This is seriously the best vegan cream cheese you will ever eat! Rich, creamy, and cheesy -no one will guess that you made it yourself! With just a few simple ingredients and less than 5 minutes of your time, you can have any flavor of cream cheese you like. Spread it on bagels, or use it in a dip, in a no-bake vegan cheesecake, or for cream cheese frosting!
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This dairy-free cream cheese isn’t simply blended cashews, it’s made from tofu, refined coconut oil, and flavorings to give it the authentic taste and texture of real cream cheese. Because it contains similar protein and fat ratios as traditional cream cheese, you can swap it out 1:1 and use it for cooking and baking too.
You’ll love this recipe because it’s
This quick and easy vegan cream cheese recipe is the closest thing to real cream cheese that you can make. It can be whipped up in about 5 minutes, plus it’s dairy-free, gluten-free, and nut-free.
This tofu cream cheese is a fraction of the price of store-bought vegan cream cheese like Tofutti or Kite Hill. Plus, it’s high in protein and makes a filling breakfast when spread on toast or bagels. It’s easy to make in any flavor that you wish, like garlic herb, chives, or strawberry cream cheese.
Delicious! Had been struggling to find a breakfast with tofu and had tried a “cream cheese” before that I didn’t like. Decided to give this one a try and I love it! I didn’t add any oil, the consistency is creamy, and I made it with scallions and red bell pepper, 10/10
—Veronica
Best of all, this is the only vegan cream cheese recipe that can replace traditional cream cheese 1:1 in your recipes!
Ingredients and substitutions
- Tofu – to give it a creamy plant-based protein that will work like real cream cheese. Firm or extra-firm water-packed tofu works best. For best results, don’t use high-protein super firm tofu or silken tofu.
- Refined Coconut Oil – to give it the fat content of regular cream cheese and make it firm when cold. You can use unrefined coconut oil, but it will have a coconut taste.
- Note: This vegan cream cheese is meant to simulate dairy cream cheese in taste and texture as well as in your cooking and baking. This is not a “healthy” oil-free recipe. (You can use my cashew cheese or cashew cream recipes if you’re looking for that). You have to use coconut oil to make it firm when it’s cold and spreadable at room temperature.
- Apple Cider Vinegar – for a little tanginess and to give it acidity to emulsify. You can replace this with lemon juice if you don’t have apple cider vinegar, but I think that apple cider vinegar has a more authentic flavor.
- Sea salt – for flavor.
- Nutritional Yeast – for a little extra cheesiness and umami flavor. (You only need a small amount, if you don’t have it you can leave it out).
Helpful tools
- A Food Processor or an Immersion Blender – to mix everything together very well. (You can also use a blender, but you will have to stop frequently and scrape the edges).
How to make tofu cream cheese
Step 1–Drain and press your tofu very well getting out as much liquid as possible. A tofu press is helpful, but not necessary. While the tofu is pressing wash and cut fresh strawberries into chunks.
Step 2–Break up the tofu and add it to a food processor. Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.
Step 3–Blend on high for about 1 minute, then stop and scrape the edges and blend for another minute or two working all the ingredients together until it’s smooth and creamy.
Step 5 – Add any flavorings that you wish, then pulse them a few times to get them mixed in with the cream cheese, or you can stir them into the cream cheese with a spoon or spatula.
Flavor variations
The taste of the flavored varieties is even more authentic! I highly recommend adding herbs, spices, or berries to the vegan tofu cream cheese to jazz it up!
Savory flavors
Garlic Herb – A clove of minced garlic plus 1/4 cup of your favorite fresh herbs like parsley, chives, dill, and green onions, or use 2 tablespoons of dried herbs or seasoning mixes like Italian herb, herbs de Provence, or Mrs. Dash. You can really do any herb combo that you like.
Chives or Green Onions – Add 1/4 cup of fresh chives. (Chives are smaller and have a more mild flavor than green onions).
“Bacon” and Scallion – Add 1/4 cup of scallions (aka green onions) plus 1/4 cup of vegan bacon bits. Many store-bought varieties of bacon bits are vegan or you can easily make your own with my vegan bacon bits recipe.
Garden Veggies – Add 1/4 cup of chopped or shredded veggies of choice like carrots, zucchini, and bell peppers. You can also add a dash of garlic powder and/or onion powder to this.
Sundried Tomato Basil– Add 1/4 cup of chopped sun-dried tomatoes and 2 tablespoons of chopped basil or 1 tablespoon of vegan pesto. (Use the oil-packed sundried tomatoes or soak the dry ones in some water for a few minutes before adding them to the cream cheese).
Olive – Add a 1/4 cup or more of chopped olives, olive tapenade, or Muffalata to your cream cheese for a delicious combo!
Sweet flavors
*For sweet flavors, add 1/4 -1/2 cup of powdered sugar, depending on how sweet you want it. You can also use granulated sugar, but the powdered sugar keeps the cream cheese smooth and creamy. This is optional but recommended for the most authentic flavor.
Berry (Strawberries, blueberries, and raspberries work great for this). Cut or mash the berries and sprinkle them with the powdered sugar
Cinnamon – Add 1 1/2 tsp of cinnamon or pumpkin pie spice.
Chocolate – Add 1/4 cup of cocoa powder plus an additional 1/4 cup of powdered sugar. (The additional sugar is optional, but I find you need more with this flavor since the cocoa is bitter).
*These sweet flavors are delicious on sweet bagels or served on vegan graham crackers. They can also be used as a dip for apples or other fruit.
Pro Tips
This recipe makes a lot of cream cheese (about 2 cups total) so I like to divide it into 2-4 smaller containers and make it up to 4 different flavors. That way everyone can choose the flavor that they like best!
Most of the flavor combos call for 1/4 cup of flavorings so…
- If you are dividing it into 2 different flavors, remember that 2 tbsp is 1/2 of 1/4 cup.
- If you are dividing it into 4 different flavors, 1 tbsp is 1/4 of 1/4 cup.
Storage
Refrigerator:Keep your cream cheese in a sealed container in the fridge for up to 7 days.
Freezing:You can freeze it for up to 2 months. It still tastes great, however, it does get slightly grainy after freezing.
Frequently asked questions?
Can I make it soy-free?
If you don’t want to use tofu to make your cream cheese, you can make my easy cashew cheese instead. This spread doesn’t taste as much like real cream cheese, but it is delicious all the same and makes a great dip and sandwich spread too!
Can I use it in cooking and baking?
Yes! This cream cheese works great in place of regular dairy cream cheese in every recipe that I have tested it in.
How to use this vegan cream cheese
- I love it in my vegan no-bake cheesecake, vegan key lime pie, blueberry cheesecake, or pumpkin cheesecake, It makes it even cheesier tasting than the store-bought versions!
- It’s great in dips like my soy chorizo dip.
- The kids love it in my super easy vegan mac and cheese recipe!
- It’s delicious in my homemade vegan cream cheese frosting!
- Serve it with crackers along with some other vegan meats and cheeses on a vegan charcuterie board.
I can’t say for sure if it will work in everything, but it should work in most recipes.
More vegan cheeses
- The Best Vegan Mozzarella
- Vegan Cheddar
- How to Make Vegan Cheese – Provolone
- Vegan Smoked Gouda
- Veggie Cheese Sauce
- Vegan Halloumi
- Tofu Feta
Check out all of my homemade cheese recipes in my cookbook, The Ultimate Guide to Easy Vegan Cheese Making.
Diet
5 from 55 rating
Vegan Cream Cheese
Yield: 18
Prep: 5 minutes mins
Total: 5 minutes mins
Author: Monica Davis
Authentic tasting homemade vegan cream cheese made in any flavor you like.
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Ingredients
For the plain cream cheese:
- 1 14 oz package extra-firm tofu, (water-packed)
- 1/2 cup refined coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 teaspoon nutritional yeast
- 1 teaspoon salt
Equipment
Instructions
Drain and press your tofu very well getting out as much liquid as possible. A tofu press is helpful, but not necessary.
Break up the tofu and add it to a food processor. Add melted refined coconut oil, apple cider vinegar, nutritional yeast, and salt.
Blend on high for about 1 minute, then stop and scrape the edges and blend for another minute or two working all the ingredients together until it’s smooth and creamy.
Add any flavorings that you wish, then pulse them a few times to get them mixed in with the cream cheese, or you can stir them into the cream cheese with a spoon or spatula.
Notes
Savory vegan cream cheese flavors
- Garlic Herb – A clove of minced garlic plus 1/4 cup of your favorite fresh herbs like parsley, chives, dill, green onions, or use 2 tbsp of dried herbs or seasoning mixes like Italian herb, herbs de Provence or Mrs. Dash. You can really do any herb combo that you like.
- Chives or Green Onions – Add 1/4 cup of fresh chives. (Chives are smaller and have a more mild flavor than green onions).
- “Bacon” and Scallion – Add 1/4 cup of scallions (aka green onions) plus 1/4 cup of vegan bacon bits. Many store-bought varieties of bacon bits are vegan or you can easily make your own with my vegan bacon bits recipe.
- Garden Veggies – Add 1/4 cup of chopped or shredded veggies of choice like carrots, zucchini, and bell peppers. You can also add a dash of garlic powder and/or onion powder to this.
- Sundried Tomato Basil– Add 1/4 cup of chopped sundried tomatoes and 2 tbsp chopped basil or 1 tbsp vegan pesto. (Use the oil-packed sundried tomatoes or soak the dry ones in some water for a few minutes before adding them to the cream cheese).
- Olive – Add a 1/4 cup or more of chopped olives, olive tapenade, or Muffalata to your cream cheese for a delicious combo!
Sweet vegan cream cheese flavors
*For sweet flavors, add 1/4 – 1/2 cup of powdered sugar to your tastes. You can also use granulated sugar, but the powdered sugar keeps the cream cheese smooth and creamy. This is optional but recommended for the most authentic flavor.
- Berry (Strawberries, blueberries, and raspberries work great for this). Cut or mash the berries and sprinkle them with the powdered sugar
- Cinnamon – Add 1 1/2 tsp of cinnamon or pumpkin pie spice.
- Chocolate – Add 1/4 cup of cocoa powder plus an additional 1/4 cup of powdered sugar. (The additional sugar is optional, but I find you need more with this flavor since the cocoa is bitter).
Serving: 2tbsp, Calories: 68kcal, Carbohydrates: 1g, Protein: 2g, Fat: 7g, Saturated Fat: 5g, Sodium: 147mg, Potassium: 45mg, Fiber: 1g, Sugar: 1g, Calcium: 9mg, Iron: 1mg
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This recipe was originally posted on 8/31/2019. It was updated on 9/28/20 to include a recipe video and more detailed instructions and again on 2/10/24 to include new images and easier instructions.
