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Bagels spread with vegan strawberry cream cheese on a white plate surrounded by freeze-dried strawberries, all on top of a gray granite countertop

Vegan Strawberry Cream Cheese (High-Protein!)

Stephanie Wells, MS, RD, LD, ACSM-CPT
This Vegan Strawberry Cream Cheese is creamy, tangy, and high in protein thanks to a surprise ingredient - tofu!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 5
Calories 145 kcal

Ingredients
  

  • 14 oz block extra-firm tofu (drained and pressed)
  • 3 Tbsp lemon juice (about 1 large lemon)
  • ½ tsp salt iodized
  • 2.5 Tbsp pure maple syrup
  • ¼ tsp ground cinnamon
  • 1 Tbsp cashew butter unsalted
  • 1 oz freeze-dried strawberries (I found mine at Kroger)

Instructions
 

  • Add all ingredients except the freeze-dried strawberries into a food processor.
  • Blend until smooth, stopping to scrape the sides with a spatula as needed.
  • Add the freeze-dried strawberries and blend again until smooth.
  • Taste and add more lemon juice, salt, or maple syrup as desired.

Notes

  1. Don’t skip pressing the tofu - otherwise, the cream cheese will have too much moisture and won’t be as thick and creamy.
  2. Using iodized salt when cooking at home is a great way for vegans to meet their iodine needs!
  3. Idea to use freeze-dried strawberries adapted from The Vegan 8