This simple tofu cream cheese alternative reminds us of the old-school alternatives. The original uses firm silken tofu and olive or vegetable oil. That does produce softer results, so we’ve updated the recipe with oil and tofu options for making it firmer, but still spreadable.
There are a few brands of silken tofu on the market, but the shelf-stable ones by Morinu seem to work best. They aren’t as heavily soaked in water, and still blend into a nice puree.
You can also adjust the seasoning to taste. The original contributed recipe calls for “3 tablespoons of lemon juice or 2 tablespoons of vinegar.” But that might be a little strong for some tastes. Feel free to add it 1/2 tablespoon at a time, and taste as you go.
And I don’t really recommend using white vinegar. It can work, but is a little harsh, and might not be met well by some taste buds. Apple cider vinegar and ume plum vinegar tend to be a little milder and more flavorful. But in a pinch, you can try white vinegar or even white wine vinegar.
Special Diet Notes: Tofu Cream Cheese Alternative
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, nut-free, vegan, and vegetarian.
- 1 cup firm or extra-firm silken tofu
- 2 tablespoons oil (like extra-light olive or rice bran oil) or melted coconut oil (for firmer)
- 2 to 3 tablespoons lemon juice or 1 to 2 tablespoons vinegar (ume plum or apple cider vinegar preferred), to taste
- 1 tablespoon sugar
- ½ teaspoon sea salt
- Put the tofu, oil, lemon juice or vinegar, sugar, and salt in your blender. Puree until smooth.
- Pour the mixture into an airtight container, cover, and refrigerate until set.