Tofu Cream Cheese

close up on a womans hand holding a vegan cream cheese bagel cut in half.

5 stars (12 ratings)

This Tofu Cream Cheese is creamy, thick and perfect for spreading on bagels. With only 5 ingredients, it's ridiculously easy to make and customizable. My personal favorite flavor? Chive and onion.

Prep Time10

Total Time10

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 102kcal

Author: Nora Taylor

Ingredients

14.5 ounce block firm tofu
2 tablespoons fresh lemon juice or apple cider vinegar
1/4 cup refined coconut oil melted
1 teaspoon nutritional yeast
1 teaspoon salt
optional flavor add ins, see Notes below

US Customary - Metric

Instructions

Remove the tofu from the package and pat dry with a clean tea towel. Let it come to room temperature for about 30 minutes if possible.
Break the tofu into large chunks. Place the tofu, lemon juice, melted coconut oil, nutritional yeast and salt in a food processor and process until smooth and creamy.
Add any optional flavor add ins and mix again.
Refrigerate for 30 minutes to help it firm up, or serve immediately.
Store in a covered container in the refrigerator for up to 1 week.

Notes

Strawberry - Add 1 cup chopped strawberries and 1/4 cup powdered sugar.
Maple Pecan - Add 3-4 tablespoons maple syrup and 1/2 cup chopped pecans.
Chive and Onion - Add 1 teaspoon onion powder and 4 tablespoons chopped chives.
Bacon Scallion - Add about 1/2 cup crumbled vegan bacon (tempeh, tofu or store bought and cooked) and 4 tablespoons chopped scallions.
Vegetable - Add 1/2 teaspoon garlic powder, 1/4 cup chopped fine red bell pepper, 1/4 cup finely chopped carrots, 2 tablespoons chopped chives and 2 tablespoons chopped small red onion.

Nutrition