Homemade Vegan Cream Cheese/Soy Free Vegan Cream Cheese
Homemade vegan cream cheese is as easy to make as homemade vegan sour cream, whipped cream and butter. It takes just a few minutes, contains no artificial or highly processed ingredients, and has a delicious flavor that easily tops any store-bought brands. You can also make a soy-free vegan cream cheese with this recipe.
Ingredients for homemade vegan cream cheese:
- 1 block organic extra firm tofu (for soy-free variety, substitute 1 cup of almonds, walnuts or cashews)
- 1 cup organic raw cashews
- 1/4 cup hummus (traditional flavor)
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 tbsp agave
Directions for homemade vegan cream cheese:
Wrap tofu in a towel and press out moisture. Soak cashews in water for at least 30 minutes. Add all ingredients into Vitamix, blender or food processor. Puree on high for about 3 minutes. Chill for a firmer texture. If a traditional “block” or other shape is desired, store in a silicon mold.
*Why soak cashews? Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.
Need a simple recipe for homemade hummus? Check out my favorite from the Simple Veganista.
Want more money-saving DIY?
Make your own homemade vegan butter!
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