Simple Tofu Cream Cheese - The Veggie Table

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 refrigeration
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. Buy it: Amazon.com \| Amazon.co.uk