5-minute Tofu Cream Cheese

Close-up of a a sandwich with two layers of tofu cream cheese with thinly sliced cucumber, carrot, lettuce and avocado slices

5-minute Tofu Cream Cheese

This tofu cream cheese is a supremely tasty spread that is protein-packed and ready in 5 minutes. It is perfect on a bagel and is naturally vegan.

Course Appetizer, Breakfast, Condiment

Cuisine American, Dairy-free, Egg-free, Gluten-free, Grain-free, Vegan, Vegetarian

Keyword dairy-free cream cheese, tofu cream cheese, vegan cream cheese

Prep Time 3

Blending 2

Total Time 5

Servings cup

Calories 516kcal

Author Emese Maczko

Equipment

Ingredients

Tofu cream cheese base

13 oz Firm tofu
⅓ cup Cashew nuts
2 Tbsp Nutritional yeast
2 Tbsp Lemon juice
1 tsp Apple cider vinegar
1 tsp Salt

Garlic & herbs flavored (optional)

2 tsh Garlic powder
¼ cup Dill and parsley (mixed) freshly chopped

Tomato & basil flavored (optional)

2 Tbsp Tomato paste
¼ cup Basil freshly chopped
¼ cup Sun-dried tomatoes chopped

Scallion & chives flavored (optional)

¼ cup Scallion and chives (mixed) freshly chopped

US Customary - Metric

Instructions

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.

Video

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.

Nutrition