Homemade Tofu Cream Cheese

This creamy Homemade Tofu Cream Cheese is easy to make and requires 6 ingredients that help to add in some extra protein to our spread.

Confession time, I much rather make my own dairy-free cream cheese than buy it at the store. It just tastes better to me, simple to make and technically cheaper than buying from the store. So it’s a no brainer for me to make this anytime I end up with bagels at home.

Why You’ll Love This Tofu Cream Cheese

• Packed with protein. Because we are using a combination of cashews and tofu provides more protein than the average cream cheese.
• Easy to make. When your ingredients are ready, you just place in a blender to blend until smooth. Let it firm up in the fridge and it’s ready to spread.
• Only requires 6 ingredients. Once blended, you have a simple base that you can to. Fold in extra ingredients as desired, but this on it’s own is a great spread.

Key Ingredients and Substitutions

• Tofu: I recommend using extra firm tofu. For this cream cheese I typically will use Nasoya’s extra firm tofu for best results. Firm or medium firm can work too for this recipe.
• Cashews: Make sure they are raw. For an allergy friendly swap, use raw soaked sunflower seeds instead. If you are okay using a different nut, blanched soaked almonds work too.
• Lemon: I always like fresh lemon when possible.
• Apple Cider Vinegar: The taste of ACV is very unique and I do recommend this over other vinegars if possible for the right tang.
• Miso: This will help add a very light fermented and umami flavor to the cream cheese. I recommend either white or yellow miso paste. You can also leave this out entirely.
• Salt: I recommend using Kosher salt as it will provide the right level of saltiness to this mix.

How to Make Tofu Cream Cheese

Place the cashews in a heat resistant bowl and cover completely with boiling water. Allow to soak for 15-30 minutes to soften them. Discard the liquid and add the cashews to a blender cup.

Add the remaining ingredients to the blender and blend on high until the mixture is completely smooth.

Pour the mixture into an airtight container and smooth it out before sealing. Place in the fridge to firm up overnight before enjoying.

Expert Tips

• Soak your cashews. This will soften them and make for a creamier texture. If you forget to soak them overnight in advance, just add them to boiling water for 15 minutes to soften them.
• No need to press your tofu. The natural liquid in your tofu will also help making blending this mixture a lot easier.
• Go beyond plain. This is just a cream cheese base, feel free to fold in your favorite add-ons for the ultimate flavor combo.

Frequently Asked Questions

Some Variations to Try

Use this spread as is on your favorite bagels or sandwiches. It also makes for a great condiment to pair in a salad bowl for some added protein. And don’t be shy with changing up the flavor. You can fold any of the following items into the finished cream cheese and enjoy:

• Minced garlic and chives
• Minced sun-dried tomatoes packed in oil
• Nutritional yeast for a more cheesy flavor
• Lemon zest and thinly sliced scallions

More Condiments to Try

• Pickled Red Onions
• Lemon Garlic Marinated Tofu
• Homemade Charred Salsa Verde
• Lemon Garlic White Bean Dip
• Mango Pico de Gallo

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★ Catherine

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