Vegan Cream Cheese

Vegan Cream Cheese 

Since I started to eliminate the dairy product gradually from my diet during my sinus pain. And I have test and try lots of different ways to find some tasteful recipes to substitute my dairy product in my everyday food.

Vegan Cream cheese

I love this interpretation of the classic cream cheese spread uses tofu and cashew to make for an authentic taste but a more nutritious alternative that is 100% vegan. This vegan cream cheese can use for the cheesecake, make it thicker can be the cupcake frosting, add some fruit coulis can make a nice cake topping, sandwich filling, canapés toppings, etc… ~Wonderful cream cheese!  🙂

Vegan Cream Cheese

Vegan Cream Cheese 

Ingredient:        ( make 422g )

  • 2 cups Firm Tofu
  • 1/2 cup Raw cashew, soaked
  • 2 tbsp Water, more or less
  • 1 tsp Sea salt
  • 2 packs Pure stevia, more or less


  1. Soak the raw cashew in a bowl of fresh water for overnight, drained.
  2. Wash the tofu and squeeze dry, tear into few pieces and add into the blender or food processor with the raw cashew.
  3. Add all the other remaining ingredients and blend until smooth and thick. Store in an airtight container and chill in the fridge can keep for a week.
  4. If you have a powerful food processor, yours cream cheese will be more smoother than mine.

Recipe adapted from WikiHow


4 thoughts on “Vegan Cream Cheese

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