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.
A batch will keep in the fridge for up to 5 days, but it can also be frozen too. This easy cheesy recipe uses a few readily available ingredients and it’s a very simple to make.
Cashew and Tofu Cream Cheese
Equipment
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.
Ingredients
- 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 blend until combined.
While the blender is running add water a tablespoon at a time, until the mixture resembles a 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 though a nut bag, or leave it overnight in the fridge in a muslin lined sieve 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.
