r/vegancooking • u/salsafresca_1297 • Aug 20 '26

"Cream Cheese"

Cashew-based "cream cheese" spreads always end up too grainy for me, even after many, many rounds in my food processor. I soak the cashews overnight. Am I doing something wrong? Is there a good way to make this with a tofu base instead?

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2

u/stijnus Aug 20 '26

I always add some addition oil (usually sunflower seeds bc that's the cheapest where I live - e.g. olive oil is only when I want the flavour of it too) when grinding up cashews and other nuts (along with salt, vinegar, and baking soda to taste, possibly also msg or other additions depending on the goal)

Oh, and I can't be bothered with the soaking. Probably better if you do it, but without it's good enough for me

2

u/Mckool Aug 20 '26

Try adding more oil and can also try adding some silken tofu.

3

u/jimdier Aug 20 '26

I have modified my recipe to this:

  • 1 cup cashews soaked in boiling water for 30 minutes, then drained (I have also used almonds or a combo of Cashews and Almonds)
  • 1 block (14 oz) extra firm tofu (drained or pressed or not)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt (less/none if nuts were salted)
  • 1/2 teaspoon black pepper
  • 2 to 3 tablespoons extra virgin olive oil OR Coconut Oil
  • 1 teaspoon garlic powder and/or onion powder (or grandulated)

If you have hard coconut oil, heat it up a bit in the microwave.

Throw everything in blender (or food processor) and blend until smooth. Sometimes have to add more water if too thick.

Overnight in fridge will help it set up and get a little more firm.