This vegan mofo has been a little ambitious. So many sweets, so little time. I feel like I will have to eat salad for the next month to give my body a break from all the sugar. But many American recipes rely on some pantry staples. I’ve read so many recipes that use a container of cool-whip or a block of cream cheese.
Yes you can find vegan versions of these things, but I know for some international readers this implies paying a lot for imports. Or maybe you just don’t feel like shelling out $3+ for a container of cream cheese. And sometimes the homemade versions just don’t give the same texture.
So here I am sharing this quick little cream cheese recipe. It isn’t my favorite for a bagel topping, despite the photo, but it works perfectly in the recipes needed this month. All you need is a box of extra firm silken tofu, cashews, lemon juice, and apple cider vinegar. Super simple recipe.
- 3/4 cup cashews soaked
- 12 oz silken tofu (extra firm)
- 2 tsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
1Add all ingredients to a blender. Blend until very smooth, you may need to stop and scrap down the sides. 2Pour the mixture into a nut milk sleeve or a cheese cloth and hang. Slowly extra water will drain. This is particularly important if you used a softer silken tofu, or had to add some water to your blender. Let stand for about 5 hours, or until water stops dripping. 3Scrap out the cream cheese into a container and store in the fridge. The "cream cheese" will stiffen in the fridge.