Sep 15, 2023 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 ingredients and 5-minutes to blend together. Slather it on your favourite bagels just like you would classic cream cheese!
In addition to being the perfect rich and creamy texture, it’s also high in protein so it’ll stick with you as a wholesome and filling breakfast spread for your favourite vegan bagels, toast, or you can even spread it on Vegan Coconut Flour Pancakes for an extra creamy touch! This simple recipe includes a classic base recipe made with 5 simple ingredients, as well as 3 flavour variations you can easily make to switch it up.
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, including a Cashew Cream Cheese! And while I absolutely love my cashew-based cheeses (make sure to check them out or try this Vegan Cashew Cheese recipe from the blog), 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 and recent trip to New York City. It was the first time I tried tofu cream cheese (you can’t go to New York and NOT indulge in their classic breakfast bagels loaded with cream cheese). I loved their cream cheese alternative so much – in terms of texture and taste, you’d never know it was vegan! I knew I had to recreate this one for the blog.
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.
You’ll need just 5 main ingredients to make the basic recipe!
For complete ingredient measurements, scroll down to the recipe card at the bottom of this post!
In addition to the classic base flavour, I’ve also developed 3 flavour variations for you to try!
Stir 1/4 teaspoon of freshly chopped chives in, then add additional chives to taste.
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.
Add 1/4 cup mashed strawberries and 1/4 cup powdered sugar to the tofu spread and blend until smooth. Enjoy!
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.
If the cream cheese ingredients get stuck or stop the blade of the blender, use the tamper to help press the ingredients down into the blade. Alternatively, stop the blender periodically to scoop down the sides with a spatula. When it’s ready, it should be completely smooth.
Then, if adding, stir any flavour variations into the cream cheese at this time until well combined. Once ready, transfer this cream cheese into an airtight container and chill in the fridge until ready to use, or slather on bagels right away and enjoy!
I love the light, whipped texture this cream cheese has when made in the blender, but it can also be made in the food processor or even with an immersion blender! Use what you have!
For the best vegan cream cheese texture, I recommend using extra-firm tofu. It’s hearty enough to create a well-textured cream cheese while smooth and creamy enough once blended to make a velvety cream cheese! Avoid using tofus like silken tofu or soft tofu – these are better suited for making desserts like Vegan Chocolate Mousse.
I haven’t tested using this creamy tofu cream cheese in baked recipes like cheesecake or creamy pasta bakes and am not sure if it would work well. Most commercially made vegan cream cheese brands are made with stabilizers such as xanthum gum or guar gum. These stabilizers help improve the texture and consistency of these products and can also help stabilize the filling of desserts like cheesecake. Since this homemade version is made without stabilizers, this can pose a problem. However, it would work as the perfect creamy spread in recipes like cream cheese frosting for my Homemade Cinnamon Rolls or Vegan Carrot Cake!
Yes! If you prefer a creamier cream cheese, replace the extra-firm tofu with firm tofu or add 1 tablespoon extra of coconut yogurt. If you prefer a thicker cream cheese, use 1 tablespoon less oil. Thicker cream cheeses may take more time to blend completely, so use your tamper! (Or stop the blender to scrape down the sides).
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.
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.
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