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Tofu Cream Cheese

This recipe is based on a recipe I found on Peta2.com. I've changed a few things, but overall, it's their concept. I've used roasted cashews in this recipe, and I think it really adds to the flavor. Don't expect a firm, chilled cream cheese texture from this. Picture cream cheese that's been applied to a warm bagel. 

Cuisine: vegan
Author: Michael Monson
  • 1 12 ounce package Extra firm silken tofu (Mori Nu is best)
  • 1/4 cup roasted cashews
  • 1 tablespoon vegan sugar, or equivalent sweetener of your choice.
  • 1 teaspoon salt, or to taste, depending if your cashews are salted
  • 1 teaspoon apple cider vinegar
  1. Add all of the ingredients to a blender, and blend. Taste for salt and sweetness. Chill for at least an hour before serving.