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5-Minute Whipped Tofu Cream Cheese

5 from 5 votes
Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you'd never know it's vegan!
Prep Time: 5 minutes
Total Time: 5 minutes
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Sep 15, 2023 (Last updated Aug 20, 2026) by Hannah Sunderani

This Tofu Cream Cheese is light, whipped, smooth, and creamy – everything you’d want in a vegan cream cheese recipe! It requires just 5 simple whole food ingredients that you likely have on hand, and it takes 5-minutes to blend together. Slather it on your favourite bagels just like you would classic cream cheese! 

I love that this recipe uses tofu instead of cashews or coconut for a cream cheese that’s filling and will stick with you. Spread it on to bagels and bread, or you can even spread it on Vegan Coconut Flour Pancakes for an extra creamy touch!

I also offer 3 flavour variations that you can easily make to switch it up flavours! I can’t wait for you to try it! So without furtho ado, let me tell you exactly how to make this tofu cream cheese.

image of tofu cream cheese being spread onto a bagel on a white plate. The plate is sitting on a white backdrop.
Hannah’s hot take

Why You’ll Love My Recipe

When I was developing recipes for The Two Spoons Cookbook, I mastered the art of making vegan cheeses with raw cashews. There’s even a whole chapter dedicated to vegan cheeses. So trust when I say I’m an expert at vegan cheese.

But, I wanted to make another non-dairy cream cheese that was nut-free, because I’m often asked if there’s substitutions for cashews for those with allergies.

Cue this tofu cream cheese recipe! I originally got the idea on my first trip to New York City. It was the first time I tried TOFU cream cheese. I loved this vegan cream cheese alternative so much – in terms of texture and taste – and so I had to recreate this New York style cream cheese for the blog.

Hannah xx

image of all the five ingredients you need to make tofu cream cheese all separated into individual bowls on a white backdrop.

Ingredient Notes

You’ll need just a few simple ingredients to make the basic recipe! 

  • Extra-firm tofu – I chose to make this recipe using extra-firm tofu because it doesn’t require any pressing and helps create ultra thick and creamy texture just like regular cream cheese. Firm tofu will work, but I’d recommend pressing it for at least 10 minutes to draw out the excess moisture. This will help make it as thick as possible!
  • Coconut yogurt – Since this cream cheese is not cultured, it is important to add a bit of tang to this mix to recreate that classic flavour. If you are using a store-bought version, make sure to use a cultured, plain version so your cream cheese tastes like the real deal! 
  • White miso – Miso paste is a fermented soybean product and helps add umami flavour. I recommend using white miso paste for it’s milder flavour. I also recipe tested this with yellow miso and it was good!

​For complete ingredient measurements, scroll down to the recipe card at the bottom of this post! 

image of the tofu cream cheese swirled into a bowl with a spoon in the middle for scooping. The bowl is on a white backdrop.

How to Make Tofu Cream Cheese

Making homemade vegan cream cheese is so quick and easy, you can make it in less time than it would take for you to drive to your local grocery store for a store-bought version. Simply add all of the base ingredients into a high-speed blender and blend on low, increasing the speed to high, until everything is smooth and combined. 

all of the ingredients needed to make tofu cream cheese added to a blender.
add all of the ingredients to a blender.
blend on medium speed until smooth and creamy, about 1-minute.
blend together on medium speed until smooth and creamy, about 1-minute.
image of the tofu cream cheese swirled into a bowl with a spoon in the middle for scooping. The bowl is on a white backdrop.
Scoop into a bowl with a spatula.
image of tofu cream cheese being spread onto a bagel on a white plate. The plate is sitting on a white backdrop.
Slather onto bagels and enjoy!
image of tofu cream cheese 4 ways (plain, chive, herb and garlic, and strawberry) slathered between bagels. The bagels are stacked on top of each other showcasing the flavour variations sitting on a white countertop with a white backdrop.

Flavour Variations 

In addition to the classic base flavour, I’ve also developed 3 flavour variations for you to try!  Chive Cream cheese, herb and garlic, and strawberry. See details below on how you can simply transform my recipe into one of these flavours.

Chive Cream Cheese

Stir 1/4 teaspoon of freshly chopped chives in, then add additional chives to taste.

image of chive cream cheese spread onto a bagel on a white plate on a white backdrop
chive cream cheese variation

Herb and Garlic Cream Cheese

Add 1/4 teaspoon dried onions, 1/4 teaspoon dried garlic powder to the homemade cream cheese ingredients and blend until smooth. Then, stir in 1/4 cup freshly chopped parsley. Adjust to taste, as needed. 

image of herb and garlic cream cheese spread onto a bagel on a white plate on a white backdrop
herb and garlic cream cheese variation

Strawberry Cream Cheese

Add 1/4 cup mashed strawberries and 1/4 cup powdered sugar to the tofu spread and blend until smooth. Enjoy! 

image of strawberry cream cheese spread onto a bagel and decorated with fresh strawberries, on a white plate on a white backdrop.
strawberry cream cheese variation
image of bagels sliced in half with the various cream cheese spreads slathered into the middle of each bagel. The bagels have been stacked into a rectangular class container on a marble backdrop.

I hope you love this Tofu Cream Cheese recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more vegan cheese recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

GFNFRSGF

5-Minute Whipped Tofu Cream Cheese

5 from 5 votes
By Hannah Sunderani
Light and whipped, smooth and creamy with a little bit of tang. This nut-free and dairy-free tofu cream cheese is made with five simple ingredients, and takes 5-minutes to make. It tastes so much like real cream cheese, you'd never know it's vegan!
Print Recipe Pin Recipe
image of tofu cream cheese being spread onto a bagel on a white plate. The plate is sitting on a white backdrop.
Prep Time 5 minutes
Total Time 5 minutes
Serves 8 people

Ingredients

  • 1 package extra-firm tofu (340g), roughly chopped
  • ½ cup coconut yogurt
  • 3 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tbsp white miso
  • 2 tbsp avocado oil

Instructions

  • In a blender, add the chopped tofu, coconut yogurt, apple cider vinegar, sea salt, miso and avocado oil. Blend on low, increasing the speed to high, until everything is smooth and combined.
    (Optional to use a tamper to help with blending if things get stuck, or stop the blender and scoop down the sides with a spatula from time to time to ensure smooth blending).
  • Slather onto bagels and enjoy. Or add any flavour variations you wish at this time. (See notes below for chive, herb and garlic, and strawberry cream cheese flavour variations).

Notes

Flavour Variations:
Chive Cream Cheese: After blending, add ¼ tsp of fresh chopped chives and stir into the cream cheese.
Herb and Garlic Cream Cheese: add  ¼ tsp dried onions, ¼ tsp dried garlic to the tofu cream cheese and blend until smooth and combined. After blending, add 1/4 cup freshly chopped parsley and stir into the cream cheese.
Strawberry Cream Cheese: Add ¼ cup mashed strawberries and ¼ cup powdered sugar to the mixture. Blend until smooth and combined.
Recipe will keep in the fridge for one week. Store in an air-tight container. 
This recipe can also be frozen for up to 3 months. Store in an air-tight container. Let thaw and mix together with a spoon if there’s any separation.
 

Is this vegan cream cheese freezer friendly?

Yes! In addition to keeping for up to 1 week in an airtight container, this nut-free recipe can also be frozen for up to 3 months. If freezing, make sure to store in a freezer-safe container such as a mason jar. This will help prevent freezer burn and retain the flavour and texture of the cream cheese. 

Approvals

Nutrition

Calories: 73kcal | Carbohydrates: 3g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 403mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
DID YOU

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  1. Thank you for this easy recipe! Where I live it’s not easy to get coconut yoghurt. Have you tried it with other types of yoghurt (eg soy)? I would be grateful for your input.

    Reply

  2. This looks delicious. Can I omit the oil in this recipe or do you have a low fat alternative to the oil?

    Reply

  3. How delicious. Herb and garlic cream cheese on bagels and so damn easy to make. Vegan is not that hard so I’m discovering

    Reply

  5. Deliiicious. I felt like eating a toasted roll with cream cheese, but didn’t want to buy any processed one.
    I just made half the recipe, and then divided it into the plain and herb & garlic. I used the kite hill original yogurt though, instead of coconut. It was so easy and totally satisfied my cravings. Thank you, Hannah for such an easy, delicious but healthy cream cheese recipe.

    Reply

  6. So easy and delicious. Had bought some baggles yesterday in Victoria. Made the recipe this morning and added some sumac, a little dry garlic and barberries. Perfect!

    Reply