Some recipes out there rely heavily on exclusively cashews, others on exclusively tofu. I dunno — This is my recipe using both. Lactic acid is 100% essential for that gnarly, familiar tang. Make sure it’s food grade.
Ingredients For Blending (I used a Vitamix):
2 1/4 cup raw cashews, soaked
1/2 block firm tofu (use Rooster only, correct firmness and water content for this recipe)
1/3 cup refined coconut oil, melted
1/2 cup water
3 tablespoons lemon juice
1 teaspoon apple cider vinegar
2 tsp pink salt
1/4 cup nutritional yeast
2 tsp lactic acid (go hard, trust me)
Optional mix-ins once blended:
- Jalapeño and Violife cheddar
- Fresh herbs
- Chives/caramelized onion
- Brother Sprout bac’n bits
- Quick fried bell pepper
- Chipotle powder
Once blended using the tamper wand, this should be as thick as Silk protein yogurt when stirred. Flavours taste-tested now will yield the same intensity once set, but the profiles will have blended together more evenly. If this is lacking your desired cream cheese flavour, add salt first.. more lactic acid second. Do not add more lemon/ACV/liquids.
Shmear on a bagel some time.
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