The Best Vegan Cream Cheese

This is The Best Vegan Cream Cheese! Thick and creamy with a slight tang, it’s just like real cream cheese. Made with just 6 plant-based ingredients, you can eat all the cream cheese bagels you want and use it in recipes that call for cream cheese. Recipe is adapted from Okonomi Kitchen and yields 2 cups.

Ingredients

• 350g extra firm tofu, drained

• 2 tbsp lemon juice

• 1.5 tbsp apple cider vinegar

• 1/3 c cashews, soaked (40-50g)

• 2 tsp nutritional yeast

• 1 tsp sugar

• 1 tsp sea salt

• 1/2 tbsp white miso, optional

Instructions

1. Remove the extra firm tofu from the package and squeeze as much excess liquid as you can (but no need to press).

2. Add all the ingredients into a high-speed blender and use a tamper/spatula to help the cream cheese get as smooth and creamy as possible. Taste and add more apple cider vinegar if needed.

3. Transfer into an airtight container for storage. Use on cream cheese bagels, in dips and in other recipes that call for cream cheese. Enjoy!

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