Tofu cream cheese

Dairy free cream cheese substitute

This non-dairy cream cheese is so simple and delicious. Full of protein and flavor. Smooth and creamy and easy to make. Throw all of the ingredients into a food processor or blender and then let it set in the fridge. This creamy spread has a base of tofu and is made with only six ingredients.

Making your own dairy-free cream cheese is a lot cheaper than buying a brand like Kite Hill it at the grocery store or health food stores. This homemade cream cheese has an amazing smooth texture and is a good substitute that will definitely please your taste buds.

This recipe is

• a great dairy-free alternative to regular cream cheese
• made with simple ingredients
• healthy (1)
• vegan
• gluten free
• quick and easy
• dairy free
• budget friendly
• great alternative if you have lactose intolerance or a milk allergy

Ingredients

• Extra firm tofu – Tofu is the base of this recipe. Extra firm works best, so that the cream cheese isn’t too runny. Silken tofu would make the cream cheese too runny.
• Refined (unscented) Coconut oil – This helps to add some creaminess and texture. When the cream cheese chills in the fridge for at least four hours, it will firm up and have a thick texture because of the coconut oil and have a great creamy texture. Use refined coconut oil, so that it doesn’t leave a coconut flavor. Olive oil wouldn’t be a good substitution because it doesn’t firm up when cold like coconut oil does.
• Lemon juice – This will add a nice tartness because of the citric acid.
• Apple cider vinegar – Adds tartness as well
• Garlic powder and onion powder
• Nutritional yeast – This adds a nice savory depth of flavor and is full of vitamin b12 when it’s enriched. Feel free to leave it out if you don’t have it on hand.
• Salt – Sea salt or whatever you have on hand

Helpful tips

• Make sure to press your tofu before adding it to the food processor. If you don’t have a tofu press, (use code DAMNTASTY for 10% off) then use heavy pans or books. You can also try to squeeze out excess water over the sink.
• Pro tip: Getting rid of excess water in the tofu will help to make sure the tofu cream cheese isn’t too watery or runny.
• Let the cream cheese sit in the fridge for at least 4 hours. This will give the coconut oil time to chill and firm up.

Add ins

This tofu cream cheese is amazingly customizable to your personal tastes. For some different flavors, stir in after blending:

• Fresh dill
• Green onions
• Chives
• Basil
• Cayenne
• Chipotle powder
• Everything but the bagel seasoning or sesame seeds

If you’d like a sweet cream cheese

Leave out the garlic, onion powder and nutritional yeast and instead add in:

• Maple syrup
• Fresh fruit
• Cocoa powder and maple syrup

How to serve

This homemade vegan cream cheese is a great option for a lot of creamy recipes. You can use it in many delicious ways:

• Filling for stuffed shells
• Ricotta cheese for lasagna
• Make a bagel sandwich and add fresh tomatoes and cucumbers
• Filling for vegan pierogies
• Spread on your morning bagel

Storing tips

This will last about a week in the fridge. It firms up more once it chills.

I haven’t tried freezing it yet, but it should be fine. Just let it thaw completely. Then stir it up well after it thaws.

Substitutions

If you don’t have extra firm tofu, firm tofu will work just as well. Just make sure to press the water out for best results.

More easy recipes you’ll love

• Vegan fondue
• Comforting vegan chicken noodle soup
• Dairy free mac and cheese
• Vegan bechamel sauce
• Vegan cashew cream

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Easy vegan cream cheese recipe