Veggie Tofu Cream Cheese

August 21, 2019


Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt

Veggie Tofu Cream Cheese


  • 1 block firm organic tofu (save the water that the tofu is packed in!)
  • 3 tbsp water (from the tofu)
  • ¾ cup cashews
  • Juice from ½ a lemon
  • 2 ½ tbsp honey apple cider vinegar
    • Note: this is a flavored ACV purchased at a Farmer’s Market. If you can’t find one, use regular ACV and add 1 tsp of honey.
  • ½ tsp sea salt
  • 1 cup fresh peppers, chopped into small pieces (you can also add shredded carrots and/or scallions)


  1. Add all ingredients except the peppers to a blender or the smoothie bowl attachment of the NutraMilk.
  2. Blend for 3-4 minutes until super creamy (like cream cheese).
  3. Transfer the tofu cream cheese to a bowl and mix in the chopped peppers.
  4. Enjoy on a whole grain bagel or on sourdough toast and store in a glass jar in the refrigerator.

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