Easy Vegan Cream Cheese

Yield: 2 cups

Ridiculously easy to make, this Vegan Cream Cheese is fabulous smeared on bagels, muffins, crackers, or celery sticks. Deliciously simple for breakfast and snacks!

Prep Time 30 minutes

Total Time 30 minutes

Ingredients

1.5 cups raw cashews
4 oz soft tofu (1/4 of the block)
1 tablespoon lemon juice
1 teaspoon white vinegar
1 teaspoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon salt

Instructions

To make this recipe, you’ll need either a high-power blender (I love my Vitamix) or a food processor.
Begin by soaking the raw cashews in hot water for at least 30-minutes to 1-hour. Don’t skip this part just because you have a high-power blender that can handle the nuts. My Vitamix can blend up raw cashews without a problem and do it often, but soaking is necessary for getting the right creamy texture for this recipe.
Once the cashews have softened, drain the water, and add the nuts to your blender or food processor.
Add all of the other ingredients and blend until nice and smooth. Because it’s such a small amount, at approximately 2-cups, you’ll likely need to stop and scrape down the sides as needed to keep in processing smoothly. If needed, add a tablespoon of your favorite plant milk to make the blades spin.
Use it immediately or chill in the refrigerator. It will firm up even more after chilling.

Notes

Your vegan cream cheese questions answered

Q: Does it taste like regular cream cheese? A: Honestly, no. Traditional cream cheese is full of oil, dairy, and fat, so it’s not possible to make it taste exactly the same with the wholesome ingredients used. However, it is absolutely a delicious nutty spread that is great on bagels, toast, and celery sticks.
Q: Can this cream cheese be used for baking and frosting? A: I haven’t tried it and am not sure. If you give it a try, I would love to hear the results.
Q: What can it be served with? Smear it on bagels or toast and serve with my Smoked Tempeh Bacon. Or, try it with this Vegan Quiche Casserole for brunch.
Q: Is this cheese gluten-free? Yes, This recipe is gluten-free, vegan, and completely plant-based.
Q: Do I have to use tofu? No. The tofu can be left out, but I do feel like it adds a lot to the texture. The rest of the tofu block can be used to make mayo, sour cream, or even chocolate mousse. If you don’t use it, add a tablespoon or 2 of plant milk.
Q: How long will it last? Store in the refrigerator for up to 7 days in an airtight container or freeze.

Nutrition Information:

Yield:

Serving Size:

4 tablespoons
Amount Per Serving: Calories: 150Total Fat: 11gTrans Fat: 0gCholesterol: 0mgSodium: 36mgCarbohydrates: 8gFiber: 1gSugar: 2gProtein: 6g

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