September 26th, 2007

vegan cream cheese.

Does anybody out there know how to make cream cheese that is actually the consistency of real cream cheese or tofutti even?

i have made a few different recipes and it always comes out to a spread that is the consistency of hummus. don't get me wrong... it tastes good, but it is not the same. call me greedy, but i want a tofutti knock off! i have looked in the memories, the tags, etc and have only found people asking the same thing with replies that end up being a discussion about how expensive tofutti is. boo! hiss!

so yes, any recipes or ideas or anything dealing with how to get a result of a thick vegan cream cheese will be greatly appreciated. <3 Thanks!