Ingredients
By the Full Helping
400g block extra firm tofu gently pressed to remove moisture
1.5 tea-spoons plum vinegar, substitute lemon juice +
Half tea-spoon of salt
1 table-spoon lemon juice
1 to 2 table-spoons nutritional yeast to taste
Half tea-spoon fine salt
Optional
Quarter cup finely chopped fresh dill
Half cup chopped scallion tops
2/3 cup sun-dried tomatoes not oil packed, hydrated in warm water and drained if necessary, chopped
Directions
Blend all of the base ingredients in a food processor fitted with the S blade or a high speed blender till smooth (at least 2 minutes in a food processor).
Taste; adjust lemon and salt as desired. Pulse or fold in your mix-ins of choice. Cream cheese will keep in an airtight container in the fridge for up to 5 days.
