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 flavor and acidity.
- Nutritional yeast - This is for an umami, slightly cheesy flavor.
- 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.
Flavor 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 favorite 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 flavor is too savory. 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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ERIN says
Hi! Can I use same amount of almound flour instead of whole nuts?
thanks, erin
A Virtual Vegan says
I haven't tried it but I don't see why not.
Maria Bogdan says
I used a lot of different recipes to make a perfect cream cheese.
This one is the one.
I love it. Yes it is a bit savory but this is what I like about it.
Grainy? No
I process almonds first and then I add tofu.
Thank you for posting the recipe.
Joanie Lewis says
Hi Melanie - can I use this recipe for Cream Cheese in the Cream Cheese frosting for the Carrot cake??
A Virtual Vegan says
I don't recommend it sorry. It's a shame because I'd love to be able to use it too. It's too savoury in flavour though and not really silky smooth like store-bought cream cheese. It wouldn't work well at all. Store-bought vegan cream cheese like Tofutti, Violife or Nafsika work brilliantly in the carrot cake. Hope that helps!
Chaitra Guptha says
Hi Mel, Could we use this to make baked cheese cakes? Thank you for getting back.. Regards,Chaitra
A Virtual Vegan says
I don't recommend using this cream cheese recipe in desserts. I do have an amazing baked cheesecake recipe on my website though. It gets great feedback and it's always my go-to. You can find it here: https://avirtualvegan.com/vegan-new-york-cheesecake/
Andy says
Really REALLY good.
I only had a 12 ounce block of extra firm silken tofu on hand so I used that, then made several other reductions to adapt to the lesser amount of tofu. Luckily the proportions turned out right.
I also used just 1 tsp of malt vinegar, and added a little dried rosemary and the recommended chives. Fantastic. Thank you!
A Virtual Vegan says
Thank you. I'm glad you enjoyed it Andy!
Suzanne says
Wow!!!! Made it yesterday for the first time it was delicioooooous!!! This morning, I took part of the veganchiz and put a little bit of onion, a little bit of celery and a little bit of veganmayo, put everything in a vegan bun with some lettuce and, unbelievable brunch that was... Miam!!!!! Thank you sooooo much for this newforme recipe...
A Virtual Vegan says
I'm really pleased you enjoyed it Suzanne! You brunch sounds delicious!
George says
Can you substitute Olive oil instead of the refined Coconut oil?
A Virtual Vegan says
The refined coconut oil is what firms the cream cheese up as it solidifies. It also gives the cream cheese a creamy mouth feel. Olive oil won't do that and might make it too loose.
Charlette Bell says
Hi...can I use this in a cream cheese frosting along with the vegan butter?
A Virtual Vegan says
This cream cheese is too savoury to use in desserts.
Sarah says
Awesome! I made it with extra firm tofu and without the oil, and it tastes fantastic.
A Virtual Vegan says
Glad you enjoyed it!
Thomas says
If I don't have white wine vinegar, can I use apple cider vinegar instead?
A Virtual Vegan says
You could but white wine vinegar does gives the best flavour.
Tricia lim says
Hello! Great work!
Should it be really white wine vinegar? We don’t have that a lot here in our country.
A Virtual Vegan says
I have no idea why but white wine vinegar helps it taste cheesier. But, if you can't get it apple cider vinegar would be fine. Failing that regular white vinegar but it's sharper so you might not need as much. Use half then add more to taste very gradually as you blend. You could probably get away with omitting it completely if you don't mind the cream cheese not having a tang. Hope that helps!
MARIO SALINAS says
can i use coconut extra virgen instead?
A Virtual Vegan says
The coconut flavour in extra virgin coconut oil isn't good in this recipe which is why refined coconut oil is best to use.
Jo-Ann Sebanc says
i made your butter i am ecstatic about it . thank you so much for your sharing. you are doing such good work.
A Virtual Vegan says
Thank you so much Jo-Ann! I'm really pleased you are enjoying the butter!
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.
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!