Simple Tofu Cream Cheese

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. Tofu cream cheese
Yield 1 cup
Time 5 minutes, plus refrigeration
  • kitchen towel
  • food processor or blender
  • small container with lid
  • 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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Tofu cream cheese