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–+ servings
spreading vegan cream cheese on bagels

Vegan Tofu Cream Cheese (No Coconut Oil)

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This 7-ingredient tofu cream cheese couldn’t be any easier to make! Slather it on a bagel or top off some crackers for an easy snack.
Course Basics
Cuisine American
Keyword condiment, dairy free, healthy snack, homemade snack, plant based protein, spread, tofu
Prep Time 10 minutes
Servings 6
Calories 121
Author Alena Schowalter

Ingredients

  • 2 cups firm tofu 480 g
  • 2 tbsp lemon juice
  • ⅓ cup almonds soaked and drained (47 g)
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • 1 tsp garlic powder
  • 4 tbsp water

Flavor options

  • Sundried tomato
  • Chives
  • Rosemary
  • Dill

Instructions

  • Add tofu, almonds, lemon juice, and water to the food processor and mix. Stop and scrape the sides with a spatula occasionally. Process until a creamy mixture is formed.
  • Add the nutritional yeast, salt, and garlic powder. Then process a few more seconds until incorporated.
  • Transfer mixture into an airtight jar and keep in the refrigerator until ready to serve.

Notes

  • Store in an airtight container in the fridge. It keeps well for 1 week.
  • Mix with fresh herbs for extra flavor!

Nutrition

Calories: 121kcal | Carbohydrates: 5.3g | Protein: 9.9g | Fat: 7.7g | Saturated Fat: 1.3g | Sodium: 1275mg | Potassium: 224mg | Fiber: 2.6g | Sugar: 1.6g | Calcium: 187mg | Iron: 2mg