Tofu Cream Cheese (Oil-Free)

Homemade tofu cream cheese is a wonderful thing to have lying around in your fridge. Dairy-free, nut-free, and gluten-free, it makes for a delicious and healthy snack, tasty spread for sandwiches and wraps, or nice addition to a pasta sauce.

This oil-free recipe is low in fat while still delivering the goods, with the miso paste and fresh dill adding layers of flavour for your tastebuds to enjoy. Everything then comes to life with lemon juice, salt, and chives (optional).

If you're in the market for more plant-based cheese, take a look at these recipes for 4-ingredient cashew parmesan and vegan cheesy pasta.

What is vegan cream cheese?

Vegan cream cheese is a plant-based twist on dairy cream cheese products. Commonly made with tofu or nuts such as cashews or almonds, it's becoming easier to find in supermarkets – at least here in the UK.

While many products might use vegan cheese cultures for flavour and/or coconut oil for a smoother texture, this simplified version is oil-free for a homemade alternative that's lower in calories.

Is it healthy?

This oil-free recipe results in a soft cheese substitute that's low in fat and also a complete source of plant-based protein (meaning it contains all nine essential amino acids).

Tofu contains healthy nutrients such as iron and calcium, and has been shown to lower LDL cholesterol. Just one small serving of this recipe contains:

• Calories: 77 kcal
• Protein: 8 grams (16% of RDA)
• Iron: 1 mg (6% of RDA)
• Calcium: 88 mg (9% of RDA)

(Amounts based on a third-party nutrition calculator)

For more ways to use tofu in your cooking, check out these recipes for tofu jalfrezi curry, vegan Singapore noodles, and baked tofu pancetta.

Herbs for vegan cream cheese

Herbs aren't essential in this recipe, but they do take the final product to another level and you'll often find them added to dairy cream cheese products. If possible, I'd recommend using the winning combination of fresh dill and chives.

Does tofu need to be cooked?

Tofu does not need to be cooked before eating. Available in varying degrees of firmness, it can make its way into desserts, smoothies, and recipes like this vegan cream cheese.

If you prefer to apply some heat to your bean curd, try out these recipes for smoked tofu risotto, roasted sprouts with tofu bacon, and grilled teriyaki tofu.

What you'll need

This simple recipe involves a few essential ingredients and a few optional extras. You'll need:

• Extra-firm tofu for the base
• Nutritional yeast for a slightly cheesy flavour
• Acidity from the cider vinegar and lemon juice
• Optional extras including white miso paste, dill, and chives

How to make tofu cream cheese

If using extra-firm tofu, you shouldn't need to press the water out of it.

Simply drain the tofu, break it into chunks, and add to a food processor.

Add the apple cider vinegar, lemon juice, nutritional yeast, miso paste, dill, and a pinch of salt.

Blend for a minute or two, stopping to scrape down the sides as you go.

If the mix is looking too thick or crumbly after a couple of minutes, add a little water or plant-based milk and blend again until smooth. I'd start with a few tablespoons of extra liquid and work up from there as necessary.

Once you have a smooth consistency, mix in chopped chives (optional), adjust the seasoning to taste (I'll sometimes add a little extra salt and/or lemon juice), and serve.

Serving suggestions

Enjoy the tofu cream cheese on vessels such as oatcakes, crackers, or toast.

You could use it as a dip, add it to wraps with other fillings, or have yourself some fancy schmancy vegan cucumber sandwiches.

It also works well as a way to add creaminess (and protein) to sauces, especially for pasta. It'll thicken or dry out the sauce on its own, so be sure to add extra liquid (such as pasta cooking water) to get the desired consistency.

Variations and tips for tofu cream cheese

• Texture: You'll want to blend this for a good minute or two to get an idea of how much extra liquid you'll need to add.
• Herbs: I love the combination of dill and chives, but you could easily leave these out.

Hey you – let me know what you think

If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

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More vegan recipe ideas

If you liked this recipe, you may also enjoy:

• Smoky Mushroom Pâté
• Moroccan Zaalouk
• Vegan Cheesy Pasta
• Vegan Cashew Cream
• Basic Hummus Recipe
• Spicy Kidney Bean Dip
• Lemony Butter Bean Dip
• Broad Bean Dip with Mint and Lemon

You can also check out my full list of vegan dips and snacks.