Creamy, rich, tangy, and delicious Vegan Cream Cheese. Quick and easy to make and perfect for spreading, snacking, and dipping!
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"This is the best vegan cream cheese I have EVER tasted!!!"
- Lucy ⭐️⭐️⭐️⭐️⭐️ More reviews →
The best Vegan Cream Cheese! It's creamy, luscious, tastes amazing, can be made in minutes, and is a fabulous dairy-free alternative to regular cream cheese. It's also much cheaper to make at home than vegan cream cheese alternatives at the store!
Mel x
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Tofu - I like to use medium-firm for this recipe but if you prefer a slightly firmer cream cheese you can use firm or extra-firm.
- Almonds - These add an amazing creamy, buttery richness (and yes, there's a nut-free option too - see the recipe notes).
- Lemon juice & vinegar - For flavour and acidity.
- Nutritional yeast - This is for an umami, slightly cheesy flavour.
- Coconut oil - This must be refined coconut oil or your cream cheese will taste of coconut which we definitely don't want. By using an oil that sets we get a really great spreadable texture, just like regular dairy cream cheese. (If you're WFPB see the recipe notes!)
- Dried dill - Trust me on this one ... It doesn't actually taste of dill when blended but it adds a certain something and isn't the same without it.
Flavour Variations
Make this vegan cream cheese your own with these tasty additions:
- Lemon zest and poppy seeds.
- Dried cranberries, orange zest, and walnuts.
- Chopped fresh rosemary or any other fresh herbs.
- Harissa and mint.
- Roasted garlic.
- Vegan smoked salmon and dill.
- Black pepper.
- Everything bagel seasoning, onion, or garlic powder.
- Drained and chopped pickles or jalapenos.
- Fresh chopped chives.
Serving Suggestions
Plant-based cream cheese is so versatile. My favourite ways to serve it include:
- On bagels, sandwiches, or crackers.
- On a vegan snack board with some vegetable pate and other tasty treats.
- Melted into hot pasta (so good and makes a super quick and easy dinner!)
- As a dip for veggies.
- Dolloped on pizza before or after baking .
- Stuffed in jalapeno poppers or pasta shells.
Recipe FAQS
No. In this recipe, you must use refined coconut oil. Refined coconut oil has no coconut taste or smell. If you use virgin coconut oil your cream cheese will taste and smell of coconut.
The almonds can be replaced with raw cashews (soak them as per the recipe instructions).
Yes. Oomit the almonds and increase the refined coconut oil to ½ cup (120 ml) measured while melted. The extra coconut oil will firm it up enough so it becomes cream cheese texture once refrigerated.
It won't be quite as good but you can. Simply omit the coconut oil and keep everything else as it is. The cream cheese will be looser, it won't melt and it won't have quite as rich a mouthfeel but it is still spreadable and delicious.
I don't recommend using this vegan cream cheese recipe to make desserts like vegan cheesecake or frosting because its flavour is too savoury. Store-bought cream cheese is a better alternative in this case.
Recipe
Vegan Cream Cheese
Author:WATCH HOW TO MAKE IT
Ingredients
- ½ heaping cup (75 grams) raw almonds , or cashews (for nut-free see FAQs)
- 16oz (454 grams) medium firm, firm or extra firm tofu (NOT silken tofu) , I like medium firm. 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) melted refined coconut oil , measure while liquid and don't use while hot. Allow to cool back to room temperature before using.
- 1 to 1½ teaspoons fine sea salt
- ½ teaspoon dried dill , the finished recipe won't taste of dill, but it's an important addition. I really recommend you don't skip it!
RECOMMENDED EQUIPMENT
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 or a high-powered blender add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, refined coconut oil, 1 teaspoon of the sea salt, and the dried dill. Process until completely smooth. You will get a smoother result in a high-powered blender than you will in a 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.
NOTES
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Nicole says
If you love tofu, this cream cheese recipe is calling your name.
It tastes just like blended tofu & nutritional yeast with a slight tang. I so wanted to love it, but it is NOTHING AT ALL like cream cheese. Perhaps a different brand of tofu would taste less like tofu? I've been vegan for years, and vegetarian most of my life and have yet to grow fond of the odd flavor of tofu. So, unfortunately, this is not the cream cheese recipe for me. You have to be incredibly thrilled with the taste of tofu to want to spread this on anything and eat it. I prefer the flavor of something cultured, so the search goes on.
Julianne Velardi says
Just made this and it’s delicious! Totally saving this one!
Melanie McDonald says
So pleased you're enjoying it, Julianne!
Laura says
Hi there Mel,
I do not eat soy tofu; I am wondering if I might substitute soaked cashews for the soy tofu? Maybe I should do that, but I have just ran out of cashews. Maybe I could use soaked almonds that have the skin removed. Do you know of such a recipe?
Any information would be very much appreciated.
Thanks.
Lucy O'Sullivan says
This is the best vegan cream cheese I have EVER tasted!!! It is delish. I didn’t have any white wine vinegar so subbed with white rice vinegar and yum yum yummmmmmm 😍
Melanie McDonald says
Love that! So pleased you enjoyed it, Lucy!