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Walnut Cream Cheese

Prep Time:

10 Minutes

Cook Time:

45 Minutes


6 Servings

About the Recipe

This cream cheese recipe brings comfort, joy and warmth as it gives a subtle sweetness as well as texture from the smooth tofu and crunch of the nuts that are a wonderful addition to a bagel, bread and crackers.

- Sunni Patel, PhD

Tofu, cashews and walnuts provide a combination of essential micronutrients including  Vit C, B vitamins, Calcium as well as providing a source of all essential amino acids and protein.


  • 349g silken tofu

  • 80g cashews

  • 3 tbsp lemon juice

  • 4 tbsp maple syrup

  • 1 tsp cinnamon powder

  • 1 tsp vanilla extract 

  • ½ tsp ground pink Himalayan salt

  • 50g walnuts

  • 1 tbsp coconut sugar


Step 1

Soak the cashews in boiling hot water for 5-10 minutes.

Step 2

Wrap the tofu block in paper towels and press out any extra moisture and leave to dry for a further few minutes.

Step 3

Then, to a blender add the tofu, drained softened cashews, lemon juice, maple syrup, cinnamon, vanilla extract and salt and blend until smooth. 

Step 4

Crush 25g of the walnuts into smaller chunks and fold through the cream cheese.

Step 5

Transfer the cream cheese mixture to a bowl, cover and refrigerate for 45 minutes to overnight.

Step 6

Serve with walnut praline which can be made by toasting the remaining 25g of walnuts in a pan and adding coconut sugar until it caramelises and letting it cool on baking parchment.

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