Tofu Cream Cheese

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Even vegans can enjoy this delicious cream cheese! Tofu cream cheese is a thick and creamy spread that resembles regular cream cheese, but it’s made with firm tofu and coconut oil. Spread it on bagels, serve it with crackers, or make it into a delicious veggie dip. This easy vegan cream cheese takes only 8 minutes, and it’s dairy-free, nut-free, and gluten-free!

Dairy-free cream cheese may seem impossible, but thanks to tofu – it’s not! Firm tofu, coconut oil, and nutritional yeast mimic the taste and texture of real cream cheese. It’s super easy and silky smooth. All you have to do is throw all the ingredients into your food processor and give it a good blitz. It tastes even better than Tofutti Better Than Cream Cheese!

And since the base of this cream cheese is tofu, it’s rich in high-quality protein and heart-healthy fats. You can feel good about eating it. I can’t say the same for classic cream cheese, no matter how delicious it may be. We like to slather this vegan staple on a homemade sourdough bagel, crackers, or toast.

Tired of plain cream cheese? This tofu cream cheese recipe is customizable! You can make it sweet or savory with a few simple ingredient swaps. Strawberry, garlic herb, and green onion are a few of my favorites. The delicious options are endless!

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👩‍🍳 Why This Recipe Works

• Customize this vegan tofu cream cheese into any flavor!
• Costs less than store-bought cream cheese
• Gluten-free, dairy-free, and nut-free
• High in protein and unsaturated fat.
• Tastes very similar to regular cream cheese!
• Simple recipe, ready in 8 minutes!
• Made with wholesome ingredients with no additives
• Best vegan cream cheese ever!

🥘 Ingredients

This vegan cream cheese recipe with tofu calls for simple ingredients you can find at your local grocery store.

Tofu: You can find tofu near the produce in the refrigerated section. Be sure to buy firm, water-packed tofu. This will give you the thick creamy texture of cream cheese. Silken tofu is too soft. Extra firm tofu will work if you can’t find firm. For the best flavor, use a neutral-tasting tofu brand.

Coconut Oil: Coconut oil makes this vegan condiment silky smooth!

Lemon Juice: For a refreshing flavor and slight tang! Always use fresh lemon juice, which is far better than the bottled kind. If you’re in a pinch, apple cider vinegar will work in its place.

Seasoning: Onion powder, garlic powder, sea salt, and pepper give it a nice flavor boost. For sweet flavors, leave out the onion and garlic powder.

Nutritional Yeast: Nutritional yeast has a “cheesy quality” that’s perfect for vegan recipes. I can usually find it near the spices in the baking aisle.

📖 Variations

While this homemade vegan cream cheese tastes delicious as-is, you can adapt this basic recipe with whatever flavors you like! Here are a few ideas to get you started. Just be sure not to add too much extra moisture or you will lose the creamy texture. Freeze-dried fruit is a great option for fruit flavors.

• Berry: Omit the savory spices and add freeze-dried strawberry powder and powdered sugar.
• Chocolate: Omit the savory spices and add cocoa powder and powdered sugar. Adjust to taste.
• Garlic Herb: Mince 2 cloves of fresh garlic and add to the cream cheese mixture along with 1 tsp of dried dill, basil, and chives. Fold until well combined.
• Scallion: Tofu scallion cream cheese is my favorite! Finely slice green onions (start with one) and fold through the cream cheese.
• Pumpkin: Skip the savory seasonings and add pumpkin pie spice instead! You can also add a small amount of pumpkin puree and organic sugar for a sweet take.
• Honey Walnut: Skip the savory seasonings and add honey to taste then fold in chopped walnuts.
• Fresh Herbs: Stir in a mixture of minced fresh herbs! If you don’t have fresh, dried herbs work too.

🔪 Instructions

Vegan cream cheese with tofu is a breeze to make. Follow these simple instructions for best results.

Press Tofu: Lightly press out the excess moisture from the tofu. No need to use a tofu press, just a light press will do. Then add it to a food processor.

Process Ingredients: Add the rest of the ingredients into a food processor and blend until smooth. Scrape down the sides of the bowl with a spatula to ensure all the ingredients are incorporated.

Add Mix-Ins: Add your favorite mix-ins and blend one more time.

Store: Store the vegan cream cheese in the refrigerator for up to 7 days.

❓ Recipe FAQs

💭 Expert Tips

• Use your favorite brand of tofu or one that has a neutral taste.
• You can use a high-speed blender in place of a food processor.
• Be sure to store in a sealed container!
• If the mixture isn’t fully blending, use a spatula to scrape down the sides. Process again until smooth.
• If you want to make a sweet and savory flavor, double the batch and divide in half before adding mix-ins.

🍲 More Vegan Recipes!

• Vegan Bagels
• Butter Bean Hummus
• Vegan Fondue
• Healthy Stir Fry Sauce
• Vegan Pumpkin Banana Bread
• Banana Bread Recipe Without Butter
• Vegan Zucchini Muffins

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