The Best Tofu "Cream Cheese" (Vegan Alternative)
Creamy, tangy, and impressively close to the classic spread, this tofu-based vegan cream cheese is a delicious dairy-free alternative. Made with firm tofu, nutritional yeast, lemon, and apple cider vinegar, it blends into a smooth, flavorful spread perfect for bagels, toast, and sandwiches.
Ingredients
Vegan Cream Cheese Base
- 8 oz firm tofu drained and pressed for 30 minutes
- 2 tablespoons refined coconut oil melted
- 1 tablespoon apple cider vinegar
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
Instructions
- Drain the tofu and press it for about 30 minutes using a tofu press or wrapped in clean kitchen towels with a weight on top. Removing excess moisture ensures a thicker, creamier spread.
- Add the pressed tofu, melted coconut oil, apple cider vinegar, nutritional yeast, lemon juice, sea salt, and onion powder to a high-speed blender or food processor.
- Blend until the mixture becomes completely smooth and creamy, stopping occasionally to scrape down the sides.
- Taste and adjust seasoning by adding more salt, lemon juice, or vinegar if needed.
- Transfer the spread to an airtight container and refrigerate for at least 1 hour so it can firm up and develop flavor.
- Serve chilled on bagels, toast, or sandwiches. Store in the refrigerator for up to 5 days.
Notes
This vegan cream cheese is a versatile base for many flavors. After blending, try folding in chopped herbs, roasted garlic, sun-dried tomatoes, or even fruit jam for sweet variations. The spread will become firmer and more spreadable after chilling.