El mejor queso crema vegano

Ingredientes

• 350 g 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

Preparación

1. 1

   Remove the extra firm tofu from the package and squeeze as much excess liquid as you can.

2. 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. 3

   Transfer into an airtight container for storage. Use in cream cheese bagels, in dips and in other recipes that call for cream cheese!