









Drain the tofu, wrap in towel, and squeeze out excess moisture.

Place all ingredients in food processor and blend until smooth,

1-2 minutes. Taste and adjust: add more tofu for a thicker consistency or more water for a thinner one.

Add the chopped vegetables and mix softly to avoid crushing the


Transfer to container, cover, and - for best flavor - refrigerate

overnight. Use within 3-5 days.



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