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+ servings

Perfect Vegan Cream Cheese

This perfectly creamy, spreadable cheese is made from tofu.
Prep Time15 mins
Course: Cheeses
Cuisine: Vegan
Keyword: Cream Cheese, Tofu
Servings: 12
Calories: 72kcal
Author: Singing Vegan


  • Blender


  • 1 lb tofu silken tofu will give creamier results
  • 3 tbsp coconut oil melted. Use refined coconut oil unless you want a coconut flavor
  • 2 tbsp lemon juice or use lime juice
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 tbsp miso white is best, but any will work
  • 2 tbsp nutritional yeast
  • 2 tbsp soy milk Unsweetened (or use your favorite plant milk.) The actual amount depends on the water content of your tofu.


  • Place all ingredients in the blender and blend until super smooth.
  • Add more plant milk as needed to allow all ingredients to blend completely. (My tofu is quite firm and I used 1/4 cup homemade almond milk.)
  • Place in one or more covered containers and refrigerate.


If you want to serve the cream cheese in a block, line the container with plastic wrap before placing the cream cheese mixture inside. I don't bother with this--I serve it straight from the container.
Will keep up to a week in the fridge.


Calories: 72kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Sodium: 250mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg