Vegan Cashew Cream Cheese
3
- Prep Time10 min
- Total Time10 min
- Makes1 cup
(Production: Sun Ngo. Photography: Christie Vuong. Food styling: Eshun Mott. Prop styling: Christine Hanlo.)
Homemade, vegan, and extremely easy to make, this cashew cream cheese checks all our boxes.
Ingredients
1/2 cup raw cashews
1 350-g pkg extra-firm tofu, drained very well
1 tsbp nutritional yeast
1 tbsp apple cider vinegar
1/2 tsp salt
1/4 cup finely chopped chives, optional
Instructions
Combine cashews with enough water to cover in a medium bowl. Cover and refrigerate overnight, about 12 hrs. (This will soften cashews and make them easier to blend.)
Drain cashews after overnight soaking, then transfer to a blender or food processor along with tofu, nutritional yeast, vinegar and salt. Blend, scraping down sides as needed, until mixture is creamy.
Scrape mixture into a bowl. Stir in chopped chives, if desired.
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