5-Minute Tofu Cream Cheese

4.67 from 6 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 by Hannah Sunderani

5-Minute Tofu Cream Cheese

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 bagelstoast, 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.

image of tofu cream cheese being spread onto a bagel on a white plate. The plate is sitting on a white backdrop.

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.

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.

This Tofu Cream Cheese is….

  • Vegan 
  • Nut-free
  • Made with 5 ingredients
  • Wholesome
  • Freezer-friendly
  • High in plant-based protein
  • Perfect spread for bagels
  • Beginner friendly
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 5 main 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. My homemade coconut yogurt is my favourite to use. It requires just 2 ingredients and is perfectly thick, creamy, and tangy. 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! 
  • Apple cider vinegar – Adds additional tanginess that brightens the flavour. Do not skip this!  
  • White miso – Miso paste is a fermented soybean product and helps add umami flavour as well as additional depth from the fermentation process. I recommend using white miso paste for it’s mild, neutral flavour, but yellow miso is the next best option. Avoid red miso.  
  • Avocado oil – Helps give this cream cheese a smooth and silky texture, while also keeping it neutral in flavour. If you don’t mind a stronger flavour, you can also use olive oil, or refined coconut oil.

​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.

Flavour Variations 

In addition to the classic base flavour, I’ve also developed 3 flavour variations for you to try! 

close up 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.

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

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. 

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! 

image of tofu cream cheese spread onto a bagel and sprinkled with pepper on a white plate. The plate is sitting on a white backdrop.

Recipe FAQs

I don’t have a blender. Can I make this vegan cream cheese recipe in the food processor?

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!

What type of tofu should I use for cream cheese?

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

Can I use this cream cheese in recipes that call for traditional cream cheese?

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!

Can I adjust the consistency of this cream cheese?

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). 

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. 

image of tofu cream cheese spread onto a bagel and sprinkled with pepper on a white plate. The plate is sitting on a white backdrop.

More Homemade Vegan Recipes You Might Like:

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. 

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5-Minute Tofu Cream Cheese

4.67 from 6 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!
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
  • Β½ cup coconut yogurt
  • 3 tbsp apple cider vinegar
  • 1 1/2 tsp fine 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 ΒΌ tsp of fresh chopped chives and stir into the cream cheese.
Herb and Garlic Cream Cheese: addΒ  ΒΌ tsp dried onions, ΒΌ 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 ΒΌ cup mashed strawberries and ΒΌ 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.Β 
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.

Approvals

Nutrition

Calories: 59kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 518mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.1mg
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  1. I don’t know what went wrong. I followed the recipe exactly. I even had a tofu that was 454 grams, so I got out a kitchen scale and weighed out 340 by cutting tiny bits off at a time. There is a very strong tofu flavor which granted I actually enjoy the taste of tofu… I even ate some of the raw bits I cut off… though it’s off putting in what’s supposed to be a cream cheese and there’s also has a very strong vinegar taste as well. I don’t know what I was expecting. Now I need to figure out a use for this blended vinegary salty tofu since I don’t want it to go to waste. Probably would be good for a potato or pasta salad πŸ€·β€β™€οΈ

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

  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

  4. 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.

  5. 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!