Bring a cup of water to a boil. Add cashews to a bowl and pour hot water over the cashews. Let soak for 30 minutes.
Drain the water from the package of tofu and pat dry. No need to press. Crumble the tofu and add to a food processor along with the soaked cashews, apple cider vinegar, lemon juice, nutritional yeast, melted vegan butter and salt.
Pulse until smooth and creamy.
Transfer the cream cheese to the fridge and allow to sit for at least an hour to chill and slightly firm up or enjoy right away with a homemade vegan bagel.
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