Tofu Cream Cheese Alternative
Prep time
Total time
We've tested and adapted this recipe a bit. If you prefer the original recipe, see the notes below. Also, the Prep time is hands on time only. Allow time for it to thicken in the refrigerator.
Recipe type: Dairy Alternative
Cuisine: American
Serves: about 1⅛ cup
  • 1 cup extra-firm silken tofu (about ¾ of a 12-ounce package), room temperature
  • 2 tablespoons melted coconut oil
  • 1 to 2 tablespoons lemon juice OR ½ to 1 tablespoon ume plum or apple cider vinegar OR a combination of lemon and vinegar, to taste (see notes in post above)
  • ½ teaspoon white miso
  • ½ teaspoon sea salt
  1. Drain and gently press the tofu to remove excess water (the silken tofu is fragile).
  2. Put the tofu, oil, lemon juice or vinegar, miso, and salt in your blender. Puree until smooth.
  3. Scrape the mixture into a container, even it out, and refrigerate it for a few hours, or until set.
Original Recipe: If you prefer the original recipe, it used 2 to 3 tablespoons lemon juice or 1 to 2 tablespoons vinegar (ume plum or apple cider vinegar preferred), no miso, and also contained 1 tablespoon sugar.
Nutrition Information
Serving size: 1 tablespoon Calories: 21 Fat: 1.8g Saturated fat: 1.4g Carbohydrates: .3g Sugar: .2g Sodium: 66mg Fiber: 0g Protein: 1.1g
Recipe by Go Dairy Free at