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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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
