Cashew Tofu Cream Cheese
This is the creamiest, most delicious vegan cream cheese you will ever try! It's made with all natural ingredients and is high in plant-based protein. You'll never buy store bought again!
Ingredients
- 1 brick extra firm tofu (350g)
- 1 cup soaked cashews
- 1 ½ tbsp fresh lemon juice (half a lemon, juiced)
- 1 ½ tsp salt
- ¼ cup nutritional yeast (use 1/8 cup if you like less nooch)
- 1 tsp dried spices of your choosing, optional (garlic, onion, dill, Italian spice, everything bagel spice, etc)
- ¼ cup water
Instructions
- Cover your cashews in boiling water and allow them to soak for at least 10 minutes. (If you can leave them longer, even better!)
- Drain your soaked cashews and add them to a high powered blender or food processor with the rest of the cream cheese ingredients.
- Blend until thick, smooth and creamy. Stop occasionally to scrape down the sides while blending. If you are having troubles blending, add 1 tbsp of water at a time to loosen the mixture. Be careful not to add too much as we want the cream cheese to have a thick consistency.
- Serve on a bagel, or use in any recipe that calls for cream cheese. Enjoy!
Video
Notes
Spices:
This cream cheese can be made without any dried herbs or spices if you want a plain flavour. If you are making this without herbs, I recommend adding 1 tsp of apple cider vinegar for additional flavour.
Play around with this and try out different recipes!
My top 3 favourites are:
- Herb and garlic cream cheese. Add 3 cloves of roasted or fresh garlic, and 1 tsp of Italian spice blend. (This one is for the garlic lovers!)
- Lemon Dill cream cheese. Add the juice of 1 lemon, 1 tbsp of lemon zest, and 1/4 cup fresh dill finely diced.
- I also love to just add a dash of Italian spice, garlic and onion powder for a simple herb flavoured cream cheese.
Tried this recipe?Let us know how it was!