Easy Vegan Cream Cheese Made With Tofu and Cashews | Essy Cooks

Soak the cashews in water for at least 2 hours or overnight.

Drain the cashews and add them to a blender along with the silken tofu, nutritional yeast, lemon juice, garlic powder, salt, and black pepper.

Blend until smooth and creamy, scraping down the sides as needed.

Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.

Transfer to a container and refrigerate for at least 30 minutes to thicken before serving.

Equipment Needed

Spice Level:

Dietary