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Export 6 ingredients for grocery delivery
Step 1
To make the oat cream, combine oats and water in a blender. Blend on high for 30 seconds with a high-speed blender or 1 minute with a standard blender. Don't worry about it becoming "slimy" because we actually want that for this recipe. Strain the milk with a nut milk bag (save the oat pulp for another use, like cookies). You should have about 1/3 cup of thick oat milk.
Step 2
Next, gently squeeze the tofu over the sink to remove some of the water. Place in a blender with the oat milk, and blend until smooth. Add the lemon juice, lactic acid or vinegar, ½ tsp salt, and garlic powder, if using. Blend again.
Step 3
Taste and adjust the flavors as desired (I usually add another ⅛ tsp salt unless I plan to sweeten the cream cheese). It should taste very salty and tangy at this stage because the flavors will mellow. Add the agar powder, and blend again for a few seconds to incorporate.
Step 4
Transfer the mixture to a small saucepan. Over medium-low heat, whisking frequently, slowly bring to a simmer. When bubbles start to rise to the surface, reduce heat to low so it doesn't scald. Whisking constantly, cook for 2 more minutes. This activates the agar.
Step 5
Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming.
Step 6
Refrigerate tofu cream cheese for at least 1 hour, preferably longer. It tastes best the next day after the flavors have had time to mellow.
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