This 5-minute tofu cream cheese is a surprisingly tasty spread to make your breakfast protein-packed and delicious. If you are craving a bagel and cream cheese sandwich, this vegan version will not leave you hanging.
Soak cashews in boiling water for 5 minutes. If you have a regular blender, soak them a bit longer, like 15-20 minutes, to soften them up.
Drain the tofu and crumble it with a fork for more effortless blending.
Add all ingredients (tofu crumble, soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, and salt) to a blender and blend until you get smooth cream cheese.
Mix the ingredients for optional flavors with a spatula when the cream cheese is ready. Store it in an airtight container for up to a week.
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Notes
You can use a food processor or other blender, but you may need to compromise on creaminess, not taste.
Useful tips to make it in Vitamix
Turn on the Vitamix and slowly increase the speed to the maximum.
Use the tamper to push down the ingredients if anything is stuck to the sides.
Add liquid ingredients first, then dry ingredients.
When ready, use a silicone spatula to gently scrape all the yummy cream cheese out of the container.
We have a Vitamix with a 64 oz (2-liter) wet container in which 13 oz (380 g) is the minimum you need to make cream cheese.