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    Home >> Recipes >> Vegan Cheese Recipes

    Vegan Cream Cheese

    Updated May 2, 2023 by Lori · This post contains affiliate links.

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    Make the best vegan cream cheese at home without cashews, coconut, or oil! Extra-firm tofu and a few other key ingredients come together to create a delightfully creamy-yet-firm, tangy, and spreadable dairy-free cream cheese! This tofu cream cheese is versatile, too! Use it to create all of your favorite sweet and savory cream cheese flavors. If you’ve been disappointed with other vegan cream cheese options, this is definitely one to try!

    This recipe if free from gluten, nuts, coconut, and oil and contains 6 grams of protein and only 3 grams of fat per ¼ cup!

    Tofu-oat cream cheese on half a bagel with more bagels and flavored vegan cream cheese in background.
    Jump to:
    • Why This Recipe Works
    • Key Ingredients
    • Useful Equipment
    • How to Make Vegan Cream Cheese
    • Flavor Variations
    • Substitutions
    • How to Store
    • Ways to Use It
    • Frequently Asked Questions
    • More Tofu Recipes
    • Top Tips
    • 📖 Recipe
    • 💬 Comments

    Why This Recipe Works

    Most vegan cream cheese recipes are made with cashews, almonds, and/or coconut oil. For anyone allergic to nuts or trying to reduce their fat intake for health reasons, it’s difficult to find a good cream cheese substitute.

    When I decided to start testing this recipe, I knew I didn't want to use cashews because, well, the internet already has plenty of cashew cream cheeses! I love the versatility and nutrition of tofu, so it was an easy choice as the main ingredient.

    Then it occurred to me to include oat milk for its creamy mouthfeel and to help with blending. We already know oats work wonders for ice cream and chocolate sauce. Heck, it even adds creaminess to this no-cook vegan cheese sauce.

    And boy oh boy, y'all. Oats and tofu did it again! (Not that I was surprised.)

    There's another key ingredient that helps the cream cheese set. Agar is like a vegan version of gelatin and is one of my favorite "problem solving" plant-based ingredients.

    Agar gives the tofu and oat milk the firm-yet-spreadable texture of cream cheese and other soft cheeses. This is what allows us to skip the nuts and coconut oil!

    Best of all, this recipe can be used as a base to create endless flavored cream cheeses, like maple-pecan, strawberry, and jalapeno-green onion. See more ideas below!

    Key Ingredients

    Labeled photo of the ingredients needed for tofu cream cheese.
    • extra-firm tofu -  look for tofu in the refrigerators near the produce section. Silken and soft tofu contain too much liquid and won't work for this recipe. Regular firm might work, but you'll want to press it first. 
    • rolled oats - for the most authentic cream cheese consistency, I recommend making your own oat milk (or oat cream). It might sound intimidating, but it's actually really easy! Simply blend ¼ cup of oats with ½ cup water and then strain it through a nut milk bag.
      The oat starch lends a creamy mouthfeel that replaces the added fat in other vegan cream cheese recipes. See the Substitutions section below.
    • vinegar/acidity - I tested vegan lactic acid powder, white vinegar, and apple cider vinegar. Personal preference plays a role here, and if you make this recipe more than once you may want to try a different one each time to see which you prefer. We thought lactic acid produced the most authentic flavor.
    • lemon juice - this helps disguise the flavor of the tofu and lends a fresh, tanginess. 
    • fine sea salt or mineral salt - salt is critical to the overall flavor. Feel free to adjust the amount to suit your palate. You could also experiment with miso.
    • garlic powder - adding a small amount lends a subtle savory, cheesy note. Omit the garlic if you plan to use this recipe for a sweet cream cheese flavor. 
    • agar powder - derived from seaweed, agar is like a plant-based version of gelatin. Most vegan cream cheeses use nuts or coconut oil for firmness. Since we're not using these ingredients, agar helps the tofu and oat milk set and gives the cream cheese just the right amount of firmness.

    Agar lasts a long time and can be used in many ways. So if you're worried about buying some and not using it, I can definitely help with that:

    • vegan feta and mozzarella
    • almond queso fresco
    • vegan strawberry jell-o
    • oil-free lemon bars
    • vegan lemon tart

    Useful Equipment

    • blender - a high-speed blender makes blending super easy, but since we aren't blending any nuts or seeds, a regular should be fine.
    • nut milk bag - to strain the oat milk; another option is to line a sieve with a double layer of cheesecloth.
    • small saucepan - heating the cream cheese mixture on the stove activates the agar, so the cheese will set. Heat also makes the starch in the oat milk extra creamy.
    • small whisk and silicone spatula

    How to Make Vegan Cream Cheese

    Two photos showing how to make oat milk then blend it with tofu.
    1. To make the oat cream, blend oats and water on high for 30 seconds with a high-speed blender or 1 minute with a regular blender. Strain with a nut milk bag (save the oat pulp for another use, like cookies or brownies).
    2. Next, gently squeeze the tofu over the sink to remove some of the water. Place in a blender with the oat milk, and blend until smooth. Add the lemon juice, lactic acid or vinegar, salt, and garlic powder, if using. Blend again. Taste and adjust the flavors as desired. (For savory cream cheese flavors I like to add more salt and garlic.) Add the agar powder, and blend again to incorporate.
    Two photos showing the thickened consistency of tofu and oat cheese after heating.
    1. Transfer the mixture to a small saucepan. Over medium-low heat, whisking frequently, slowly bring to a simmer.
    2. When bubbles begin to rise to the surface, reduce heat to low so it doesn't scald. Whisking constantly, cook for 2 more minutes.
    Two photos showing how to spread the creamy heated mixture in a mold then cover and chill.
    1. Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming.
    2. Refrigerate tofu cream cheese for at least 1 hour, preferably longer. It tastes best the next day.
    Spooning up sweet maple-pecan tofu cream cheese from a small jar.
    Pictured above: maple-pecan cream cheese

    Flavor Variations

    There are endless ways you can flavor the cream cheese. Here are a few of our favorites:

    Sweet Flavors

    For any sweet flavor, you can add sifted powdered sugar, to taste, or a drizzle of maple syrup.

    • strawberry - fruits that contain a lot of juice are one of the few ingredients to be careful with since they thin the consistency of the cream cheese. For flavors like strawberry and blueberry, use mostly jam, jelly, or powdered freeze-dried fruit, then fold in a small amount of chopped fresh berries.
    • maple-pecan (or walnut) - add maple sugar and chopped pecans, or use date or brown sugar.
    • cinnamon - add as much as you like, along with a spoonful of sweetener; also try pumpkin spice!

    Savory Flavors

    • jalapeno & green onion - a personal favorite! Fold in diced jalapeno and chopped green onions.
    • garlic herb - add minced garlic or additional garlic powder and chopped parsley, dill, or basil.
    • smoked - add a couple of drops of liquid smoke plus several dashes of smoked paprika.
    • harissa - start with 1 tsp dried harissa seasoning and an extra pinch of salt. Adjust to taste.

    Substitutions

    • agar powder - the tofu and oat milk mixture is too soft and thin without agar. There really isn't a substitute unless you want to re-work the recipe to include nuts or coconut oil.
    • oat milk - if necessary, other varieties of plain, non-dairy milk can be used. Just make sure they’re 100% unflavored. Some unsweetened milks have sneaky, vanilla-ish flavor added, which makes them unusable for savory recipes. 
      • To replace the starch in the oats you may want to add a teaspoon of cornstarch, arrowroot, or tapioca during blending.
    • acids - if you happen to have vegan lactic acid powder, this is a great way to add tartness and can be used instead of the vinegars. Start with ¾ teaspoon and adjust to taste.

    How to Store

    Store vegan cream cheese in an airtight container for up to 6 days. 

    This vegan cream cheese isn't freezer-friendly due to the high moisture content of tofu. Once it thaws, the liquid separates and affects the texture (just like when you freeze tofu to make it firmer for savory dishes).

    Ways to Use It

    This dairy free cream cheese is perfect for serving with bagels, waffles, English muffins, crackers, and jams and jelly.

    Use it in your favorite cold cream cheese dip. Add compote or caramelized onions to the top and use crackers to dip into this tasty appetizer.

    Serve with crostini for a simple dinner appetizer. 

    You can even use this vegan cream cheese to make a no-bake pie that calls for traditional cream cheese. I'm planning to create a tofu cheesecake recipe with it soon, so stay tuned!

    Frequently Asked Questions

    What is vegan cream cheese made of?

    While many vegan cream cheeses are made with oils or nuts like cashews and almonds, this tofu cream cheese is made with extra-firm tofu, unsweetened oat milk, and agar agar. 

    Can I use other types of tofu?

    Silken tofu is too soft and won’t work in this recipe. Regular firm tofu could work, but you’ll want to take extra care to press out most of the water.

    Can I use it in recipes that will be heated or baked?

    This vegan cream cheese softens beautifully when heated on the stove and could potentially be used in a hot dip. BUT! Keep in mind that as soon as the dip cools, the agar will cause it to set and firm up. This cream cheese has more potential for something like a baked cheesecake. I'll be testing that soon and will share the results.

    A sesame bagel spread with homemade vegan cream cheese with flavored cream cheese in the background.

    More Tofu Recipes

    Tofu is such a superstar ingredient. I mean, what can't it do?! If you're also a fan, be sure to check out my antioxidant tofu smoothie and silken tofu breakfast pudding.

    If you're looking for savory breakfast recipes with tofu, try my vegan tofu quiche, tofu pancakes, and this popular vegan breakfast casserole!

    For dinner, everyone loves tofu green curry, Szechuan tofu, sesame tofu with broccoli, and sweet and sour tofu!

    The the kid in you will love these ridiculously easy tofu nuggets.

    Top Tips

    • Agar sets quickly. To avoid lumps in your vegan cream cheese, whisk vigorously as you remove it from heat, then immediately spoon it into a mold.
    • The flavor mellows and improves overnight. So it's great for special breakfast or brunch events where you want to do some prep in advance!

    I hope you enjoy this healthier vegan cream cheese as much as we do. If you try the recipe be sure to comment below and let us know!

    📖 Recipe

    Half of a bagel spread with tofu cream cheese and sprinkled with dill resting on a small plate.

    Vegan Cream Cheese (No Nuts or Coconut!)

    Author: Lori Rasmussen, My Quiet Kitchen
    If you've dreamed of a tangy and delicious vegan cream cheese that isn't made with nuts, coconut, or oil, you've found it! This recipe combines tofu, oat cream, and agar for a dairy-free cream cheese that's perfectly firm yet spreadable! Enjoy on crackers, bagels and toast, and use it for sweet and savory dips. So many possibilities!
    Yield: makes about 1 cup
    Servings: 4 servings
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time: 10 minutes mins
    Cook Time: 5 minutes mins
    Chill time: 1 hour hr
    Total Time: 1 hour hr 15 minutes mins

    Equipment

    • blender
    • small saucepan

    Ingredients 

    • ¼ cup old fashioned rolled oats - see Note 1
    • ½ cup water
    • 7 ounces extra-firm tofu - half of a standard package
    • 1 ½ tablespoons lemon juice
    • 1 teaspoon vegan lactic acid powder or white vinegar
    • ½ to ¾ teaspoon fine sea salt or mineral salt - can also incorporate white miso paste for saltiness; use lesser amount for sweet flavors
    • scant ⅛ teaspoon garlic powder, optional - omit for sweet uses
    • ¾ teaspoon agar powder
    Prevent your screen from going dark

    Instructions
     

    • To make the oat cream, combine oats and water in a blender. Blend on high for 30 seconds with a high-speed blender or 1 minute with a standard blender. Don't worry about it becoming "slimy" because we actually want that for this recipe. Strain the milk with a nut milk bag (save the oat pulp for another use, like cookies). You should have about ⅓ cup of thick oat milk.
    • Next, gently squeeze the tofu over the sink to remove some of the water. Place in a blender with the oat milk, and blend until smooth. Add the lemon juice, lactic acid or vinegar, ½ tsp salt, and garlic powder, if using. Blend again.
    • Taste and adjust the flavors as desired (I usually add another ⅛ tsp salt unless I plan to sweeten the cream cheese). It should taste very salty and tangy at this stage because the flavors will mellow. Add the agar powder, and blend again for a few seconds to incorporate.
    • Transfer the mixture to a small saucepan. Over medium-low heat, whisking frequently, slowly bring to a simmer. When bubbles start to rise to the surface, reduce heat to low so it doesn't scald. Whisking constantly, cook for 2 more minutes. This activates the agar.
    • Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming.
    • Refrigerate tofu cream cheese for at least 1 hour, preferably longer. It tastes best the next day after the flavors have had time to mellow.

    Notes

    Flavor Ideas: For sweet flavors, add sifted powdered sugar or maple syrup, to taste. For savory flavors, increase garlic and salt.
    • strawberry - fruits that contain a lot of juice should be used sparingly. For flavors like strawberry and blueberry, stir in jam, jelly, or powdered freeze-dried fruit, then fold in a small amount of chopped fresh berries.
    • maple-pecan (or walnut) - add maple sugar and chopped pecans, or use date or brown sugar.
    • cinnamon - add as much as you like, along with a spoonful of sweetener; also try pumpkin spice!
    • jalapeno & green onion - a personal favorite! Fold in diced jalapeno and chopped green onions.
    • garlic herb - add minced garlic or additional garlic powder and chopped parsley, dill, or basil.
    • smoked - add a couple of drops of liquid smoke plus several dashes of smoked paprika.
    • harissa - start with 1 tsp dried harissa seasoning and an extra pinch of salt. 
    Note 1 (milks) - since you'll have the blender out anyway, it's easy to make your own oat milk. This is also what gives it a creamy mouthfeel in the absence of added fats. So for the best texture and flavor, I highly recommend homemade oat milk.
    You can use store-bought oat milk, but make sure it's completely unflavored and unsweetened. Low-fat Planet Oat is the best option if you don't want to make your own.
    Other plain, non-dairy milks can be used, but they won't add the same creamy, starchy element as oat milk. You could experiment with adding a tiny bit of starch, like cornstarch or tapioca.
    Note 2 - if you make many vegan cheese recipes, you'll find plenty of ways to use lactic acid powder. It creates a more authentic flavor than vinegar.
    Store tofu cream cheese in the refrigerator for up to 6 days. Freezing is not recommended because the liquid in the tofu separates after thawing, changing the texture of the cream cheese.

    Estimated Nutrition (per serving)

    Calories: 72kcalCarbohydrates: 4gProtein: 6gFat: 3gCholesterol: 0mgSodium: 375mgFiber: 1g

    Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below!

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      Recipe Rating




    1. Katelyn

      May 14, 2023 at 8:22 pm

      Is there a way to make the vegan cream cheese without soy?

      Reply
      • Lori

        May 15, 2023 at 7:53 am

        Hi Katelyn,
        Not this particular recipe, unless you experiment with an alternative type of tofu like Pumfu (pumpkin seed). If you're fine with nuts there are many nut-based vegan cream cheese recipes online.

        Reply
    2. James A Clark Jr

      May 06, 2023 at 10:52 am

      I've got a question. My husband is allergic to all fish and hence seaweed as fish live in that environment. I know you said there is no real substitute for agar agar. Kappa Carageenan is also sea weed. So what about the gelatin you use in canning jelly?

      Reply
      • Lori

        May 06, 2023 at 11:14 am

        Hi, I'm not sure exactly what you mean by "the gelatin you use in canning." Do you mean pectin? Or something like Sure Jel? Unfortunately, I'm not sure how other ingredients might behave here. If there's a gelling agent that will work for you and your husband I'd say go ahead and give it a try!

        Reply
    3. Sherri

      May 05, 2023 at 12:02 pm

      Omg thank yoooouuu!! I’ve been buying Kite Hill cream cheese to avoid palm oil and coconut but it’s so pricey. I honestly csnt believe how spot on the texture is in this! It’s actually more like dairy cream cheese than the vegan products. I can’t wait to make all the flavors!

      Reply

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    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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