Vegan Cream Cheese

Name: Vegan Cream Cheese
Yield: Makes about 2 cups
Ingredients: 6 ounces firm silken tofu; ½ teaspoon salt; 1 teaspoon white miso paste; 1 teaspoon agave nectar; 1 tablespoon apple cider vinegar; 2 tablespoons fresh lemon juice; 1 cup raw cashews, soaked for 4 hours and drained

Preparation info

Makes about
2 cups

Difficulty
Easy

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

Made with cashews and tofu, this homemade vegan cream cheese can be used in any recipe calling for vegan cream cheese.

Ingredients

1 cup raw cashews, soaked for 4 hours and drained
2 tablespoons fresh lemon juice
1

Starter
Gluten-free
Vegan

Method

Combine the cashews, lemon juice, vinegar, agave, miso, and salt in a food processor or high-speed blender and process until smooth. Add the tofu and process until completely smooth and well blended. Transfer to an airtight container and refrigerate until needed.