Tofu Cream Cheese Alternative Recipe (Vegan, Gluten-Free, Nut-Free)



  • 1 cup Firm Silken Tofu
  • 2 Tablespoons Olive or Vegetable Oil
  • 3 Tablespoons Lemon Juice or 2 Tablespoons Vinegar
  • 1Tablespoon Sugar
  • ½ teaspoon Sea Salt

Directions: Combine all ingredients in a blender and process until smooth. Pour into a bowl and chill.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I am looking for a soy tofu that can be turned into cream cheese to make cheesecake. Do you think this would work?

  2. Hi Alisa,

    I just want to ask if it’s okay to use the regular sugar instead? Does it measure the same as the artificial sweetener? Thank you

  3. I tried this as is, and it does taste more like mayo than cream cheese. However, I salvaged it by turning it into vegan ranch dressing. With this recipe as a base for the ranch dressing, I added 1/4 cup almond milk, 1 tsp onion powder, 1 tbsp Italian herbs, and pepper to taste. <3

  4. I’m wondering how you think this cream cheese recipe would work if I made it and used it in a dairy free cream cheese frosting recipe? I’ve been having trouble finding any ready made lactose free cream cheese in stores and am looking for an alternative way to make my frosting.

    • I don’t think it would work quite as well – I prefer cashew-based crème cheese for frostings. In stores, you can look for brands like Go Veggie, Daiya, Follow Your heart and Tofutti.

  5. Amit May Cohen on

    Hi! It looks like a great and simple recipe. Can I use a different sweetener rather then using sugar? like maple syrup or agave?


    • I would recommend finely ground coconut sugar to keep it from softening too much. This definitely has a softer texture, so a liquid sweetener may be a bit much. You can also try reducing or omitting the sweetener.

  6. I found this to be far too strong with the vinegar and sugar levels. I cut the vinegar in half as well as the sugar and then salted to taste.

  7. I’m wanting to try this out! Would it taste good on a bagel? I’m hoping the texture wouldn’t be too goopy.

  8. Great recipe – it tastes just like the tofu cream cheese that we usually buy but with only five simple ingredients instead! I’ll be adding this to my regular repertoire.

  9. Hi Alisa,

    I am new to trying tofu and dairy alternatives. I would like to make fried cream cheese wantons and was wondering how soft tofu would hold up to deep frying.


  10. Lora Yeager-Smith on

    Neat! I knew there had to be a cream cheese alternative! I’m evolving into a vegetarian, trying to go vegan, since I’m lactose intolerant anyway. Great place to help fill the void.

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