Go Back
High Protein Vegan Cream Cheese
Prep Time
5 mins
Course: Appetizer, Snack
Cuisine: American
Author: Michael Monson
  • 8 ounces super firm high protein tofu - half of 1 package
  • 1/2 cup blanched almonds or raw cashews, soaked overnight (or quick soaked)
  • 1/2 lemon, juiced
  • 1/4 cup coconut cream, only the cream part, not the liquid
  • 3 to 4 tablespoons nutritional yeast
  • 1 teaspoon salt, or more to taste
  1. Cut the tofu into 1 inch cubes. Add all ingredients to a food processor and pulse until until it all looks like wet sand. Scrape down the lid and sides. Continue to process for about 2 minutes, until the consistency is creamy, and no longer clinging together in a large ball. Stop occasionally to scrape the sides, lid, and bottom. If it's not creamy enough, or seems too gritty, keep processing.

  2. Using a rubber scraper, transfer the cheese into ramekins, or a parchment lined spring-form mold.
  3. If you use the mold, allow the cheese to chill in the refrigerator for about 4 to 6 hours before removing.
  4. Serve chilled or room temperature with crackers, chips, or toasted slices of baguette.