Monday, October 22, 2012

Vegan (Non-Dairy) Cream Cheese (With Tofu!)

Could my blog's content be any more random?  (Probably.)

Vegan Cream Cheese You Can Make From Normal Stuff If You Want To, Because Who Keeps Raw Cashews, Agave, and Arrowroot Around, Anyways?  (Not me.)

1 12-oz package firm tofu, of any description
3 T almond paste, ground cashews, or nut butter of any kind 
1/4 c soymilk (or water)
1/4 c olive (or other) oil (coconut oil will give this a more cream-cheese-like solidity)
1/4 c lemon juice (or less, I like things really sour)
2 t sugar
1 T agave nectar (or maple syrup, corn syrup, or even honey if you're not vegan)
1/2 t salt
1-2 T arrowroot (or cornstarch, or potato or rice starch)

Drain the tofu if necessary, wrap in a towel and lean on it briefly (like 30 seconds).  Crumble it thoroughly into a blender.  Not a food processor.  Add the soymilk, olive oil, and lemon juice.  Whir it around until smooth; this will require a lot of stirring and maybe a little more liquid.  Add sugar, salt, syrup, and arrowroot. Blender again. Pour into a heatproof bowl.  Microwave for 5 minutes on high or until hot and steaming all the way through, stopping every 1 minute to stir.  Chill and enjoy. 


  1. Also makes tasty faux cream cheese frosting!

    1. I confess to eating the rest of the left over frosting with a spoon. There was an entirely unreasonable amount left.

  2. Karen1:49 AM

    does it need to be microwaved?

    1. No - it just needs to be cooked through so the starch actually thickens it. You could do it in a pot, but stir a lot or it'll burn!


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