Easy tofu cream cheese (dairy free and vegan)

If there’s a food that can be challenging to replace when you are on a plant based diet, or you need to avoid dairy, that’s cheese.

There are vegan and dairy free cheese options for purchase at the grocery stores, but in most cases, they have null nutritional value; on the contrary, they are basically saturated fat (usually refined coconut oil) and some fillers like potato starch, tapioca and flavors. High calories, zero nutrition. And honestly, they don’t even taste good or melt well. And they tend to be expensive.

Nut based cheese is a little better, but still high in calories and saturated fat. They have more protein and even fiber, but they are not a good choice either in my opinion. And there’s still the issue with flavor and melting. And the price. Actually, nut based cheese tend to be the most costly.

You can also make your vegan cheese at home if you are up. I have played with this with mixed results. But in general, it’s my preferred choice. At least, I am in control.

There are multiple options for cheese spreads: you can use cashews, tofu or even chickpeas as the base. My favorite option is tofu, as I think it resembles dairy cheese the best, plus it has protein and calcium, again like the milk cheese. The cheesy flavor comes from nutritional yeast, that is a nutritional gem, high in protein and vitamins, specially the so-sought for B12, for vegans. Clearly, way healthier than store bought options (and cheaper!). Miso is a good addition too, it adds saltiness and umami flavor, and probiotics. Try to get all this with a store purchased cheese 🙂

Hard and soft cheeses are more difficult to make, and make healthy, though.

Convinced? Here’s my base recipe for cream cheese, using soft tofu, nutritional yeast, chickpea miso and other flavors. I think firm or even extra firm tofu can work too, but you might need to add more mayo or water to achieve a creamy texture. I prefer chickpea miso because it’s milder than regular soy miso, but if you only have regular miso at home, feel free to use it – but reduce the amount.

This recipe can be tweaked with any flavor you’d like to add, like all typical cream cheese flavors: garlic, dill, chives, onion, pickles, etc. Just have fun with it.

One last tip, borrowed from hummus: it’s best to use ice instead of water, because the air it contains helps achieve a fluffier texture. This is just a nice upgrade, feel free to substitute cold water.

Ingredients

Yields about 2 cups

• 14 oz soft tofu (other firmness could work, but may need to add more mayo or water)
• 2 tbsp vegan mayo
• 4 tsp chickpea miso (if using soy miso, start with 1 tsp only)
• 2 tbsp apple cider vinegar
• 1 tsp lemon juice
• 4-5 tbsp nutritional yeast (depending on how “cheesy” you like it).
• 2-4 tbsp crushed ice, small ice cubes or cold water (optional)
• Salt, to taste

Instructions

1. Put all ingredients and except for the crushed ice in a blender with small pinch of salt.
2. Blend until a smooth cream is formed.
3. If using, add 2 tbsp crushed ice and mix. Test for texture. For additional softness and airiness (more like a mouse), add up to 2 tbsp of the ice. You can use cold water if you don’t have ice, or simply skip this step if you prefer a firmer texture.
4. If desired, add your flavors and blend slightly: garlic, shallot, fresh herbs, roasted peppers or even maple syrup can work. Note: if using fresh garlic, it’s best to add it in the beginning to make sure it is well blended. If powdered or paste, you can add it in this step.
5. Test for flavor. If desired, add more salt, lemon juice, vinegar, nutritional yeast, etc.
6. Chill for at least 2 hours.
7. Use as you would use regular cheese cream. This one is specially good in fillings, instead of ricotta or other soft cheeses.
8. Refrigerate leftovers up to 1 week, or even longer. The lemon juice and vinegar work as natural preservatives. But I would stick to 1 week, to be safe.

Did you make it? Do you have any question? I read you in the comments.