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Creamy tofu cream cheese in a bowl with a knife beside it, showing a smooth, dairy-free spread ready for bagels or snacks.

The Best Tofu Cream Cheese

A creamy, dairy-free tofu cream cheese that blends nutritional yeast, lemon juice, and simple seasonings for a tangy, spreadable, protein-packed vegan staple. Great for bagels, dips, pasta sauces, and sweet or savory variations.
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Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Condiment, Snack
Cuisine American, Vegan
Servings 8 servings
Calories 59 kcal

Ingredients
  

Main Ingredients

  • 14 oz extra-firm tofu, drained
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 0.5 tsp garlic powder
  • salt pinch, to taste

Optional Add-Ins

  • 0.5 tsp umeboshi vinegar optional
  • 1 tsp dried dill or oregano optional
  • 1 tbsp tahini optional richer version

Instructions
 

  • Drain the tofu and pat it dry. A light 15-minute press can help thicken the cream cheese if your tofu holds more water.
  • Add the tofu, nutritional yeast, lemon juice, apple cider vinegar, garlic powder, salt, and any optional add-ins to a blender.
  • Blend until smooth and creamy. If the mixture is too thick, add 1–2 teaspoons of water.
  • Taste and adjust the tang or seasoning to your liking.
  • Use right away or store in an airtight container in the refrigerator for up to 5 days.

Notes

For a thicker texture, chill the cream cheese for at least 1 hour. Add herbs, spices, sweeteners, or jams to make sweet or savory versions. Press tofu lightly if you want a firmer spread.