How to make Vegan Cream Cheese

Vegan cream cheese on toast sprinkled with chives

5 from 1 vote

This is a brilliant non-dairy cheese that uses tofu as its base. Brilliant on toast or crackers and makes a wonderful protein-rich sandwich filling

Prep Time5

Cook Time0

Processing Time10

Total Time15

Course: Main Course, Side Dish

Cuisine: American, British

Keyword: easy, non-dairy cheese, vegan cream cheese

Servings: 8

Equipment

blender, stick blender or food processor

Ingredients

US Customary - Metric

▢ 1 1/8 cup tofu - firm cubed
▢ 1/3 cup cashew nuts soaked for at least 30 minutes
▢ 2 tsps nutritional yeast
▢ 1 teaspoon lemon juice
▢ 1 garlic clove chopped
▢ 4 tablespoon olive oil
▢ 1 tablespoon oregano - dried optional
▢ 1 teaspoon salt adjust to taste
▢ 1/2 teaspoon miso white miso paste

Instructions

Add the drained cashew nuts to the food processor or blender and process to a fine meal.
Add the chopped garlic and process again until everything is smooth.
Add the rest of the ingredients and process until you have a smooth, creamy tofu based cream cheese.
Check the seasoning and add a little more salt if necessary. If the cheese seems to be too thick add a tablespoon of water and process again.
Scrape the cheese into a suitable container and refrigerate until needed.

Notes

Nutritional Information is computer generated and is intended as a guideline only.

This 'cheese' is suitable for vegan, vegetarian and dairy-free diets.

Soaking Cashew Nuts: The longer that cashew nuts get to soak the easier they'll blend and the creamier the result. Soaking them for over 30 minutes in hot water works well but won't blend quite so finely without a high power blender. Soaking them overnight will make it easier to get a really creamy result with most blenders.

Storing this Vegan Cream Cheese: This cheese will last up to 4 days in the fridge in a suitable airtight container.

Read original post for other flavour options.

Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!

Nutrition