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.
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.
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.
- 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
- Drain and gently press the tofu to remove excess water (the silken tofu is fragile).
- Put the tofu, oil, lemon juice or vinegar, miso, and salt in your blender. Puree until smooth.
- Scrape the mixture into a container, even it out, and refrigerate it for a few hours, or until set.
45 Comments
Hi I’m addicted to Tofutti and I’ve been trying to find a recipe for it. Does this taste like Tofutti? Which store bought vegan cream cheese brand would you say this is closest to? Thanks so much for any guidance you can provide!
I wouldn’t say it’s super close to tofutti. Tofutti is going to be denser and a little sweeter. It’s hard to mimic the store cream cheeses like tofutti because they use several ingredients that aren’t found in most home kitchens.