Name: Plain Vegan Cream Cheese
Prep time: 20 min
Total time: 20 min
Ingredients: 1/2 14-ounce package extra-firm tofu, drained and pressed*; 1/4 cup raw cashews, soaked overnight; 3 tablespoons unsweetened non-dairy milk; 1 tablespoon lemon juice; 1 teaspoon apple cider vinegar; 1 1/2 teaspoons sugar; 1/2 teaspoon nutritional yeast; 1/4 teaspoon salt

How to make:

Plain Vegan Cream Cheese

Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.

Prep Time:

20 mins

Total Time:

20 minutes

Author:

Emilie

Yield:

1 cup 1x

Print the recipe

Ingredients

1/2 14-ounce package extra-firm tofu, drained and pressed*
1/4 cup raw cashews, soaked overnight
3 tablespoons unsweetened non-dairy milk
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1 1/2 teaspoons sugar
1/2 teaspoon nutritional yeast
1/4 teaspoon salt

Instructions

In a blender or food processor, place all ingredients. Blend until smooth, adding more non-dairy milk or water if needed.
Store in an airtight container or jar for up to a week.

Notes

*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.

Find it online: https://www.emilieeats.com/vegan-cream-cheese-5-flavors/