Homemade Cream Cheese

Homemade Cream Cheese

I’ve been wanting to make my own plant based cream cheese for so long, and it was absolutely worth it! This version is rich, creamy, and surprisingly easy to make, with a boost of plant protein from tofu. It’s also budget friendly, especially as store bought options keep getting more expensive.

I’m sharing two variations: one made with cashews and one completely nut free. Both are smooth, versatile, and delicious. Enjoy it plain, or mix in green onions, or your favorite chopped veggies for extra flavor and texture.

Makes roughly 16oz cream cheese

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Ingredients

14 oz (397g) Extra Firm Tofu, drained and at room temperature
1/4 cup (30g) Raw Cashews, soaked, rinsed and drained
2 Tbsp (30ml) Lemon Juice
1/2 Tbsp (8ml) Apple Cider Vinegar
1/2 Tbsp (4-5g) Nutritional Yeast
1/2 Tbsp (8g) White Miso Paste
1/2 tsp (3g) Salt or more to taste

*Nut Free Option*
Replace the cashews with 3 Tbsp (45g) Refined Coconut Oil, melted

Veggie Cream Cheese (mix in)

1 small carrot, peeled and chopped fine
1 Green Onion, sliced thin
1 large Radish, roots and green stem removed and chopped fine.

Scallion Cream Cheese (mix in)
2 Green Onions, sliced thin

Directions

1.Let the tofu drain for a few minutes, then break it into cubes and add to a high speed blender. A blender with a tamper is important for achieving a smooth texture.

2.If using cashews, soak them in hot water for 30–45 minutes, then drain and rinse. Add them to the blender with lemon juice, apple cider vinegar, nutritional yeast, miso paste, and salt. For a nut free version, use melted refined coconut oil instead.

3.Blend on medium speed, using the tamper to keep the mixture moving. Stop to scrape down the sides as needed and continue blending until completely smooth and creamy (this process may take a little time).

4.Transfer the cream cheese to a bowl before stirring in any mix ins. Store in an airtight container in the refrigerator for up to 7 days.