The Best Vegan Cream Cheese

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x


  • 350g extra firm tofu, drained
  • 2 tbsp lemon juice
  • 1.5  tbsp apple cider vinegar
  • 1/3 c cashews, soaked (40-50g)
  • 2 tsp nutritional yeast
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1/2 tbsp white miso, optional


  1. Remove the extra firm tofu from the package and squeeze as much excess liquid as you can.
  2. Add in all the ingredients into a high speed blender and use a tamper/spatula to help the cream cheese get as smooth and creamy as possible.
  3. Transfer into an airtight container for storage. Use in cream cheese bagels, in dips and in other recipes that call for cream cheese!