Vegan Cream Cheese (5-minute, High Protein)
Silky, smooth and creamy vegan cream cheese.
- Prep Time: 5 min
- Total Time: 5 min
- Yield: 2 cups
- Category: Appetizer, Breakfast, Tutorials
- Cuisine: American, Vegan
Ingredients
- 1/2 C cashews, soaked for 4-6 hours
- 1/4 C unsweetened vegan yogurt
- 400g firm tofu (drained)
- 1 tbsp apple cider vinegar
- 1 tbsp nutritional yeast
- 1 tsp salt (or to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Instructions
- Drain and dice tofu, so it blends easier.
- Add all ingredients into a high-speed blender and blend until smooth. Stop to scrape down the sides if needed.
- Place your vegan cream cheese in an airtight container and refrigerate for few hours to firm up.
Notes
Skip onion and garlic powder if you’re planing to use this vegan cream cheese in desserts.
Nutrition
- Serving Size: 2 tbsp
- Calories: 46
- Sugar: 0.7g
- Sodium: 151mg
- Fat: 3.1g
- Saturated Fat: 0.6g
- Carbohydrates: 2.4g
- Fiber: 0.4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cheese, tofu, cashews, vegan, vegetarian, gluten-free, American