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Vegan Jalapeño Cream Cheese

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 1 1/2 Cup 1x
  • Category: Vegan Cheese
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan

Description

A cashew and tofu-based cream cheese that tastes amazing and comes together in 10 minutes. This easy vegan jalapeño cream cheese has just the right amount of heat and is sure to delight!


Ingredients

Scale
  • ½ Cup Raw Cashews (Soaked or Boiled)
  • ½ Block of Extra Firm Tofu (Drained and Broken Apart)
  • 1 tsp Miso Paste
  • 2 Tbsp Nutritional Yeast
  • ½ tsp Garlic Powder
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Lemon Juice
  • 12 Jalapeños (Minced)

Instructions

  1. Soak the raw cashews overnight or boil them for 10 minutes.
  2. In a food processor add all of the ingredients, excluding the jalapeño.
  3. Blend on high for approx. 1 minutes until the cream cheese is very smooth.
  4. Scoop the cream cheese into a medium bowl and stir in the minced jalapeño.
  5. Chill or serve immediately with bagels, crackers, or dolloped on a pizza. It’s so good it can go on pretty much anything!
  6. Leftovers can be refrigerated in an airtight container for up to 5 days.


Notes

  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Jalapeño Cream Cheese, Homemade Vegan Cream Cheese Recipe, Vegan Breakfast Recipe