Cashew and Tofu Cream Cheese

A bowl of freshly made Cashew and Tofu cream cheese beside freshly baked seeded overnight bread.

If you’re still drawn to traditional dairy spreads while you’re transitioning to a plant-based diet, you’ll love this. Cashew and tofu cream cheese has a creaminess and the acidity that you enjoy from dairy cream cheese. This easy cheesy dairy-free spread uses a few readily available ingredients and it’s a very simple to make. A batch will keep in the fridge for up to 5 days, but it can also be frozen too.

Cashew and Tofu Cream Cheese


A high speed or vortex blender produces the best results. A food processor or bullet style blender will work, but your mixture may not be a smooth as it could be.


  • 280g firm tofu – drained
  • 100g raw cashews soaked at least 2 hours or approximately 150g once soaked/drained
  • 50 – 75ml water to blend (see kitchen note below)
  • 15ml lemon juice
  • 8ml apple cider vinegar
  • 1 tsp sea salt

Add the soaked/drained cashews to a blender with enough water to blend into a paste.

Add the drained tofu, salt, lemon and apple cider vinegar to the cashews and process until combined.

While the blender is running add water a tablespoon at a time, until the mixture resembles a smooth cream style cheese.

Taste to check seasoning and acid (the lemon and vinegar), add more if you think it needs it.

Cook’s note: the brand of firm tofu you use will determine how much water you need. If you make the mixture too wet/runny, strain it through a nut bag, or leave it overnight in the fridge in a muslin lined sieve over a bowl to strain.

For more easy dairy-free plant-based cheeses, you might like to try some of these. Or for a fermented soy cream cheese base, try this simple 3 ingredient recipe for soy sour cream or yoghurt.

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