tofu cream cheese

Authentic tasting homemade vegan cream cheese made in any flavor you like.

Vegan Cream Cheese

14 oz package extra-firm tofu ((water-packed))

refined coconut oil (melted)

apple cider vinegar

yeast

salt

Drain and press your tofu very well getting out as much liquid as possible.  You can just squeeze it with your hands because it will get all broken up anyway. 

Put the pressed tofu into a medium-sized bowl.

Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.

Blend with an immersion blender for about 2 minutes working all the ingredients together until it's smooth and creamy.

Add any flavorings that you wish and stir them into the cream cheese with a spoon or spatula

https://content.jwplatform.com/videos/OCzfEIn9.mp4

Easy vegan cream cheese made from tofu and flavored any way you like.

Make this super quick and easy vegan cream cheese with cashews, tofu and oat milk. It tastes fantastic, it has a creamy texture and it's perfect for breakfast. Spread it on your whole grain bread and enjoy! 

cashew

wt. oz tofu

fl oz coconut milk (from a can)

lemon juice

olive oil

garlic

tbsp vinegar

oat milk

tbsp agar agar

Quick & Easy Vegan Cream Cheese

Soak the cashews in

Soak the cashews in hot water for 30 minutes or in cold water, overnight. Drain, rinse and add to a blender.

Add the tofu, the

Add the tofu, the lemon juice, the olive oil, garlic, salt, coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and add a little more salt or lemon juice if needed.

In a small saucepan,

In a small saucepan, add oat milk and the agar agar. Bring to a gentle boil mixing continuously until the agar agar is fully dissolved and the mixture is thickened.

Add the agar agar

Add the agar agar mixture to your blender and blend again until everything is fully combined.

Transfer to an air-tight

Transfer to an air-tight container and cool in the fridge for 1-2 hours. Enjoy!

How to make Vegan Cream Cheese

This creamy Homemade Tofu Cream Cheese is easy to make and requires 6 ingredients that help to add in some extra protein to our spread.

Homemade Tofu Cream Cheese

raw cashews

extra firm tofu, drained from package (I used the brand Nasoya)

lemon

tsp white miso paste

Kosher salt

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.

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

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

My young adult person used this recipe to make cream cheese frosting for a carrot cake to celebrate my birthday.  It was incredibly good!  We had the cake for Easter (my birthday was the day before) and I don't think any of the plant based resisters in the family knew that this was non-dairy. It was SO good.

Top 3 tofu cream cheese recipes from across the web

The most viewed tofu cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cream Cheese

Vegan Cream Cheese

Homemade Tofu Cream Cheese

Top 3 tofu cream cheese recipes from across the web

The most viewed tofu cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cream Cheese

Vegan Cream Cheese

Homemade Tofu Cream Cheese

The most viewed tofu cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine