Cashew “Cream Cheese”

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PREP TIME

10 min

TOTAL TIME

10 min

Makes

1 cup

* PLUS Overnight soaking
Cashew “Cream Cheese”

(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.—Irene Ngo

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

  1. 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.)
  2. 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.
  3. Scrape mixture into a bowl. Stir in chopped chives, if desired.
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