Whipped Dill + Caper Cream Cheese
If you know me, you know that my dad is a die hard yankee from New York. One of the most important lessons he ever taught me was how much cream cheese is supposed to be on a bagel. The NY schmear is one technique that rises above the rest. The motto goes like this, when you think you have enough cream cheese on your bagel, just add more!
It was Steve’s birthday recently and I wanted to make homemade bagels for him because he absolutely loves my homemade bagels. I was about to send him off to the store for some cream cheese when decided to make up my own. I wanted a light and fluffy cream cheese so I decided to make a whipped version. Let me tell you, this is pure bliss. If you are looking for a dairy free version of cream cheese that doesn’t compromise on taste and texture, then you came to the right place. Keep this cream cheese in the fridge for 5-7 days and enjoy it on your favorite sandwiches, bagels, or even as a dip for fruits and veggies!
I used olive oil to help give it a more whipped consistency, but if you want a more firm cream cheese, use refined coconut oil. This way, no matter what your preferences are, you will find the perfect cream cheese to match. I prefer the whipped version because you can get the perfect schmear straight out the fridge all without smashing your bagel!
This recipe is:
simple and easy
dairy free
gluten free
Cholesterol free
perfect for any bagel
Do yourself a favor and go support your local bakery, buy some fresh bagels and enjoy it with this amazingly delicious whipped cream cheese. You’ll thank me later.❤️
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Makes about 16oz of cream cheese:
The Goods:
1 block firm tofu, drained and pressed
1/4 cup olive oil (or use melted refined coconut oil** for a harder cream cheese consistency)
1 1/2 tsp salt
2 tsp capers + juice
2 lemons, juiced
1 tsp apple cider vinegar
1/2 cup minced dill
The Method:
Grab a high powered blender and add everything into the blender except the minced dill. Blend on high for 1-2 minutes until you have a smooth consistency. (Don’t forget to press the tofu first!)
Now toss in the minced dill and pulse about 4-6 times until all the dill is incorporated throughout the cream cheese. Taste for salt and flavor.
Pop in the fridge for 4+ hours or overnight for best results.
Bai’s tip: If you use olive oil in the cream cheese, it will be a softer almost whipped cream cheese. If you use melted refined coconut oil, the cream cheese will be more firm, but you can let it soften for 3-5 minutes before using to get a good spread.
Enjoy within 5-7 days refrigerated with a closed lid.
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