How long does cashew tofu cream cheese [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can cashew tofu cream cheese [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I substitute the protein in cashew tofu cream cheese [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

How long does cashew tofu cream cheese [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is cashew tofu cream cheese [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

7K Views 10 years ago

Cashew Tofu Cream Cheese
[Vegan]

KS By: Karen Sheer

Author Bio

Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Cashew Tofu Cream Cheese [Vegan]

79.1

10-12

Dairy Free

Vegan

Need the perfect cream cheese for your bagels? This cashew tofu cream cheese has the thick, creamy texture of the dairy version along with that slightly tangy flavor brought to you by lemon juice and apple cider vinegar. It's a fantastic neutral base for adding in your favorite flavors: try... Read More

Ingredients You Need for Cashew Tofu Cream Cheese [Vegan]

1 14-ounce package extra-firm tofu
3/4 cup raw cashews
3 tablespoons filtered water
2 teaspoons fresh lemon juice
1 1/2 teaspoons apple cider vinegar
1/2-3/4 teaspoon sea salt
1 teaspoon pure cane sugar

Order with Instacart Download Our App

How to Prepare Cashew Tofu Cream Cheese [Vegan]

Put the cashews in a 2-cup measuring cup (or bowl) and cover with filtered water to the top.
Set aside and soak overnight, or at least 2 hours. Drain well.
Press the tofu. To do that, wrap the tofu block with paper towels. Weigh it down on a cutting board with a heavy cast-iron skillet (or a regular skillet with cans on top) for 10 minutes.
Let the water in the tofu drain and saturate the paper towels. Remove the paper towels and place the tofu in a clean kitchen towel. Covering well, squeeze out as much moisture as you can over the sink.
When dry, add the tofu to a high-speed blender. Add the remaining ingredients: soaked cashews, water, lemon juice, vinegar, salt, and sugar. Blend until smooth, starting at a low speed, and gradually moving higher. Blend for 2 minutes.
This is a thick mixture, so use your tamper from the beginning to blend the ingredients.
Check with a spatula that all the ingredients are being blended.
Add any seasoning /flavorings you like, such as dill, lemon zest, mustard, capers, red onion, etc... Store in an airtight glass container.
Will stay fresh for up to 2 weeks.

Notes

Makes 1 3/4 cups.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.