Vegan Cream Cheese
You won’t believe how easy it is to make vegan cream cheese at home! It features a handful of simple and affordable ingredients, like silken tofu, nutritional yeast, salt, and vinegar. Use this versatile spread for bagels, toast, snacks, and more!
This vegan cream cheese without cashews is all about keeping things simple with minimal ingredients. Plus, it’s the perfect alternative if you have nut allergies! For another easy vegan cheese, check out my vegan queso fresco.
Why you’ll love this recipe
Instead of purchasing expensive store-bought vegan cream cheese, I prefer to save my money with budget-friendly, readily available ingredients. This homemade, tofu-based recipe has the same great taste at a fraction of the price!
All you need to do is mix silken tofu with coconut oil, nutritional yeast, and a few other seasonings in a blender, add optional flavorings, and let it chill in the fridge. It’s that easy!
Enjoy a healthier alternative to dairy-based cream cheese that’s packed with plant-based protein and other nutrients. Serve it as a bagel spread, dip for fruit and veggies, or with your favorite crackers and jelly. The options are endless!
Ingredient notes
You likely already have most of the ingredients for this vegan cream cheese recipe in your kitchen! Find a breakdown and suitable substitutes below.
Extra-firm silken tofu
Provides a mild, neutral flavor and a smooth, creamy base. For the best results, use extra-firm silken tofu that comes in tetra packs. I usually find the best place to purchase silken tofu is at Asian food markets.
Substitute: You can substitute silken tofu with regular medium tofu, but it won’t turn out quite as silky-smooth.
Vinegar
Adds a slight tanginess to mimic the flavor of traditional cream cheese. You can use white vinegar, white wine vinegar, apple cider vinegar, or even lemon juice.
Nutritional yeast
Imparts a savory, umami-rich flavor that emulates the cheesiness of regular cream cheese. Check for nutritional yeast at your local bulk food store for the best price.
Substitute: If you can’t find nutritional yeast, try using a small amount of white (shiro) miso paste, though the flavor may differ slightly.
Flavorless coconut oil
Coconut oil gives the cheese a rich, velvety texture and solidifies the mixture once it’s chilled. To avoid a coconutty taste, use refined (flavorless) coconut oil.
Substitute: You can experiment with other neutral oils, like avocado or canola oil, but the final texture will be much less firm.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make vegan cream cheese with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Start by draining your tofu if it’s not silken. If you’re using regular tofu, press it between paper towels under a weight for about 20-30 minutes to remove excess moisture.
Assembly
Step 1
Toss the tofu into a blender or food processor along with the vinegar, nutritional yeast, coconut oil, and salt.
It’s okay for your coconut oil to be slightly melted, but it shouldn’t be hot.
Step 2
It’s time to mix! Keep the blender on high for a few minutes until you achieve a smooth and creamy consistency.
Remember to stop and scrape down the sides a few times throughout to ensure everything is evenly mixed.
Step 3
Give your vegan cream cheese a taste and adjust the seasonings as needed. Transfer the tofu cream cheese into a container or jar for storage. Place it in the fridge for around 6 hours, or let it set overnight. Happy eating!
Expert tip
Opt for the highest quality extra-firm silken tofu you can find. The quality of your tofu really affects the texture and flavor of your vegan cream cheese. Higher-quality tofu usually has a smoother texture and a fresher taste.
Keep all of the ingredients at room temperature before blending to help them combine more uniformly and smoothly, and ensure your blender or food processor is nice and clean before use.
When you’re adding flavors like herbs or spices, start with small amounts and adjust as needed. This step prevents overpowering the base flavor of the cheese.
Variations
This vegan cream cheese recipe makes the perfect canvas for so many flavor variations. Some of my favorite savory combinations include garlic and herb, sun-dried tomato and basil, vegan pesto, chive and onion, and dill.
Try maple and walnut, cinnamon and brown sugar, pumpkin spice, or chocolate for a sweet treat. You can also swirl in some strawberry compote or blueberry compote for a fruity breakfast twist.
Serving suggestions
Once it’s chilled, your vegan cream cheese is ready to shine! Slather some on a slice of dairy-free bread, sourdough bread, bagels, vegan biscuits, or even banana bread. I love to pair it with red pepper jelly and crackers.
You can even dunk fresh veggies and fruits into it. Some options include carrots, cucumbers, celery, radishes, bell peppers, strawberries, melons, grapes, mangoes, pineapple, and apple wedges.
Recipe tips
Don’t rush the blending: You’re looking for a super smooth texture here, so it’s important not to rush it. Stop and scrape down the sides throughout blending.
Taste as you go: Remember to taste and adjust the vegan cream cheese as you go until it perfectly suits your taste preferences.
Let it rest: Let the mixture sit in the fridge for at least 6 hours, but it’s best to leave it overnight. This will create the firmest, most cream cheese-like consistency.
Use refined coconut oil: To prevent a coconut flavor in your vegan cream cheese, use high-quality, refined coconut oil for the best results.
Frequently asked questions
I suggest coconut oil due to its saturated fat content, which helps the tofu cream cheese firm up. If you use another oil, your cream cheese won’t turn out as firm.
Yes, you can use this vegan cream cheese as a substitute for regular cream cheese in any baking or cooking recipe.
No, you can’t make this recipe without a blender or food processor. It’s necessary to achieve an extra smooth dairy-free cream cheese texture.
Storing
If you have leftover vegan cream cheese, you can keep it on hand for quick breakfasts and snacks all week long.
Fridge
This vegan cream cheese without nuts will last in an airtight container in the refrigerator for up to 7-10 days.
Freezer
If you need longer storage, this vegan cream cheese is freezer-friendly and can be kept in an airtight container or freezer-safe bag for up to 3 months. Thaw it overnight in the refrigerator before using it again.
More vegan basics
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Recipe
Easy Vegan Cream Cheese (Without Nuts)
Equipment
- Blender or food processor
- Measuring spoons and cups
- Spatula
- Container or jar
Ingredients
- 12.3 ounces extra-firm silken tofu
- 2 tablespoons white vinegar
- 1 ½ tablespoons nutritional yeast
- 3 tablespoons refined coconut oil
- 1 ¼ teaspoons salt
Instructions
- If you're using regular tofu, drain and press it for a few minutes. Add the tofu to a blender or food processor with vinegar, nutritional yeast, coconut oil, and salt.
- Blend until the consistency is smooth, approximately 2-5 minutes. Stop and scrape down the sides a few times throughout.
- Taste and adjust seasonings to your liking. Add vinegar for more tang, nutritional yeast for a cheesy/umami flavor, or salt to enhance the other ingredients.
- Add in any optional flavorings like chive and onion, dill, strawberry, blueberry, chocolate, or cinnamon and brown sugar.
- Once blended, transfer the cream cheese into a container or jar for storage. Let it set in the fridge for around 6 hours, but it's best to leave it overnight.
- Serve as a spread on toast, bagels, wraps, crackers, fruit, or veggies. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
Hi there
One more questions how many gm of sugar to put it in ?
Thank you
Why my vegan cream cheese so yellow ? Can I have your measurement in gram ?
Hi Winnie,
The weight of the nutritional yeast is between 12-17 grams (depending on your scale). You just might have used a bit more than the recipe calls for, but it should still be fine as long as it doesn’t bother you.
Hi! Is this recipe freezer proof? =)
Hi Wendy,
We haven’t actually tried freezing it, but it should be fine. You may have to reblend it if you freeze then thaw it. Hope that helps!
Can you please tell me whether the measure for Coconut Oil is in hard or melted state? Thanks!
Hi Sally,
The measurement is when it’s at room temperature (hard, not melted).
Coconut oil at room temperature is melted (at least where I live!) – just wanted to confirm that I should measure/use solid coconut oil and not liquid. Do I need to make sure the coconut oil is solid to use in this recipe and refrigerate it?
Hi Katy,
Yes, you can measure it in its liquid state since it’s being blended. It will solidify once you place the cream cheese mixture in the fridge. Hope that helps!