This cream cheese recipe is very tasty. I used it to make buffalo chick’n dip and it turned out much better than the times I’ve used store bought vegan cream cheese. Definitely making this my go to vegan cream cheese.

This is our GO TO vegan cream cheese… the BEST tasting we’ve found!
Thank you for posting these recipes to live for!

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

I swapped 2/3 of the coconut oil for fat free plain Greek yogurt (one 5 oz container). The result was more of a soft spread and a little tangier (think I will skip half the lemon juice next time) but VERY good! (One container of yogurt and 3 1/2 TB coconut oil)

To make cream cheese made from Tofu is just amazing & it is really, really good. Made it for the first time last week and made another batch yesterday. So much quicker & cheaper than the nuts based cheeses. Thanks Candice.

Do you press the tofu first?

Has anyone tried this to stuff jalapeno poppers? I was wondering if it would work for that.

Why not use silky tofu and less coconut oil?

This was incredible, and I almost like it better than Tofutti because this has better nutrition!! That’s saying a lot for a diehard Tofutti fan over here! I didn’t have miso so I swapped it for half tahini half soy sauce.

I made this for recipe specifically for plain cream cheese morning bagels. He gets heart burn with coconut oil, so I used earth balance vegan sticks. He really loved it! I thought it was salty and grainy still despite using vanilla almond milk to make it smoother. But I used a food processor and probably should have used the vitamix instead. I should’ve waited on the salt. I will try again in vitamix and wait on the salt. I will say though adding jam made it a lot less grainy! I will try your plain cream cheese recipe for the frosting too. Plant based diets take some adjustments and we just keep trying! Thanks.

This is a game changer! I’ve been looking for a low(er) calorie vegan substitute for peanut butter and this is it.
I used canola oil rather than coconut and its working out. Going to try to reduce the amount of oil next time to bring the calorie count down. I’ve found that this recipe as written packs more calories than the nutrition data on the recipe suggests.
Thanks for the great recipe!

Hi there, I made the vegan mozzarella for my son and he loved it. I’d love to make this cream cheese also, but he is allergic to coconut, could this be swopped out for another oil? If so what would you use? Thank!!

For a sweet cream cheese can i add only the nutritional yeast and leave out the miso paste?

Would it be possible to use this cream cheese for a cheesecake recipe?

This was sooo good I coul have eaten it straight out of the container.

Hi I just calculated the nutritional values for this recipe and my sodium and calorie count is way off from the values suggested for thi recipe.

Total sodium without the salt = 700.3 so per 1/4C = 87.5mg
Total calories = 1992.6 so per 1/4C = 249.1cal
Total net carbs =39.54 so per 1/4C = 4.94g
Total fats = 124.6 so per 1/4C = 15.58g

Could you please share the product brands you use to match the nutritianal values that you suggests? Thank you

may I know how long it can keep in refrigenator？

this tasted amazing!! thank you!! the tanginess is spot on to cream cheese’s. i calculated the nutritional facts on this, but somehow got a WAY larger calorie count than yours. 1 tbsp of coconut oil = 120 calories. 5 oz is like almost 10 tbsp of coconut oil.

This recipe is amazing. The combination of spices give it a nice sharp tang. The coconut oil helps iit set up in the fridge so it’s great for spreading. I made this recipe straight up twice except I used chive instead of dill (my personal preference). Firm or soft tofu works. Yesterday we made macaroni and cheese with it- just added a little cashew milk and topped it with Chao Cayenne cheese crumbled. Thanks so much- it’s a family favorite. Glad it just popped up when I was looking for a bagel recipe. 👍

My husband says he thinks this tastes better than regular cream cheese and he’s soooo picky about vegan recipes. This is going to be a staple in our household!

Looking forward to more recipes like this one!

You are the beeeeest!

If all I have is red miso but don’t have the ability to go to the store to get white miso , would that be an okay swap out? I know it would affect the color which I don’t really mind but would it affect the flavor ?

Turned out great. Can’t wait to try it tomorrow on my bagel 🙂

can oatmilk be used instead of soy?

Can you use another plant based milk besides soy? Also is extra firm tofu okay?

I attempted to print just your recipe but got 4 pages colored pictures also. Why do I need all the damn pictures? Are you getting a royalty from the printing ink people?

Would firm silken tofu work? I’ve been having trouble finding regular tofu in these pandemic times.

Can I leave the oil out? Would I need to replace it to keep the texture accurate “

Just made this an enjoyed it on toast!! So simple and so yummy! I used my food processor as my blender isn’t the greatest so I didn’t get the creamy texture like Candice did that didn’t change the flavor!

Super easy and beginner friendly! Way better than any store bought cream cheese!

As a vegan chef and vegan food truck owner I would highly recommend this cream cheese recipe! ♥️ It’s so easy and takes no time at all. Give it a try yourself!

When you say skip the savoury herbs for a sweet cream cheese, does that include the miso and nutritional yeast?