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–+ servings
Vegan Cream Cheese

Easy Vegan Cream Cheese (Without Nuts)

Justine Drosdovech
This vegan cream cheese features a handful of simple and affordable ingredients, like extra-firm silken tofu, nutritional yeast, salt, refined coconut oil, and vinegar. Use for bagels, toast, snacks, and more!
5 from 58 votes
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Prep Time 5 minutes
Rest time 6 hours
Total Time 6 hours 5 minutes
Course How-to, Snacks
Cuisine American, Gluten-Free, Vegan
Servings 36 servings
Calories 22 kcal

Equipment

  • Blender or food processor
  • Measuring spoons and cups
  • Spatula
  • Container or jar

Ingredients
 

US Customary - Metric
  • 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

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.
Remember to stop and scrape down the sides a few times throughout to ensure everything is evenly mixed.
It's okay for your coconut oil to be slightly melted, but it shouldn't be hot.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1tbsp | Calories: 22kcal | Carbohydrates: 0.2g | Protein: 1.4g | Fat: 1.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 82.8mg | Potassium: 16.5mg | Fiber: 0.1g | Sugar: 0.1g | Calcium: 35.7mg | Iron: 0.3mg
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