EASY TOFU CREAM CHEESE (Vegan, Nut-Free)
This tofu cream cheese is a quick, easy, nutritious recipe. With just a few whole-food plant-based ingredients blended, you can have your cream cheese ready in 5 minutes. Enjoy it on crackers, bagels, or in your favorite recipes.
Equipment
- 1 Food processor (or blender)
Ingredients
Basic recipe
- 1 block organic extra firm tofu (14 oz or 397 g , drained)
- 2-3 Tbsp lemon juice (adjust based on taste preference)
- 2 Tbsp nutritional yeast (for cheesy flavor)
- 1 tsp apple cider vinegar (adjust to taste, adds tanginess)
- 1/2 tsp salt (or to taste)
Extras
- 1 tsp garlic powder (optional but highly recommended)
- 3 Tbsp tahini (optional for adding creaminess and flavor)
- Water or unsweetened plant-based milk (as needed for blending)
- Fresh herbs (optional, such as chives or dill, for flavor)
Instructions
- Prepare the Tofu: To get started, remove the tofu from its packaging and pat it gently with a clean tea towel to dry it.
- Blend: In a high-speed blender or food processor, combine the tofu, lemon juice, nutritional yeast, apple cider vinegar, salt, garlic powder and tahini (if using). Blend until the mixture reaches a completely smooth consistency. If it's too thick, add a bit of water or unsweetened plant-based milk, a tablespoon at a time, to achieve the desired consistency.
- Taste and Adjust: After blending, taste the cream cheese and adjust the seasonings if necessary. You may want to add more salt for flavor, lemon juice for tanginess, or nutritional yeast for a cheesier flavor.
- Incorporate Herbs (Optional): If you're using fresh herbs, fold them in by hand after blending. This step is to ensure the herbs are distributed evenly without being pulverized into the cream cheese.
- Chill: For the best texture and flavor development, transfer the tofu cream cheese to an airtight container and refrigerate for at least one hour. This step allows the cream cheese to firm up slightly and the flavors to meld.
- Serve and Enjoy: Spread your homemade tofu cream cheese on bagels, toast, and crackers, or use it in dips and spreads.
Notes
- Storage: Store the tofu cream cheese in an airtight container in the refrigerator for up to a week. The flavor may improve as the ingredients meld together after a day or two.
- Tofu Texture: Extra firm tofu is recommended for its lower moisture content, which helps achieve a creamier, thicker cream cheese. However, if the mixture is too thick, adjust the consistency with water or plant-based milk.
- Herb Choices: Fresh herbs like chives, dill, or basil can be folded into the cream cheese after blending for a fresh, aromatic touch. Dry herbs can also be used but in smaller quantities due to their concentrated flavor.
- Using a high-speed blender is crucial for achieving the ultra-smooth and creamy texture if that is your preferred texture. While a food processor can work in a pinch, a blender will more effectively break down the tofu and integrate all the ingredients into a perfectly smooth spread. I prefer a thicker texture with the food processor.