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–+ servings
vegan creame cheese on bagel

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!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 0 minutes
Cashew Soak Time 10 minutes
Total Time 20 minutes
Course Spread, Topping
Cuisine American, Vegan
Servings 2 cups

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:
  1. 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!)
  2. Lemon Dill cream cheese. Add the juice of 1 lemon, 1 tbsp of lemon zest, and 1/4 cup fresh dill finely diced. 
  3. I also love to just add a dash of Italian spice, garlic and onion powder for a simple herb flavoured cream cheese. 
Fresh Herbs:
Fresh herbs can be used instead of dried. Although this can reduce the amount of time it lasts in the fridge. 
How long does vegan cream cheese last in the fridge?
Vegan cream cheese lasts up to 1 week in the fridge, or up to 4 days if the recipe includes fresh herbs. 
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 60g | Calories: 125kcal | Carbohydrates: 12.5g | Protein: 8g | Fat: 6.5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 0.5g | Vitamin A: 75IU | Vitamin C: 2.5mg | Calcium: 75mg | Iron: 1.5mg
Tried this recipe?Let us know how it was!