Go Back
+ servings
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
Prep Time 5 mins
Total Time 5 mins
Course Cheese
Cuisine Gluten-free, Vegan
Servings 6
Calories 77 kcal


  • 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)


  • 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).


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:
* The nutrition info below is for one serving, based on a total of six servings.


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