If you thought you couldn’t enjoy the tangy taste of cream cheese again, cheer up!  We’ve created this creamy and rich cream cheese out of a special blend that you can enjoy anytime at home!  Perfect for bagels, as a spread on sandwiches or stuffed into celery sticks, you will want to have this ready in your refrigerator all the time. 

2 ½ cups water
1 cup raw cashews
1 block extra firm tofu, drained
Juice of 2 lemons
1 ½ tsp salt
1 TBSP nutritional yeast

Place 2 ½ cups water and cashews in small pot.  Bring to boil and reduce to simmer.  Cook 20 minutes and drain.  Place cashews in blender with salt and nutritional yeast.  To the lemon juice, add enough fresh water to bring to ½ cup liquid.  Add to cashews and blend until very smooth.  Break up tofu and add to blender and blend again until smooth.  Store in covered container in refrigerator.

If you don’t have a strong blender, you can make this in a food processor or with a hand-held stick blender, it will just take a few minutes longer.  Just keep blending until all the cashews and tofu chunks are gone.


Plant Chef Club Tip:

This cream cheese is super versatile.  Reduce the salt and add fresh fruit once you are done blending the cashews and tofu.  Or, add dill, parsley, rosemary or other herbs.  For a garden version, add stir in finely diced onion, carrots, bell peppers or whatever you like into the finished spread.