Vegan Cream Cheese Recipe

This dairy-free Vegan Cream Cheese is ready in just 5 minutes. It's packed with plant-based protein and vitamin B12. Plus, it's meal-prep friendly, and healthy. Add it to sandwiches, bagels, toast, or veggies for more protein.

Prep Time10

Cook Time0

Total Time10

Course: Breakfast, Condiment, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: to 4 people

Calories: 179kcal

Ingredients

14 to 16 ounces extra firm tofu or firm tofu, pressed and drained*
¼ cup raw cashews blanched almonds, or sunflower seeds
1 ½ tablespoons nutritional yeast (optional)
1 tablespoon mellow white miso
1 ½ tablespoons lemon juice
1 ½ tablespoons apple cider vinegar
½ teaspoon onion powder
¼ teaspoon salt or to taste
1 tablespoon olive oil (optional)

Optional add-ons:

¼ cup chopped chives
¼ cup finely chopped red onion

Instructions

Optional cashew soak: For the best texture, I highly recommend soaking the cashews beforehand. For a quick soak, place them in boiled water for at least 15 minutes or up to 1 hour. Otherwise, refrigerate them in room temperature water overnight. Drain and rinse them before using.
Blend: Transfer the tofu, cashews, nutritional yeast, miso, lemon juice, vinegar, onion powder and salt to a food processor. Blend until smooth, stopping to scrape down the sides as needed.
Fold in the chives and red onion if using.

Notes

*Use super firm tofu plus 1 tablespoon olive oil for the highest amount of protein.

Tofu-Free Option: Use 1½ cups (220 g) soaked raw cashews or blanched almonds (nut-free: 1⅓ cups/200 g sunflower seeds). Drain, then blend with the remaining ingredients, streaming in water until spreadable (about ¼–½ cup; sunflower seeds ½–¾ cup). Omit the extra ¼ cup nuts/seeds. Chill 2–4 hours to set.

Add-ons: If adding chives or red onion, chop them very small so they do not overwhelm the taste or texture of the vegan cream cheese.

Storage: Refrigerate any remaining cashew tofu cream cheese in an airtight container for up to 4 days.

Nutrition