This is a very simple recipe for vegan cream cheese made from everyday ingredients. I prefer a slightly more complicated but much tastier tofu-cashew cream cheese.
Yield: 1 cup
Time: 5 minutes, plus chilling time
Tools
- kitchen towel
- food processor or blender
- small container with lid
Ingredients
- 1 c soft, medium, or silken tofu
- ¼ c cashews
- 1-2 T water or soy milk
- 2 t sweetener: raw sugar, maple syrup, or brown rice syrup
- 1 t salt
- ½ t pepper
Directions
Drain the tofu, wrap in towel, and squeeze out excess moisture.
Place all ingredients in food processor and blend until smooth, 1-2 minutes. Taste and adjust:
- add more tofu for thicker consistency / more water for thinner
- add more sugar or syrup for sweeter flavor / a dash more lemon if it’s too sweet
Transfer to container, cover, and – for best flavor – refrigerate overnight. Use within 4-7 days.
Notes
Flavored vegan cream cheese: Jazz up this simple recipe with garlic, green onions, herbs, dried fruit, or sun-dried tomatoes.
Adapted from How it all vegan! by Tanya Barnard and Sarah Kramer.
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