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+ servings
5 from 2 votes

Vegan Tofu Cream Cheese

by: claire cary

This vegan cream cheese is nut free, easy to make, herby and perfect over my homemade gluten free bagels! It takes only 5 minutes to prep and you'd never know it's dairy free.
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Prep: 5 mins
Cook: 0 mins
Total: 5 mins


  • 1 package extra firm tofu 14-16 ounces, either is fine
  • 1-2 tbsp lemon juice start with 1
  • 2 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 3 tbsp fresh chopped chives plus more for serving
  • 2 cloves garlic
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt or more to taste
  • 3 tbsp melted coconut oil refined, not virgin
  • ¼ tsp dried dill
  • ¼ tsp pepper


  • Remove the tofu from the package and wrap in a dish towel. Slightly pat it to remove any excess moisture.
  • Cut into cubes and add to a food processor along with all remaining ingredients.
  • Process until completely smooth, scraping down the sides as needed.
  • Taste and adjust seasonings as desired. I usually add a bit more salt and chives, but feel free to add any additional herbs of your choice such as fresh basil, thyme, parsley or cilantro.
  • It's ready to serve as is, but I do recommend placing in the fridge for about an hour to set/chill for best results.


You can use firm or extra firm tofu for this recipe, but I do not recommend silken tofu.
Once prepared, just transfer to an air tight container and keep in the fridge for 1 week.
If you don't have a food processor, a high speed blender will also work.
Serving: 0.25cup / Calories: 50kcal / Carbohydrates: 3g / Protein: 5g / Fat: 2g / Saturated Fat: 1g / Fiber: 1g / Sugar: 1g

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