Vegan Cinnamon Raisin Cream Cheese
This simple vegan cream cheese recipe could just change your life!
This tofu based cream cheese spread is stuffed is wholesome, naturally sweetened and creamy.
It is made with ingredients that will make you feel full and feel great.
When I first made this recipe, I was shocked as to just how good it was.
I was fully prepared to have to rework the recipe a few times to get it right, but with the addition of the golden raisins and cashews, this is definitely a dairy-free cream cheese I swear by!
The texture is extra creamy, sweet, spreadable and so simple to make.
It takes less than 10 minutes to whip up and is totally worth it.
Using tofu as the base for the cream cheese makes this spread a great source of protein, and it is 100 percent plant-based.
We are well into November now, so I also wanted to create a sweet seasonal spread that involved all the flavors of fall, such as cinnamon and maple.
Some of my favorite ways to enjoy this spread: dipped with apples, spread on pumpkin bagels, stuffed in French toast and as the key ingredient in cream cheese-stuffed grilled cheese with cinnamon raisin bread.
- 1 14-oz package firm tofu squeezed and drained
- ½ cup coconut oil
- ⅓ cup cashews
- ¼ cup maple syrup or powdered sugar
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tsp cinnamon or pumpkin pie spice
- ¼ cup raisins (I used golden raisins)
- Drain your tofu and slice into ¼-inch pieces. Wrap your tofu in paper towels and squeeze out any excess moisture. Repeat until most of the moisture is drained.
- Toss drained tofu and all ingredients except for the raisins into your food processor or high-powered blender. Cashews do not need to be soaked for this recipe either, and the order in which the ingredients are combined does not matter.
- Blend on high for 2 minutes, until smooth and creamy. Taste test for sweetness.
- Add in the raisins and and stir to combine.
- Enjoy! Store in the fridge in an airtight container for up to 10 days.
If you are not a fan of the taste of maple, I’ve found these alternative sweeteners work best:
- Powdered sugar — This is the best alternative for the creamiest sweet cream cheese result
- White or brown sugar
Working with Tofu:
Squeezing out the liquid is the fastest way to make this cream cheese. It does not need to be completely dried out and a little moisture is fine. Don’t waste too much time trying to squeeze every bit of liquid.
If you do have time to slice, spread out and press the tofu, you can also opt to do this. This will make the cream cheese more firm in the end.
KRISTY CHONG is a self-taught home baker and cook with a background in documentary photography. She currently lives in Baltimore, Maryland, where she works out of her home studio creating food, developing recipes and styling photo shoots. Her recipes are inspired by her travels as well as culinary traditions brought on by friends and family. Her culinary mantra is to make recipes that inspire confidence in the kitchen and to make foods that are mostly nutritious, but always delicious. You can check out more of her recipes on her blog or on her Instagram page.
…Nov. 23, 2020