Vegan cream cheese | This smooth and creamy tofu based cream cheese alternative is cheesy, slightly sweet and tangy, and super versatile. Spread it on top of bagels or use it as the base of a dip with your favourite add ins.
There are many store bought vegan cream cheese alternatives, often made with coconut oil and various starches. Some products are highly processed and don’t offer many nutrients, but they can be quite tasty.
This homemade dairy free cream cheese offers a wholesome alternative to regular cream cheese, without compromising on that smooth, creamy texture and tangy yet slightly sweet flavour.
The tofu is sweetened slightly with maple syrup, and lemon juice gives it a tangy taste. Tahini is used to help make the mixture smooth. Nutritional yeast gives the tofu a slightly cheesy taste, and onion powder and garlic powder enhance the flavour. You can always leave the onion and garlic powder out if you want to. Salt contributes to the tangy cheese flavour, but also to the overall taste.
If you have a block of tofu sitting in your fridge, make this homemade vegan cream cheese substitute! It’s wholesome, flavourful and versatile. It’s perfect for spreading on my Vegan Bagels or using as the base of your favourite dip.
This homemade vegan cream cheese is great for those who can’t or don’t consume dairy. It’s creamy, light, slightly sweet, and tangy, and nutritious.
This plant based cream cheese is high in protein and low in calories, thanks to tofu, making it perfect for a light snack. Pair with rye crisps and your favourite vegetables.
How to make vegan cream cheese
Making this vegan cream cheese recipe is so easy. Just blend all the ingredients in a blender or food processor until smooth. Then the best part, add 1-3 ice cubes. Ice cubes trap air in the mixture, making it super smooth and light. You can visibly tell how much smoother the cream cheese gets when you blend in ice cubes. This technique is often used when making hummus too.
Blend until there are no more ice shards, about 30 seconds, and make sure to use a powerful blender or food processor.
How to use vegan cream cheese
Vegan cream cheese is great on my Vegan Bagels, or as the base of a flavourful dip, with your favourite add ins. If you want to experiment with using this cream cheese for desserts, I suggest leaving out the onion and garlic powder. Some of my favourite tofu based desserts are Vegan Basque Cheesecake and Tofu Pudding.
Flavour variations for cream cheese
For a simple savoury cream cheese, try adding more onion powder, garlic powder and nutritional yeast. Add herbs like chives, parsley, oregano or cilantro.
Roasted garlic and onion cream cheese: Add roasted garlic for a more pronounced garlic flavour, caramelized onion, and chopped chives.
Herb and garlic cream cheese: Blend in roasted garlic and herbs like chives, parsley and oregano.
Roasted red pepper cream cheese: Blend in jarred or homemade roasted red peppers.
More about the ingredients in this recipe. The exact measurements are below.
Add all ingredients to a blender or food processor.
Blend until smooth, then add an ice cube and blend for about 30 seconds, or until there are no ice shards.
The mixture will be much smoother now. Add another ice cube or stop here if the mixture is to your liking.
The mixture should be smooth and light.
Transfer to an air tight container to store. Use on Vegan Bagels or as the base of your favourite dips.
Tips for making vegan cream cheese
How to use tofu cream cheese
This vegan cream cheese goes best with vegan bagels! It’s also great on toast, English muffins or rye crisps with cucumber.
The cream cheese can be used as a spread for sandwiches, wraps or pitas, or as a dip with your favourite vegetables.
Use the cream cheese as the base of a dip with your favourite add ins, like herbs, caramelized onions, vegan cheese, and spices.
Leave out the onion powder and garlic powder if you want to experiment with making vegan desserts with this vegan cream cheese.
Store in an air tight container in the fridge for up to 3-4 days. I don’t recommend freezing the cream cheese, as freezing tofu changes the texture and it would lose its smooth creamy texture.
Add 2-3 ice cubes to the mixture to trap air bubbles, making it super smooth and creamy.
Add caramelized onion, roasted garlic, dill, parsley and chives to make a vegan garlic and herb cream cheese.
Vegan Cream Cheese Recipe
- 1 blender of food processor I use Ninja Food Processor
- 450 grams firm tofu
- 1 ½ tablespoons tahini
- 3 teaspoons maple syrup
- 3 teaspoons nutritional yeast
- 1 ½ teaspoon lemon juice
- ½ teaspoon apple cider vinegar
- 1 ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2-3 ice cubes
- Add all the ingredientes except the ice cubes to a blender or food processor and blend until smooth, about 2-3 minutes.
- Add 1-2 ice cubes and blend until the mixture becomes very smooth and there are no ice shards. Add another ice cube if needed.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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