Homemade Tofu Cashew Cream Cheese Recipe

Introduction

This homemade tofu cream cheese is a delicious and dairy-free alternative that’s perfect for spreading on bagels or using in your favorite recipes. Made with simple ingredients like cashews and tofu, it’s creamy, tangy, and easy to prepare at home.

Ingredients

• 3/4 cup raw cashews
• 265g extra firm tofu, drained from package (e.g., Nasoya)
• Juice of half a small lemon
• 1 tablespoon apple cider vinegar
• 2 teaspoons white miso paste
• 1 teaspoon Kosher salt

Instructions

1. Step 1: Place the cashews in a heat-resistant bowl and cover completely with boiling water. Soak them for 15 to 30 minutes until softened. Drain and discard the soaking liquid.
2. Step 2: Add the soaked cashews, drained tofu, lemon juice, apple cider vinegar, miso paste, and salt to a blender.
3. Step 3: Blend on high until the mixture is completely smooth and creamy.
4. Step 4: Transfer the smooth mixture to an airtight container, smooth the surface, and seal. Refrigerate overnight to allow it to firm up before serving.

Tips & Variations

• For a tangier flavor, increase the apple cider vinegar slightly.
• Try adding fresh herbs like chives or dill for a flavored cream cheese variation.
• If you prefer a thicker consistency, reduce soaking time or add less lemon juice.

Storage

Store the tofu cream cheese in an airtight container in the refrigerator for up to 5 days. Re-stir before using if there is any separation. This cream cheese is best enjoyed chilled and does not require reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

Raw cashews are preferred as they soak and blend more smoothly, creating a creamier texture. Roasted cashews may alter the flavor and texture.

Is this recipe completely vegan?

Yes, this recipe uses plant-based ingredients only, making it suitable for a vegan diet.

Homemade Tofu Cashew Cream Cheese Recipe

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★★★★★

4.8 from 127 reviews

• Author: Matteo
• Total Time: 12 hours 35 minutes
• Yield: Approximately 1 cup 1x
• Diet: Vegan,Gluten Free

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Description

This homemade tofu cream cheese is a smooth, tangy, and dairy-free spread made from blended raw cashews and extra firm tofu, enhanced with lemon juice, apple cider vinegar, and white miso paste. Perfect for vegans and those seeking a creamy alternative to traditional cream cheese, it requires minimal preparation and is ready to enjoy after chilling overnight.

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Ingredients

Scale 1x2x3x

Cashew Base

• 3/4 cup raw cashews

Main Ingredients

• 265g extra firm tofu, drained from package (e.g., Nasoya)
• Juice of half a small lemon
• 1 tbsp apple cider vinegar
• 2 tsp white miso paste
• 1 tsp Kosher salt

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Instructions

1. Soak Cashews: Place the raw cashews in a heat-resistant bowl and cover completely with boiling water. Allow them to soak for 15-30 minutes to soften, which facilitates smooth blending. After soaking, discard the soaking water.
2. Blend Ingredients: Transfer the soaked cashews to a blender cup, then add the drained extra firm tofu, lemon juice, apple cider vinegar, white miso paste, and kosher salt. Blend on high speed until the mixture achieves a completely smooth and creamy consistency without any lumps.
3. Chill and Set: Pour the blended tofu cream cheese mixture into an airtight container, smooth the surface with a spatula, then seal the container tightly. Refrigerate it overnight to allow the flavors to meld and the texture to firm up, resulting in a spreadable cream cheese alternative.

Notes

• Use extra firm tofu for the best consistency; pressing out excess liquid before using can improve texture.
• Soaking cashews is crucial for smoothness; do not skip or reduce soaking time.
• The cream cheese can be stored in the fridge for up to one week.
• Adjust the salt and lemon juice to taste for desired tanginess and seasoning.
• This recipe is naturally vegan and gluten-free, making it versatile for various diets.

• Prep Time: 35 minutes
• Cook Time: 0 minutes
• Category: Spread
• Method: Blending
• Cuisine: Vegan

Keywords: tofu cream cheese, vegan cream cheese, dairy-free cream cheese, cashew cream cheese, homemade cream cheese, vegan spread