Tofu Cream Cheese (Vegan Recipe)
Cream cheese is traditionally not vegan, but that doesn’t mean you can’t make a simple tofu cream cheese at home using vegan ingredients. This vegan tofu cream cheese can be whipped up within 7 minutes.
I’m all about making vegan versions of cheese products including Vegan Feta Cheese, Vegan Mozzarella Cheese, and Vegan Nacho Cheese. And as per requests of many readers, I wanted to share my vegan cream cheese recipe.
Here is an easy way to make a creamy, whole foods cheese replacement using tofu and pantry staples, so you can enjoy creamy, cheesy goodness while saving money and without leaving the house.
Related Recipe: Everything Bagel Seasoning
TOFU CREAM CHEESE
DAIRY-FREE | NUT-FREE | GLUTEN-FREE
This easy tofu cream cheese recipe is a simple way to make any bagel, pasta, or dessert (tofu frosting) more creamy and full of flavour. Store in the fridge for up to 7 days, or freeze it, and use in countless recipes!
How To Make: Vegan Cream Cheese
INGREDIENTS FOR TOFU CREAM CHEESE (VEGAN):
- Firm tofu
- Nutritional yeast
- Miso paste (white is preferred)
- Coconut oil (Refined/deodorized)
- Lemon juice
- Apple cider vinegar
- Salt
- Onion powder (optional)
- Garlic powder (optional)
- Dried dill (optional)
- Unsweetened soy milk (optional)
OPTIONAL CREAM CHEESE FLAVOURS:
- Herb and garlic: add in 1 tsp garlic powder and 1/4 cup freshly chopped herbs
- Everything bagel: 2 tbsp everything bagel seasoning
- Vegan Smoked Salmon: 1 tsp fresh dill & ¼ cup chopped carrot lox
- Strawberry: skip the savoury herbs in the original recipe, add ½ cup mashed strawberries and 2-3 tbsp powdered sugar
KITCHEN EQUIPMENT I USED:
- Measuring Cup and Spoons
- Food Processor or Vitamix
- Wooden Spoon
- Tupperware Container
- Tofu Press (optional)
Related Recipe: Best Vegan Feta Cheese
- 1-454 g block firm tofu
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 5 oz melted coconut oil (refined/deodorized)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- ¼ tsp dried dill
- Unsweetened soy milk as needed to blend
- Place tofu, nutritional yeast, miso, coconut oil, lemon juice, apple cider vinegar, salt, onion powder, garlic powder, and dried dill in a blender or food processor and puree until very smooth, scraping down the sides.
- It gets quite thick, so you will need to help it along with a damper or wooden spoon. This may take some time, let it blend.
- Taste and salt as needed.
- Place tofu mixture into a sealable Tupperware or bowl. Cover and place in the fridge.
- Spread onto your favourite bagels, or crackers or use in recipes.
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
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Dash says:
Hey there, thanks for sharing this awesome recipe! I made it with a couple of changes – using roasted garlic instead of the garlic powder. Sometimes, the cream cheese develops bubbles overnight, and goes bad pretty quick. Any suggestions on how to avoid the bubbles formation in the cream cheese, and whether at all the shelf life can be extended naturally in any way? I like to make a big batch for my family… thanks so much