Home / Dairy-Free Recipes / Cheese Subs / Tofu Cream Cheese Alternative Recipe (Vegan, Gluten-Free, Nut-Free)

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

Ingredients:

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

Alisa is the founder of GoDairyFree.org, 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.

Lora Yeager-SmithJanuary 21, 2013 at 5:26 amReply

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.
- Alisa FlemingJanuary 22, 2013 at 7:18 amReplyAuthor
  
  Hi Lora, I MUCH prefer the cashew cream cheese alternative recipe (if you can do nuts). Tofu tends to work better for alternatives like ricotta, since it is softer.
JasonFebruary 10, 2013 at 4:00 pmReply

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.

Thanks!
- Alisa FlemingFebruary 11, 2013 at 8:06 amReplyAuthor
  
  Hmm, not sure how that would fair in terms of keeping a cream cheese like texture, but tofu is pretty yummy when fried.
NelyFebruary 25, 2013 at 5:48 amReply

How long does this last in the fridge?
- Alisa FlemingFebruary 26, 2013 at 12:00 pmReplyAuthor
  
  I would only keep it for 2 to 3 days.
HilaryMarch 13, 2013 at 7:51 amReply

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.
LoraMay 1, 2013 at 10:33 amReply

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