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    Home Β» Recipes Β» Tofu Cream Cheese (Oil-Free)

    Tofu Cream Cheese (Oil-Free)

    Jun 27, 2022 by The Pesky Vegan | 8 Comments

    66 shares
    Jump to Recipe >
    Healthy Tofu Cream Cheese Pin

    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.

    Tofu Cream Cheese in Bowl with Bread and Dill

    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.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Blended Tofu Cream Cheese in Food Processor

    Jump to:

    • What is it? πŸ§€
    • Nutrition 🌱
    • Herbs 🌿
    • Uncooked tofu πŸ‘Œ
    • Ingredients πŸ“‹
    • Step by step πŸ“·
    • To serve 🍽️
    • FAQ ❓
    • Variations πŸ”€
    • Recipe πŸ‘¨β€πŸ³

    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.

    Fresh Dill and Chives for Vegan Cream Cheese

    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
    List of Ingredients to Make Tofu Cream Cheese

    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.

    Recipe Process Shot - Tofu Pieces in Food Processor

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

    Recipe Process Shot - Vegan Cream Cheese Ingredients in Food Processor

    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.

    Recipe Process Shot - Dairy-Free Cream Cheese After Blending

    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.

    Vegan Tofu Cream Cheese with Spreading Knife and Toasted Bread

    Recipe FAQ

    Which tofu is best for cream cheese?

    I like the texture that you get from extra-firm tofu, however softer varieties or even silken tofu would probably be fine here. Note that the water content will vary, so you may want to press your tofu and/or limit the amount of extra liquid you add.

    Is this recipe gluten-free?

    Provided you use a GF miso paste and plant-based milk, this recipe will be gluten-free (those ingredients usually are GF, but it's worth checking if you're concerned). If you're unsure, simply omit the miso paste and use water instead of plant-based milk.

    How long will it keep?

    Store the tofu cream cheese in an airtight container in the fridge for up to four days. I would avoid freezing it as the texture may change once defrosted.

    Can I add coconut oil?

    If you'd like a slightly silkier texture, try adding a few tablespoons of melted coconut oil (note that this will drastically increase the amount of saturated fat in the recipe).

    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.
    Plant-Based Cream Cheese with Tofu in Bowl

    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 πŸ‘‡

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

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. πŸ‘‡

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Smoky Mushroom PΓ’tΓ©
    • 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.

    Vegan Tofu Cream Cheese with Spreading Knife and Toasted Bread

    Tofu Cream Cheese (Oil-Free)

    The Pesky Vegan
    Homemade tofu cream cheese is a wonderful thing to have lying around in your fridge. Low-fat, dairy-free, nut-free, and gluten-free, it can be put to a number of other uses in the kitchen.
    5 from 2 votes
    Rate this Recipe Print Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Cheese
    Cuisine Gluten-free, Vegan
    Servings 6
    Calories 77 kcal

    Ingredients
     

    • 14 oz (400 g) plain extra-firm tofu
    • 1 tablespoon apple cider vinegar
    • Juice of 1 lemon (plus more to taste)
    • 2 tablespoons nutritional yeast
    • 1 tablespoon white miso paste (optional, see GF note)
    • 5-6 sprigs fresh dill (plus more to taste, optional)
    • Salt to taste
    • Water or plant-based milk
    • Chives (optional)
    Prevent your screen from going dark

    Instructions
     

    • If using extra-firm tofu, you shouldn't need to press the water out of it. Simply drain, break 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) and adjust the seasoning to taste. I'll sometimes add a little extra salt and/or lemon juice.
    • Enjoy the tofu cream cheese on oatcakes, as a dip, or in savoury dishes such as cucumber sandwiches or pasta sauce (see notes).
      πŸ“Έ Recipe steps >
      πŸ“– Table of contents >
    Rate this recipe πŸ‘‡

    Notes

    Gluten-free: Provided you use a GF miso paste and plant-based milk, this recipe will be gluten-free (those ingredients usually are GF, but it's worth checking if you're concerned). If you're unsure, simply omit the miso paste and use water instead of plant-based milk.
    Texture: You'll want to whizz this for a good minute or two without adding liquid until you start to see the tofu really break down and become smooth.
    Tofu: I like extra-firm tofu, however softer varieties or even silken tofu would probably be fine here. Note that the water content will vary, so you may want to press your tofu and/or limit the amount of extra liquid you add.
    Storage: Store the tofu cream cheese in an airtight container in the fridge for up to four days. I would avoid freezing it as the texture may change once defrosted.
    Pasta sauce: I've tried the tofu cream cheese in a pasta sauce and found that it worked well. 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. Try it in place of the cashew cream in this creamy mushroom pasta.
    If you liked this recipe, you might also enjoy:
    • Smoky Mushroom PΓ’tΓ©
    • Easy Cashew Parmesan
    • Baked Tofu Pancetta
    • Vegan Cashew Cream
    • Basic Hummus Recipe
    • Vegan Jalfrezi with Tofu
    • Lemony Butter Bean Dip
    • Broad Bean Dip with Mint and Lemon
    Β 
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 77kcalCarbohydrates: 4gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 355mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 4mgCalcium: 88mgIron: 1mg
    Nutrition Facts
    Tofu Cream Cheese (Oil-Free)
    Amount Per Serving
    Calories 77 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 2g
    Monounsaturated Fat 1g
    Sodium 355mg15%
    Potassium 72mg2%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 8g16%
    Vitamin A 53IU1%
    Vitamin C 4mg5%
    Calcium 88mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword dairy-free cream cheese, plant-based cream cheese, tofu recipe, vegan cream cheese
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan

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      Recipe Rating




    1. Vince

      January 03, 2023 at 1:23 pm

      Hi There!
      Could you please suggest an exact amount of lemon juice to start with?
      There’s too much of a lemon size variation here in the USian markets.

      Reply
      • The Pesky Vegan

        January 03, 2023 at 10:02 pm

        No problem – 1 medium lemon (as used in this recipe) would provide around 3 level tablespoons of juice. Hope this helps!

        Reply
    2. Kate

      September 07, 2022 at 6:00 pm

      5 stars
      First time trying a vegan cream cheese recipe and this one was delicious! I used a vitamix blender and it worked really well. Having it the second day after letting it sit overnight in the fridge made the texture much better. Thank you!

      Reply
      • The Pesky Vegan

        September 12, 2022 at 1:22 pm

        Thanks for the review and I agree it's great after sitting in the fridge overnight - cheers!

        Reply
    3. Susanna

      July 04, 2022 at 10:21 pm

      5 stars
      Love the simplicity of this spread. I added a tablespoon of milk to thin it a little, & a 1/2 tsp. garlic salt. Flavor was great!

      Reply
      • The Pesky Vegan

        July 07, 2022 at 5:57 pm

        Great to hear you enjoyed it - thanks very much for the review!

        Reply
    4. Mark Holland

      July 02, 2022 at 7:00 pm

      Too bland even compared to cream cheese, nor did it stay on the bagel unless super careful. I'd say the consistency was off- more like ricotta cheese than cream cheese. Wrong tofu?
      Was passable with more flavouring.

      Reply
      • The Pesky Vegan

        July 03, 2022 at 10:58 am

        Hi Mark, sorry to hear you didn't get good results - especially since others have messaged me to say they really enjoyed this. It sounds like you probably didn't blend it enough, and that it could have used more additional liquid as the recipe states.

        Reply

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