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I make this tofu cream cheese with firm tofu, coconut oil, and lemon juice in less than 10 minutes. It blends into a thick and creamy spread that rivals regular cream cheese. I like spreading it on bagels or dipping crisp crackers into it, and even my non vegan friends enjoy this homemade cream cheese.
Dairy free cream cheese might sound tricky. but wow, tofu makes it simple! Making this vegan cream cheese is super easy, I just throw all the ingredients into my food processor and blitz until smooth. You can also try this vegan cream cheese recipe for a delicious, dairy-free alternative that works well for bagels, crackers, and sharing with family and friends.
I created this tofu cream cheese so my kids and husband could enjoy a creamy spread without dairy. It started as another option alongside my vegan parmesan recipe, and I wanted something we could all enjoy as a family while avoiding processed and dairy foods. I really recommend giving it a try and seeing how it adds a tasty change to everyday meals.
As a mom with picky eaters, I really love this tofu cream cheese because it saves me time and keeps my kids happy at snack time. They were surprised to learn it is made with tofu because it tastes so good, and I love having a creamy spread ready in just 8 minutes that I know is nutritious.
Blending the tofu first gives me a silky and smooth base before adding the coconut oil and nutritional yeast. I found out that this method makes it easy for me to control the texture and flavor, creating a creamy spread that tastes rich without being heavy or processed. Having this simple approach means I can always make a batch that works for breakfast, snacks, or quick meals.
One Sunday after going for a family run, I decided to bring a batch of vegan bagels with this tofu cream cheese to share with my running crew. They could not believe it when I told them it was made of tofu. The mothers immediately asked me for the recipe, hoping their kids would enjoy it just as much as mine. 🙂
🥘 Ingredients
This vegan cream cheese recipe with tofu calls for simple ingredients. Here is what I use to complete this recipe.
Tofu: I usually grab my tofu near the produce in the refrigerated section. I make sure to get firm, water-packed tofu because it gives the cream cheese that thick, creamy texture I love. Silken tofu is too soft for this recipe, and if I cannot find firm, extra-firm works too. I try to pick a neutral-tasting brand for the best flavor.
Coconut Oil: I use coconut oil to make this vegan spread silky and smooth. It gives the cream cheese a lovely texture that makes spreading it so satisfying.
Lemon Juice: Fresh lemon juice adds a bright, refreshing flavor and a little tang. I always use fresh juice because it tastes so much better than bottled. In a pinch, I have used apple cider vinegar instead.
Seasoning: I add onion powder, garlic powder, sea salt, and pepper to give it a nice flavor boost. When I make a sweet version, I skip the onion and garlic powder so the flavors stay light.
Nutritional Yeast: Nutritional yeast gives it a cheesy flavor that makes this vegan recipe indulgent. I usually find it near the spices in the baking aisle, and I love keeping a jar on hand for recipes like this.
🔪 How To Make
Vegan cream cheese with tofu is a breeze to make. I follow these simple instructions for best results.
Press Tofu: I lightly press out the excess moisture from the tofu. I do not use a tofu press, just a gentle squeeze works for me. Then I add the tofu to my food processor.
Process Ingredients: I add the rest of the ingredients into the food processor and blend everything until smooth. I scrape down the sides of the bowl with a spatula to make sure all the ingredients are fully incorporated.
Add Mix-Ins: I add my favorite mix-ins and blend everything one more time until well combined.
Store: I store the vegan cream cheese in the refrigerator and use it within 7 days.
My #1 Secret Tip for this recipe is to press the tofu really well before blending so there is very little moisture left. This is key because it helps the cream cheese blend thick and smooth and keeps the texture close to classic cream cheese we all know.
Other Tips To Keep In Mind:
- Blender Option: I sometimes use a high-speed blender instead of a food processor and it works great.
- Taste and adjust: I taste the cream cheese and adjust the lemon juice and salt at the end.
- Scrape Sides: If the mixture is not fully blending, I use a spatula to scrape down the sides and process again until smooth.
- Sweet and Savory: When I want both sweet and savory flavors, I double the batch and divide it in half before adding mix-ins.
- Warm the oil: I melt the coconut oil before blending so it mixes evenly with the tofu. It helps avoid lumps in the spread.
📖 Variations
While I enjoy this homemade vegan cream cheese as is, I can easily adapt the base recipe with different flavors. I just make sure not to add too much extra moisture so the texture stays creamy.
Strawberry Delight: I blend 1 cup tofu with 1 tablespoon coconut oil and 1/4 cup fresh strawberries for a sweet spread. I love adding it to bagels or crackers for a fruity snack.
Garlic Herb: I mix 1 cup tofu with 1 tablespoon coconut oil, 1 teaspoon garlic powder, and 1 teaspoon dried herbs. I enjoy spreading this on toast or using it as a dip for vegetables.
Green Onion Zing: I stir 1 cup tofu with 1 tablespoon coconut oil and 2 chopped green onions. I like serving this creamy spread with crackers or sandwiches for extra flavor.
🍽 Serving Suggestions
I like to spread this tofu cream cheese on a toasted vegan bagels or serve it with vegan graham crackers. The creamy texture pairs well with crunchy or chewy bases and works for breakfast or a light snack.
I also enjoy using it as a topping for vegan zucchini muffins or as a spread on my spinach pancakes. The mild tang balances baked or savory dishes and adds moisture without heaviness. These pairings are fantastic for brunch or simple meal prep.
🧊 Storage Directions
Refrigerating: I store tofu cream cheese in an airtight container in the fridge for up to 7 days. I give it a quick stir before using since some separation can happen as it sits.
Freezing: I do not recommend freezing tofu cream cheese since it can change the texture and make it grainy once thawed. It is best enjoyed fresh or stored in the fridge.
Reheating: I do not reheat tofu cream cheese. I let it sit at room temperature for a few minutes before spreading if it is too firm straight from the fridge.
❓Recipe FAQs
I find this happens when too much lemon juice or vinegar is added at once. I start with a small amount, blend, then taste before adding more. If it is already too sour, I balance it by blending in a bit more tofu or a touch of nutritional yeast.
I notice this usually happens when the tofu is not blended long enough or when it is too firm. I use silken or soft tofu and blend it until completely smooth, scraping down the sides as needed. If it still looks grainy, I keep blending and add a small splash of lemon juice or plant milk to help it smooth out.
I blend the tofu until smooth, then chill it for at least 1 hour before using. The texture firms up as it rests, making it easier to spread. For an even thicker result, I use less liquid and stop blending once it is smooth.
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📋 Recipe Card
Tofu Cream Cheese Recipe
I make this tofu cream cheese with firm tofu, coconut oil, and lemon juice in less than 10 minutes. It blends into a thick and creamy spread that rivals regular cream cheese. I like spreading it on bagels or dipping crisp crackers into it, and even my non vegan friends enjoy this homemade cream cheese.
Servings: 10 servings
Calories: 69kcal
- My #1 Secret Tip for this recipe is to press the tofu really well before blending so there is very little moisture left. This is key because it helps the cream cheese blend thick and smooth and keeps the texture close to classic cream cheese we all know.
- Blender Option: I sometimes use a high-speed blender instead of a food processor and it works great.
- Taste and adjust: I taste the cream cheese and adjust the lemon juice and salt at the end.
- Scrape Sides: If the mixture is not fully blending, I use a spatula to scrape down the sides and process again until smooth.
- Sweet and Savory: When I want both sweet and savory flavors, I double the batch and divide it in half before adding mix-ins.
- Warm the oil: I melt the coconut oil before blending so it mixes evenly with the tofu. It helps avoid lumps in the spread.
Calories: 69kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 117mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g