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!

Inexpensive and effective laundry detergent!

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