5-minute Tofu Cream Cheese
This tofu cream cheese is a supremely tasty spread that is protein-packed and ready in 5 minutes. It is perfect on a bagel and is naturally vegan.
If you are craving a bagel and cream cheese sandwich, this vegan version will not leave you hanging. I have been there many times and this tofu cream cheese has saved me.
Some other great savory vegan breakfast options include this vegan egg salad sandwich. You can also go for veggie pinwheels or tofu scramble.
❤️ Why you’ll love it
I love how this tofu cream cheese recipe is a versatile and delicious alternative to traditional cream cheese.
It is made with simple, wholesome ingredients that come together to make a smooth, tangy, and creamy spread. Plus, you can customize the flavors to suit your preferences.
This recipe shares optional add-ins such as garlic and herbs, tomato and basil, or scallion and chives to give you delicious flavors to try for a modern take on this classic spread. This is a great way to experiment with different flavors and find your favorite.
Key ingredients
This tofu cream cheese recipe is a delicious and healthy alternative to traditional cream cheese. The best part is that the ingredients are easy to find.
Firm tofu is the star of this recipe. It provides a rich, creamy base for the cream cheese, and its neutral flavor allows the other ingredients to shine.
Cashew nuts are a key ingredient that adds a rich, nutty flavor and helps to achieve the perfect creamy texture.
Nutritional yeast is a vegan pantry staple that adds a cheesy, umami flavor to the cream cheese. It is a must-have ingredient for any vegan cheese recipe.
Lemon juice and apple cider vinegar add a tangy flavor that is characteristic of traditional cream cheese. It also helps to balance the richness of the other ingredients.
Garlic and herbs are optional but highly recommended for a flavor boost. Garlic powder, fresh dill, and parsley add a burst of freshness and a subtle garlic flavor that complements the tanginess of the cream cheese.
Sun-dried tomatoes and scallions are also optional but add a pop of color and a hint of sweetness and savoriness to the cream cheese.
? You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
? Equipment
To achieve the perfect, creamy texture for this tofu cream cheese, the most crucial piece of equipment you will need is a high-powered blender. I cannot overstate the difference it makes, and I highly recommend using a Vitamix if you have one. While you can use a food processor or another blender, you may need to compromise on the creaminess of the final result, not the flavor.
?? Instructions
Preparing the ingredients
STEP 1
Start by soaking your cashews in boiling water. This process will take about 5 minutes. If you are using a regular blender, you may need to soak them for a bit longer, approximately 15-20 minutes. This will help to soften them up for blending.
STEP 2
While the cashews are soaking, prepare your tofu. Drain the tofu and crumble it with a fork. This will make it easier to blend.
Making the tofu cream cheese
STEP 1
Once your ingredients are prepared, add the crumbled tofu, soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, and salt to your blender. Blend these ingredients until you have a smooth, creamy mixture. This will be your base tofu cream cheese.
STEP 2
If you want to add optional flavors to your cream cheese, prepare them while your base mixture is blending.
STEP 3
When your base mixture is smooth and creamy, add the optional flavor ingredients to the blender. Use a spatula to mix everything together. This will ensure that the flavors are evenly distributed throughout the cream cheese.
STEP 4
Your tofu cream cheese is now ready to be stored. Transfer it to an airtight container.
? Expert tip
The key to achieving the perfect, creamy texture for your tofu cream cheese is to blend the ingredients thoroughly. Make sure to blend the mixture for an adequate amount of time, stopping to scrape down the sides if necessary, until the cream cheese is completely smooth.
? Variations
If you are a fan of bold flavors, consider trying the garlic and herb variation. I have added garlic powder, dill, and parsley to this tofu cream cheese. These ingredients not only give the cream cheese a beautiful green color but also a refreshing and tangy flavor.
For a touch of the Mediterranean, try the tomato and basil variation. I have added tomato paste, fresh basil, and sun-dried tomatoes to this tofu cream cheese. This will give your cream cheese a vibrant red color and a savory, tangy flavor that works great as a spread or dip.
If you like a bit of a kick in your food, you should try the scallion and chives variation. I have added freshly chopped scallions and chives to this tofu cream cheese. This will give your cream cheese a light green color and a mild, onion-like flavor that is perfect for a breakfast spread.
? Serving ideas
This tofu cream cheese is incredibly versatile and can be enjoyed in a variety of ways. It is a perfect spread for your favorite bagels. I particularly enjoy it with roasted vegetable bagels. Try adding some roasted asparagus, eggplant, or bell pepper for a delicious and satisfying breakfast or brunch.
In addition, it can be used to make a delicious raw veggie breakfast sandwich. Simply spread it on your favorite bread and add some sliced cucumbers and carrots for a refreshing and healthy start to your day.
It is also a great option for tea sandwiches. Use it as a spread on your favorite bread and add some sliced radishes, cucumbers, or even some microgreens for a light and delicious snack.
And if you are a fan of pinwheels, this cream cheese is a great filling. Spread it on a tortilla, add your favorite veggies or even some vegan delis, roll it up, and slice it into bite-sized pinwheels for a perfect appetizer or lunchbox addition.
❄️ Storing tips
Storing and reheating tofu cream cheese is easy and it does not compromise the flavor or texture of the dish.
To store, allow it to cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh and creamy for up to seven days.
You can freeze it as well. I recommend doing so in smaller batches so that it can be thawed easily. When you are ready to enjoy your tofu cream cheese, take it out of the refrigerator and allow it to come to room temperature.
? FAQs
Can I use a food processor instead of a blender?
Yes, you can use a food processor instead of a blender to make this tofu cream cheese recipe. However, you may need to blend it for a longer time to achieve the same level of smoothness.
Is it necessary to use firm tofu?
Yes, it is essential to use firm tofu for this recipe. The tofu needs to be firm to ensure that the cream cheese has the right consistency.
Can I use roasted cashews instead of raw ones?
Yes, you can use roasted cashews if you do not have raw ones. However, the flavor of the cream cheese may be slightly different.
Do I have to use all the optional flavors?
No, you do not have to use all the optional flavors. You can choose to use one or none at all, depending on your preference.
More vegan condiment recipes
You can browse through our vegan condiment recipes or check out:
5-minute Tofu Cream Cheese
Equipment
- our Vitamix A2300
- Silicone spatula
Ingredients
Tofu cream cheese base
- 13 oz Firm tofu
- ⅓ cup Cashew nuts
- 2 Tbsp Nutritional yeast
- 2 Tbsp Lemon juice
- 1 tsp Apple cider vinegar
- 1 tsp Salt
Garlic & herbs flavored (optional)
- 2 tsh Garlic powder
- ¼ cup Dill and parsley (mixed) freshly chopped
Tomato & basil flavored (optional)
- 2 Tbsp Tomato paste
- ¼ cup Basil freshly chopped
- ¼ cup Sun-dried tomatoes chopped
Scallion & chives flavored (optional)
- ¼ cup Scallion and chives (mixed) freshly chopped
Instructions
- Soak cashews in boiling water for 5 minutes. If you have a regular blender, soak them a bit longer, like 15-20 minutes, to soften them up.
- Drain the tofu and crumble it with a fork for more effortless blending.
- Add all ingredients (tofu crumble, soaked cashews, nutritional yeast, lemon juice, apple cider vinegar, and salt) to a blender and blend until you get smooth cream cheese.
- Mix the ingredients for optional flavors with a spatula when the cream cheese is ready. Store it in an airtight container for up to a week.
Notes
Useful tips to make it in Vitamix
- Turn on the Vitamix and slowly increase the speed to the maximum.
- Use the tamper to push down the ingredients if anything is stuck to the sides.
- Add liquid ingredients first, then dry ingredients.
- When ready, use a silicone spatula to gently scrape all the yummy cream cheese out of the container.
- We have a Vitamix with a 64 oz (2-liter) wet container in which 13 oz (380 g) is the minimum you need to make cream cheese.
Do you have an option for a nut allergy?
Hi Shirley, you can probably try it without the cashews. I think any seeds even sunflower seeds will alter the taste too much.
I’m an experienced Vitamix user but I had some trouble mixing the ingredients. I ended up adding more lemon juice and vinegar just to be able to adequately combine the ingredients. By the time I was done with that the mixture was done mixture was a little warm. I initially couldn’t get the video to play and I think my mistake was I put the cashews at the bottom rather than the tofu
Hi, yes we recommend adding the tofu first. We have the larger 64-oz container and not the 32-oz one. Therefore, we have to use the tamper to ensure it is mixed properly.
I have some tofu in the freezer. Do you think it will work in this recipe?
It might not work with that as freezing changes the texture and made it tougher. It may not blend that well.
Great base recipe! I added a splash of lime juice, onion powder, paprika, garlic powder, dill and green onion and the flavors developed over 24 hours (totally necessary for best flavor!) My hubby loved it on our homemade sourdough rye bread as an appetizer. I love that there’s just a few cashews in it to enhance the creaminess without it being all cashew. A touch of white miso gave it a bit of unami flavor…. soooo good! I’ll definitely be making this again! Thank you!
Hi Heidi, it sounds fantastic! Thanks so much for trying our recipe.
Hi there, I only have silken tofu in the fridge, can I use that instead?
Yes, they should work. Your cream cheese will be even creamier.