Super quick & easy to make Vegan Cream Cheese. It’s creamy, rich, tangy and delicious. Just perfect for spreading, snacking and dipping!
Holy moly. I made the best Vegan Cream Cheese. It’s creamy, luscious, tastes amazing and is a major food feature in my life right now.
I have been making it all the time and I am not ashamed to say that I eat it straight out of the food processor. But it’s even better when used as cream cheese is supposed to be. Like spread on bagels, bread and crackers and other appropriate things that are not just a silicone spatula.
It’s made in minutes in a food processor and uses pretty standard vegan pantry/fridge ingredients.
You could say I’m on a cheese roll … ha ha. What with this and my very recent Vegan Feta Cheese, which is, incidentally, getting the most amazing feedback. These creative vegan tofu recipes just keep on coming!
What is vegan cream cheese?
Vegan Cream Cheese is a delicious cream cheese substitute, made from simple ingredients. It can be made in a food processor in just a few minutes and can be used for spreading, dipping and snacking just like regular cream cheese. You can also use it for making things like vegan cheesecake or for baking with, but for sweet recipes I recommend omitting the nutritional yeast and dried dill.
Vegan Cream Cheese has less calories than regular cream cheese and also contains less than half of the saturated fat. It also contains more than double the protein. It is a great option for anyone looking to reduce the amount of saturated fat they consume, while still enjoying a delicious, creamy, indulgent tasting cream cheese spread.
What do you need to make Vegan Cream Cheese?
To make my Vegan Cream Cheese you are going to need:
- tofu
- almonds (and yes, there’s a nut-free option – see the recipe notes)
- lemon juice
- vinegar
- nutritional yeast
- salt
- coconut oil (it’s optional so if you’re WFPB you are good to go too!)
- dried dill (trust me on this one … it doesn’t actually taste of dill when blended but it adds a certain something)
And although for the very best-est creamiest, richest results, almonds and coconut oil are kind of necessary, it can also be made without either so if you can’t, or choose not to eat almonds or coconut oil, you can still make it!
I like to use my food processor for making this recipe, as although I like the cream cheese to turn out pretty smooth, I actually like a tiny bit of graininess, but if you prefer it perfectly, velvety smooth, then go for a high powered blender like a Blendtec or Vitamix instead.
How to make Vegan Cream Cheese
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
It’s easier to make a Vegan Cream Cheese than you might think.
Basically, you’re going to blend all of the ingredients up in a food processor. And that’s about it. You’re done. You made cream cheese. Told you it was easy.
You can eat it right away or let it firm up a little in the fridge first. It depends how desperate you are to eat it!
Ways to use my cream cheese substitute are many.
Here are some ideas:
- spread on bagels, all alone or with toppings of choice
- with crackers. The one’s in my photos incidentally are Jenny Marie’s Crackers. They are handmade here in Victoria, are all vegan and are super yum!
- melted into hot pasta (so good!)
- in sandwiches
- on my Easy Flatbread Recipe
- as a dip for, or spread on things like celery, carrot, cucumber and bell pepper sticks
- as an ingredient in dips
- in baked goods …. think cream cheese swirl in brownies, muffins, cakes or breads*
- dolloped on pizza before or after baking
- with waffles or pancakes*
- stirred through your tofu scramble just before serving to make it super creamy
- jalapeno poppers
*Please note that for using it in sweet recipes, I would recommend omitting the nutritional yeast and the dried dill.
It’s so adaptable! You can go crazy wild and flavour it up.
Want some ideas for that too? Try adding:
- lemon zest and poppy seeds
- dried cranberries, orange zest and walnuts
- chopped fresh rosemary or any other fresh herbs
- harissa and mint
- roasted garlic
- black pepper
- everything bagel seasoning
- drained and chopped pickles
- powdered freeze dried fruits like strawberries and blueberries
- chopped jalapenos
- a little sriracha
- fresh chopped chives
There’s more where that came from!
If you love my vegan cream cheese recipe, check out these great vegan dairy alternative recipes too:
And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Vegan Cream Cheese
Ingredients
- ½ heaping cup / 75 g raw almonds , for nut-free option see recipe notes
- 454 g / 16 oz medium firm, firm or extra firm tofu (NOT silken tofu) , I like medium firm for this recipe. Using firm or extra firm will create a slightly firmer cream cheese.
- 3 tablespoons / 45 ml fresh lemon juice
- 3 tablespoons / 45 ml white wine vinegar
- 2 tablespoons nutritional yeast
- ¼ cup / 60 ml refined coconut oil (melted but not hot ... measure while liquid) , for oil-free option see recipe notes
- 1 - 1½ teaspoons fine sea salt
- ½ teaspoon dried dill , the finished recipe won't taste of dill (heck, I don't even like dill much!), but it adds a certain something that I can't quite put my finger on. I really recommend you don't skip it!
Instructions
- Boil some water in a kettle and cover the raw almonds in the boiling water. Let them soak for 15 minutes. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
- To a food processor add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, coconut oil, 1 teaspoon of the sea salt and the dried dill. Process until completely smooth. It will take 2 to 3 minutes, longer in a less powerful food processor.
- Taste, and add the remaining salt to taste then blend again. I always use the full 1½ teaspoons.
- Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.
Long time vegan, creator of A Virtual Vegan & author of the book 
Jeanne says
Hi! Is there a reason why Extra Firm Silken Tofu won’t work? I can’t find any other brands where I live except for ‘Morinu Silken Extra Firm’ or ‘House Foods Soft Tofu’. I’m going to use the cheese later in Rugelach Cookies. Any suggestions would be HIGHLY appreciated :)
A Virtual Vegan says
This recipe works best with regular tofu and not silken. Silken tofu is produced without separating and pressing the soy curds so has a much higher water content, which is why its softer. If you use it in this recipe the cream cheese will be a lot thinner and might not be so spreadable. You might be able to make up for it by increasing the coconut oil but it would need playing around with to get right. Silken tofu is best for sauces/dressing/dips/smoothies etc.
Paola Dembroski says
Is it OK to use a coarse almond flour instead of soaked almonds?
Melanie McDonald says
Yes that will be fine. I would weigh it though so that you get exactly the right amount. It would be hard to tell from volume alone.
Dee says
This looks great, can’t wait to try it as it suits my dietary restrictions (I can’t eat cashews but almonds are fine)!
If you’re open to some gentle feedback, it would be really great if you added a “jump to recipe” button at the top of the page. I always appreciate when blogs have these, it makes it so much easier to get to the recipe, especially when there’s a very lengthy intro. Mainly when referring back to a recipe to make it multiple times!
Melanie McDonald says
I hope you get to try it soon!
With regards the “jump to recipe’ button, I’ve been in 2 minds about having one for ages. I used to and removed it because I spend so much time crafting my posts, that I felt like by having the button I was kind of telling new visitors that my posts weren’t worth reading. Of course that’s different for people like you who are coming back to the same recipe again and again and obviously aren’t going to read the post every single time. My ad company always tell me it will hurt my income too, and of course I depend on that to be able to keep doing what I do.
But, I have just added the button again. I will monitor my earning for the next week or so and as long as there isn’t much of a change I will keep it there.
Emma says
Wow! I’ve just made a batch of your freakishly authentic vegan cream cheese. Who’d have thought that small list of ingredients would create such pleasure in my household. Nice one Mel!
Melanie McDonald says
Right?! It’s so hard to believe it will taste good but it really does eh? I’m so pleased you enjoyed it Emma, and thank you for coming back to leave a comment. I really appreciate it!