Step 1

If using extra-firm tofu, you shouldn't need to press the water out of it. Simply drain, break into chunks, and add to a food processor.

Step 2

Add the apple cider vinegar, lemon juice, nutritional yeast, miso paste, dill, and a pinch of salt. Blend for a minute or two, stopping to scrape down the sides as you go.

Step 3

If the mix is looking too thick or crumbly after a couple of minutes, add a little water or plant-based milk and blend again until smooth. I'd start with a few tablespoons of extra liquid and work up from there as necessary.

Step 4

Once you have a smooth consistency, mix in chopped chives (optional) and adjust the seasoning to taste. I'll sometimes add a little extra salt and/or lemon juice.

Step 5

Enjoy the tofu cream cheese on oatcakes, as a dip, or in savoury dishes such as sandwiches or pasta sauce (see notes).