Name: Vegan Cream Cheese
Prep time: 15 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 14 to 16 ounces extra firm tofu, pressed and drained; 1/4 cup raw cashews; 1 1/2 tablespoons nutritional yeast (optional); 1 tablespoon mellow white miso; 1 1/2 tablespoons lemon juice; 1 1/2 tablespoons apple cider vinegar; 1/2 teaspoon onion powder; 1/4 teaspoon salt (or to taste); 1 tablespoon olive oil (optional); 1/4 cup chopped chives; 1/4 cup finely chopped red onion

Why Make This Recipe

Vegan cream cheese is a delicious and healthy alternative to dairy cream cheese. It’s perfect for those who follow a plant-based diet or have dairy sensitivities. Making your own allows you to control the ingredients, ensuring a fresh and tasty spread that’s free from preservatives. Plus, this recipe is easy to make and customizable according to your taste.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Vegan Cream Cheese

Ingredients:

14 to 16 ounces extra firm tofu (or firm tofu, pressed and drained)
1/4 cup raw cashews (or blanched almonds, or sunflower seeds)
1 1/2 tablespoons nutritional yeast (optional)
1 tablespoon mellow white miso
1 1/2 tablespoons lemon juice
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1 tablespoon olive oil (optional)
1/4 cup chopped chives
1/4 cup finely chopped red onion

Directions:

Optional Cashew Soak: For the best texture, soak the cashews beforehand. For a quick soak, place them in boiled water for at least 15 minutes or up to 1 hour. You can also soak them in room temperature water overnight. After soaking, drain and rinse them.
Blend: Add 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 if needed.
Fold In: Mix in the chopped chives and red onion if you’re using them.

How to Serve Vegan Cream Cheese

You can enjoy vegan cream cheese on bagels, toast, crackers, or sandwiches. It’s also great as a dip for vegetables or spread on pita bread. Get creative and pair it with your favorite toppings like tomatoes or smoked paprika for extra flavor.

How to Store Vegan Cream Cheese

Store the vegan cream cheese in an airtight container in the refrigerator. It will stay fresh for about 4 to 5 days. If you want to keep it longer, you can freeze it for up to a month. Just remember to thaw it in the fridge before using.

Tips to Make Vegan Cream Cheese

For a smoother texture, make sure to blend the ingredients well.
Adjust the seasonings according to your taste; add more lemon juice for tanginess or more salt if needed.
If you want a creamier spread, consider adding a bit more olive oil.

Variation

Feel free to change up the herbs and spices. You can add garlic powder, dill, or even different nuts to create your unique flavor.

FAQs

1. Can I use silken tofu instead of firm tofu?
Yes, silken tofu will work, but the texture may be creamier and less firm.

2. Can I skip the nutritional yeast?
Yes, you can omit nutritional yeast. It adds a cheesy flavor, but the cream cheese will still be tasty without it.

3. Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free. Just make sure your miso is labeled gluten-free if you have a sensitivity.