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

apple cider vinegar

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.

homemade tofu cream cheese

Prep Time: 4 hours, 30 minutes

Total: 4 hours, 30 minutes

Servings: 8

Author : Catherine Perez

Ingredients

Instructions

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