Homemade Tofu Cream Cheese

Name: Homemade Tofu Cream Cheese
Prep time: 4 min
Total time: 4 min
Ingredients: 3/4 cup raw cashews; 265g extra firm tofu, drained from package (I used the brand 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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Prep Time: 4 hours, 30 minutes

Total: 4 hours, 30 minutes

Servings: 8

Author : Catherine Perez

tofu cream cheese

Ingredients

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3/4 cup raw cashews265 grams extra firm tofu, drained from package (I used the brand Nasoya)Juice of half a small lemon1 tbsp apple cider vinegar2 tsp white miso paste1 tsp Kosher salt

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Instructions

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Step 1

Place the cashews in a heat resistant bowl and cover completely with boiling water. Allow to soak for 15-30 minutes to soften them. Discard the liquid and add the cashews to a blender cup.

Step 2

Add the remaining ingredients to the blender and blend on high until the mixture is completely smooth.

Step 3

Pour the mixture into an airtight container and smooth it out before sealing. Place in the fridge to firm up overnight before enjoying.