Homemade Tofu Cream Cheese

This creamy Homemade Tofu Cream Cheese is easy to make and requires 6 ingredients that help to add in some extra protein to our spread.

Top down view of a glass bowl with vegan cream cheese.

Confession time, I much rather make my own dairy-free cream cheese than buy it at the store. It just tastes better to me, simple to make and technically cheaper than buying from the store. So it’s a no brainer for me to make this anytime I end up with bagels at home.

Why You’ll Love This Tofu Cream Cheese

  • Packed with protein. Because we are using a combination of cashews and tofu provides more protein than the average cream cheese.
  • Easy to make. When your ingredients are ready, you just place in a blender to blend until smooth. Let it firm up in the fridge and it’s ready to spread.
  • Only requires 6 ingredients. Once blended, you have a simple base that you can to. Fold in extra ingredients as desired, but this on it’s own is a great spread.
Soaked cashews, lemon and tofu on a cutting board.

Key Ingredients and Substitutions

  • Tofu: I recommend using extra firm tofu. For this cream cheese I typically will use Nasoya’s extra firm tofu for best results. Firm or medium firm can work too for this recipe.
  • Cashews: Make sure they are raw. For an allergy friendly swap, use raw soaked sunflower seeds instead. If you are okay using a different nut, blanched soaked almonds work too.
  • Lemon: I always like fresh lemon when possible.
  • Apple Cider Vinegar: The taste of ACV is very unique and I do recommend this over other vinegars if possible for the right tang.
  • Miso: This will help add a very light fermented and umami flavor to the cream cheese. I recommend either white or yellow miso paste. You can also leave this out entirely.
  • Salt: I recommend using Kosher salt as it will provide the right level of saltiness to this mix.

How to Make Tofu Cream Cheese

Place the cashews in a heat resistant bowl and cover completely with boiling water. Allow to soak for 15-30 minutes to soften them. Discard the liquid and add the cashews to a blender cup.

Add the remaining ingredients to the blender and blend on high until the mixture is completely smooth.

Pour the mixture into an airtight container and smooth it out before sealing. Place in the fridge to firm up overnight before enjoying.

Expert Tips

  • Soak your cashews. This will soften them and make for a creamier texture. If you forget to soak them overnight in advance, just add them to boiling water for 15 minutes to soften them.
  • No need to press your tofu. The natural liquid in your tofu will also help making blending this mixture a lot easier.
  • Go beyond plain. This is just a cream cheese base, feel free to fold in your favorite add-ons for the ultimate flavor combo.
A container of tofu cream cheese in front of a plate of blueberry bagels.

Frequently Asked Questions

What type of tofu is best for tofu cream cheese?

I have tested this recipe with extra firm tofu, medium firm and firm tofu. They have enough texture to them where it will add enough body and thickness to the cream cheese. Using a high speed blender will ensure that the tofu gets blended nicely to leave a creamy texture.

Can tofu cream cheese be frozen?

I would not recommend freezing it. Freezing it will cause the texture of the cream cheese to change. This cream cheese is best used when freshly made.

How long does tofu cream cheese last in the fridge?

Store this cream cheese in an airtight container and place in the fridge for up to 7 days. To ensure it stays fresh, make sure to only use clean utensils to pick up and spread your cream cheese.

Bagels coated in vegan homemade cream cheese.

Some Variations to Try

Use this spread as is on your favorite bagels or sandwiches. It also makes for a great condiment to pair in a salad bowl for some added protein. And don’t be shy with changing up the flavor. You can fold any of the following items into the finished cream cheese and enjoy:

  • Minced garlic and chives
  • Minced sun-dried tomatoes packed in oil
  • Nutritional yeast for a more cheesy flavor
  • Lemon zest and thinly sliced scallions

More Condiments to Try

Creamy tofu cream cheese in a container with a knife tucked into the side.
Print
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Top down view of a glass bowl with vegan cream cheese.

Homemade Tofu Cream Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 30 minutes
  • Refrigeration Time: 4 hours
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Condiment
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Description

This creamy Homemade Tofu Cream Cheese is easy to make and requires 6 ingredients that help to add in some extra protein to our spread.


Ingredients

Scale
  • 3/4 cup raw cashews
  • 265g extra firm tofu, drained from package (I used the brand Nasoya)
  • Juice of half a small lemon
  • 1 tbsp apple cider vinegar
  • 2 tsp white miso paste
  • 1 tsp Kosher salt

Instructions

  1. Place the cashews in a heat resistant bowl and cover completely with boiling water. Allow to soak for 15-30 minutes to soften them. Discard the liquid and add the cashews to a blender cup.
  2. Add the remaining ingredients to the blender and blend on high until the mixture is completely smooth.
  3. Pour the mixture into an airtight container and smooth it out before sealing. Place in the fridge to firm up overnight before enjoying.

Notes

Soak your cashews. This will soften them and make for a creamier texture. If you forget to soak them overnight in advance, just add them to boiling water for 15 minutes to soften them.

No need to press your tofu. The natural liquid in your tofu will also help making blending this mixture a lot easier.

Go beyond plain. This is just a cream cheese base, feel free to fold in your favorite add-ons for the ultimate flavor combo.

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

★ Catherine

This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!

3 Comments

  1. My young adult person used this recipe to make cream cheese frosting for a carrot cake to celebrate my birthday. It was incredibly good! We had the cake for Easter (my birthday was the day before) and I don’t think any of the plant based resisters in the family knew that this was non-dairy. It was SO good.






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