Wrap the tofu in paper towels and press out excess moisture. Wait 30 seconds, then repeat with fresh paper towels.
Place the pressed tofu in the bowl of a food processor fitted with a steel blade, then add the cashews, honey, lemon juice, vanilla extract, cinnamon, and salt. Blend until smooth, about 1 to 2 minutes, stopping to scrape down the bowl as needed.
Transfer the tofu cream cheese to a small bowl and fold in the walnuts. Cover and refrigerate to allow the mixture to thicken, about 4 hours or overnight. Enjoy spread on Cobblestone Bread Co. bagels or English muffins, on toast, mixed with oatmeal, dipped with fruit, or right out of the container.
Leftover tofu honey walnut cream cheese can be refrigerated in an airtight container for up to 1 week. Stir before serving.
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