Make your own Vegan Tofu Cream Cheese using just 7 simple ingredients and 5 minutes of prep! It's thick, creamy, tangy, and makes for the perfect breakfast spread for toast or bagels.
If you're ever in the mood for a bagel spread, this homemade cream cheese is a definite must-try.
It's incredibly simple to make and better than store-bought!
It's made with firm tofu and a few other simple ingredients. If you're dairy-free and nut-free, you're in luck— this cream cheese is for you.
Spread on a bagel, incorporate it into a recipe, or simply dip veggies in it.
This recipe was originally created in 2022 but I thought it deserved more love and new pictures.
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Ingredients
This delicious vegan cream cheese is easy to make and requires only 7 simple ingredients like firm tofu, lemon juice, vegan butter, and salt.
Mix in scallions, shredded carrots, and fresh herbs for a savory vegan spread.
Alternatively, sweeten it up by incorporating raisins, cinnamon, and walnuts!
Firm Tofu: Tofu is the base of our cream cheese. When blended, it becomes super smooth and creamy!
Apple Cider Vinegar and Lemon Juice: Adds tang and flavor. The combination of both is a must.
Nutritional Yeast: Umami and slight cheesiness.
Garlic: Optional but delicious— leave out if you're making a sweet cream cheese.
Vegan Butter: Vegan butter adds a delicious flavor but will help the cream cheese firm up in the fridge and become smooth and thick— it's important for texture. This can't be left out but can be replaced with refined coconut oil.
See recipe card for quantities.
Helpful Equipment
This cream cheese recipe is straightforward and requires only a blender.
For a velvety smooth texture, a high-quality blender is preferred. A food processor can work but won't be as smooth.
I used my NutriBullet and it works perfect.
How to Make This Recipe
With just a handful of basic ingredients and a block of firm tofu, you can whip up a tangy and creamy plant-based cream cheese in no time!
The full written recipe can be found in the recipe card below.
Step 1: Add the firm tofu to a blender along with the remaining ingredients.
Step 2: Blend until smooth and creamy.
Step 3: Pour into a container or bowl and chill in the fridge for 30 minutes to an hour before serving, if possible. The butter will harden and the texture will become smooth and creamy.
Step 4: Add any desired flavors and serve on a bagel or sandwich. Enjoy!
Note: If you aren't using Kosher salt, please use half the amount listed and add more as needed— read note in the recipe card for more information.
Variations
This simple vegan cream cheese recipe is easy to customize and spreads beautifully!
It tastes great on bagels, sandwiches, or as a dip for veggies. Here are a few ideas to give it some extra flavor!
Scallions: Simple but delicious!
Strawberry: Add mashed strawberries for a fruity twist!
Garlic Herb: Add roasted garlic and herbs like fresh dill, parsley, chives, and scallions.
Sun-Dried Tomato: Mix in chopped sun-dried tomato.
Cinnamon Walnut: Add cinnamon, raisins, and crushed walnuts for a sweet twist.
Serving Ideas
One of the best parts about this vegan tofu cream cheese recipe is its versatility!
It's so adaptable, making it perfect for trying out different flavors and various dishes.
Here are a few of my favorites:
Bagels or toast: My favorite way to serve this cream cheese is spread onto bagels or sourdough with toppings like capers, arugula, fresh herbs, and red onion.
Use as a dip: Use cream cheese as a dip for crunchy vegetables like celery and carrots or add as a spread on a charcuterie style board.
Spread on sandwiches: Use in replace of mayo on your favorite wraps and sandwiches.
In pasta or lasagna: Add a dollop on top of pastas or lasagna soup.
Tips & Tricks
No need to press the tofu. Drain the package but pressing is not recommended. The water in the tofu will help make blending a lot easier and improves the texture.
Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
Add additional ingredients. This is a plain and simple cream cheese base, feel free to add in your favorite add-ins like scallions, cinnamon, or even strawberries!
Storage
Tofu cream cheese will keep in a sealed container in the fridge for up to 5 to 7 days. Freezing can change the texture and is not recommended.
Frequently Asked Questions
This recipe is best served as a spread but can be used to make frosting— be sure to omit the garlic!
This recipe has only been tested with tofu and cannot be made soy-free.
Tofu cream cheese is made of firm tofu and other ingredients like vegan butter, lemon juice, apple cider vinegar, and salt.
Violife, Tofutti, and Kite Hill are all great options to look for when buying store-bought cream cheese.
More Recipes
Looking for other spreads and sauce recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Vegan Tofu Cream Cheese
Ingredients
- 14 ounce Firm Tofu
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Lemon Juice
- 1 tablespoon Nutritional Yeast
- 1 large Garlic Cloves optional
- 3 tablespoons Vegan Butter melted
- 1 teaspoon Kosher Salt see note
Instructions
- Drain the water from the package of tofu— don't press it.
- Add the firm tofu to a blender along with the remaining ingredients. If you aren't using Kosher salt, please use half the amount listed and add more as needed— read note below.
- Blend until smooth and creamy.
- Pour into a container or bowl and chill in the fridge for 30 minutes to an hour before serving, if possible. The butter will harden and the texture will become smooth and creamy.
- Add any desired flavors and serve on a bagel or sandwich. Enjoy!
Notes
Disclosure: This page contains some affiliate links. Please know that I may receive a percentage or commission from a link included on this page, at no extra cost to you. I will only ever recommend a product that I have used and believe has substantial value to my readers.
Christine says
How long does this keep in the fridge for?
Liv says
5 to 7 days in an airtight container 🙂
Sonja says
Really excellent and delicious!! Best vegan cream cheese I've found!
Liv says
That's amazing!! Thank you so much for leaving a review. Means so much 🙂