Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Cheese Subs»Tofu Cream Cheese Alternative: The Classic Dairy-Free Recipe

    Tofu Cream Cheese Alternative: The Classic Dairy-Free Recipe

    43
    By Alisa Fleming on May 22, 2006 Cheese Subs

    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 ingredients that make it a little firmer, but still very spreadable.

    Dairy-Free Tofu Cream Cheese Alternative Recipe - plant-based, keto-friendly, high-protein, and healthy!

    Tofu Cream Cheese Alternative: The Classic Dairy-Free Recipe

    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.

    I added a touch of miso to the original recipe, as it helps to round out and mellow the flavor. It also provides a little of the cheesy umami. This is still a very soft “cream cheese” that readily spreads on bagels. Feel free to season it with additional herbs and spices for bolder flavor.

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

    Special Diet Notes: Tofu Cream Cheese Alternative

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, nut-free, vegan, plant-based, vegetarian, and keto friendly.

    4.3 from 4 reviews
    Tofu Cream Cheese Alternative
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    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.
    Author: Contributed
    Recipe type: Dairy Alternative
    Cuisine: American
    Serves: about 1⅛ cup
    Ingredients
    • 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
    Instructions
    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.
    Notes
    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
    3.5.3229

    More Dairy-Free Cheese Alternative Recipes

    Dairy-Free Yogurt Cheese

    Dairy-Free Yogurt Cheese Recipe - Yes, it works! With these easy tips. Vegan, plant-based, gluten-free and soy-free too!

    Sharp Vegan Cheddar

    Sharp Vegan Cheddar Cheese Alternative Recipe

    Simply Sunflower Seed Cheese

    Vegan Simply Sunflower Seed Cheese Recipe - healthy, dairy-free, nut-free and paleo-friendly

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    Over 50 Dairy-Free Valentine's Day Treats you can Buy at the Store with Allergen Notes and Vegan Options!

    50 Dairy-Free Valentine’s Day Treats you can Buy at the Store

    43 Comments

    1. Barbara Cohen on August 14, 2020 5:19 am

      Hi Alisa, I was just planning to buy Tofutti Cream Cheese and I found your recipe. It looks great! Does it matter whether refined or unrefined coconut oil is used? Many Thanks, Barbara

      Reply
      • Alisa Fleming on August 14, 2020 11:05 am

        Refined coconut oil has a neutral taste, unrefined has a coconut influence in the taste.

        Reply
      • Barbara Cohen on August 16, 2020 5:34 am

        I just made the tofu cream cheese recipe and subbed canola oil for the coconut oil. It came out great. Thanks so much!

        Reply
        • Alisa Fleming on August 16, 2020 7:17 pm

          Awesome! I’m glad it worked out well for you Barbara.

          Reply
    2. Cami on January 14, 2019 10:40 am

      How long does it keep in fridge?

      Reply
      • Alisa Fleming on January 15, 2019 6:29 am

        About 1 week.

        Reply
    3. Cecilia on August 7, 2018 5:58 am

      Can this be done with firm tofu? Where I live is the only version i can find. Thanks!

      Reply
      • Alisa Fleming on August 7, 2018 7:33 am

        It won’t be quite as smooth as silken, but you can try it. I would also use coconut oil, not regular oil to help it firm up properly.

        Reply
    4. Rosemary B on May 30, 2018 2:07 pm

      Hi, I want to thank you for this recipe. I was wondering if cream cheese can be made out of tofu and you answered the question. I did a search “Can you substitute cream cheese with tofu?” and found the solution on your site, I do have a subscription to your site. You may have emailed the recipe and I didn’t catch it. I have to eat organic or else my stomach tells me about it. It’s amazing how something can say it is organic, then when i eat it my stomach tells me, “Something is wrong.” I don’t eat dairy either.

      Anyway, thank you very very much.
      rbrennan14

      Reply
    5. Courtney Peek on November 21, 2017 2:28 pm

      I don’t know if you’re still answering questions on this recipe, but I’ll try anyway. I need a substitute for cream cheese in baked goods (my own cookie recipe). Do you think this would work? I’m allergic to cashews, so the nut recipes aren’t an option for me. Any tips or advice would be greatly appreciated!

      Reply
      • Alisa Fleming on November 21, 2017 3:51 pm

        Hi Courtney, I haven’t had great luck with homemade tofu cream cheese in recipes (really, the nut ones do work best), but the store-bought soy-based ones work great. Tofutti (the yellow label is non-hydrogenated), Galaxy Foods Vegan (the purple packaging, not the green), and Daiya all work well and I believe all three are nut free. They’re also pretty well distributed! I can’t remember, but I think Trader Joe’s vegan cream cheese alternative is also soy-based / nut-free.

        Reply
    6. Sandra on August 28, 2017 2:19 pm

      I have a really good recipe for smoked salmon dip that uses cream cheese. I’m wondering if I could just substitute firm tofu for the cream cheese, without adding any of the other ingredients? I don’t think a recipe with a sweetener in it would make a good salmon dip.

      Reply
      • Alisa Fleming on August 28, 2017 4:49 pm

        Are you allergic to nuts? I think a blend of tofu and cashews would work best, adding lemon juice and salt still, to taste. You could probably get away with just tofu, but it won’t be as rich, and I would still add oil, lemon, and salt.

        Reply
        • Bijan on March 8, 2020 8:42 pm

          This came out amazing! I just used firm tofu and it came out just fine with the melted coconut oil. I ended up not using sugar and instead adding 1 tsp of onion powered and 1 1 tsp garlic powder to make a savory garlic and onion spread. You’re a genius, darling!

          Reply
          • Alisa Fleming on March 9, 2020 11:49 am

            Marvelous! And I love your modifications Bijan.

            Reply
      • Scarlett on November 5, 2019 6:53 am

        Not a great recipe… came out extremely runny and bland, doesn’t really taste like cream cheese. Would make a decent pasta sauce with some tweaks, though

        Reply
        • Alisa Fleming on November 7, 2019 12:41 pm

          I’m so sorry it didn’t work out, but am glad it’s salvageable for you! Did you use extra-firm silken tofu (not firm) and coconut oil? These are the keys to it setting up when chilled.

          Reply
    7. Eve on April 2, 2017 2:37 pm

      Great recipient. But . . . Can I freeze it? It is too much for one person to use as quickly as you suggest.

      Reply
      • Alisa Fleming on April 10, 2017 7:27 am

        Unfortunately, tofu doesn’t tend to freeze very well.

        Reply
        • Belle on August 1, 2019 5:07 am

          if the recipe is to much to use at one time divide the recipe in half for those who can not figure out how to do this I’ve done this for you.
          Tofu Cream Cheese
          1/2 cup firm or extra-firm silken tofu
          1 tablespoon oil (like extra-light olive or rice bran oil) or melted coconut oil (for firmer)
          1 to 1 1/2 tablespoons lemon juice or 1 to 2 tablespoons vinegar (ume plum or apple cider vinegar preferred), to taste
          1 1/2 teaspoons sugar
          1/4 teaspoon sea salt

          Reply
    8. Pingback: Fabologie » thanksgiving eats

    9. Marilyn Z on November 1, 2015 5:30 pm

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

      Reply
      • Alisa Fleming on November 2, 2015 6:05 am

        Yes, but or the firmest results, I would use coconut oil or reduce the oil.

        Reply
        • Tina Estrada on August 1, 2018 2:15 pm

          I would love a cheeeecake with this also. But if I use coconut oil what quantity would I used?

          Reply
          • Alisa Fleming on August 1, 2018 3:22 pm

            You are using coconut oil in place of the other oil? Use the full amount. It will actually help it set up much better when chilled.

            Reply
    10. Iya on January 22, 2015 8:13 pm

      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

      Reply
    11. Rae on July 27, 2014 10:38 am

      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

      Reply
      • Alisa Fleming on July 27, 2014 2:40 pm

        Thanks for sharing this Rae!

        Reply
    12. Lindy on July 15, 2014 10:51 am

      Ths tastes like vegan mayo.

      Reply
    13. Kaylene on November 2, 2013 3:02 pm

      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.
      Thanks!
      Kaylene

      Reply
      • Alisa Fleming on November 4, 2013 5:12 pm

        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.

        Reply
    14. Amit May Cohen on October 19, 2013 4:38 pm

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

      Thanks,
      Amit

      Reply
      • Alisa Fleming on October 21, 2013 11:16 am

        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.

        Reply
    15. Cassie on July 10, 2013 8:34 am

      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.

      Reply
      • Alisa Fleming on July 10, 2013 1:08 pm

        Thanks for the feedback Cassie.

        Reply
    16. Lora on May 1, 2013 10:33 am

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

      Reply
    17. Hilary on March 13, 2013 7:51 am

      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.

      Reply
    18. Nely on February 25, 2013 5:48 am

      How long does this last in the fridge?

      Reply
      • Alisa Fleming on February 26, 2013 12:00 pm

        I would only keep it for 2 to 3 days.

        Reply
    19. Jason on February 10, 2013 4:00 pm

      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!

      Reply
      • Alisa Fleming on February 11, 2013 8:06 am

        Hmm, not sure how that would fair in terms of keeping a cream cheese like texture, but tofu is pretty yummy when fried.

        Reply
    20. Lora Yeager-Smith on January 21, 2013 5:26 am

      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.

      Reply
      • Alisa Fleming on January 22, 2013 7:18 am

        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.

        Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    The 10 Best Dairy-Free Queso Dips & Nacho Toppers - all vegan-friendly and gluten-free

    The Best Dairy-Free Queso & Nacho Cheese Sauces

    Is Chocolate Dairy Free? Yes and No. Here’s Why …

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.