This vegan cream cheese is made by blending equal parts silken tofu and firm tofu with fresh basil, a splash of vinegar, salt, and pepper. It takes five minutes, requires no nuts or dairy, and works beautifully as a bread spread or a creamy salad dressing. For the best texture, let it drain in a cheesecloth in the fridge for a few hours or overnight.
I have a confession: I used to buy vegan cream cheese from the store almost every week, mostly because I thought making it at home would somehow be complicated. It is not. This tofu cream cheese comes together in about five minutes with a blender, and it has become one of those things I always have in the fridge.
The secret in this version is blending silken tofu and firm tofu together, half and half by weight. The silken tofu gives it that cloud-like, creamy consistency, while the firm tofu adds body so it actually behaves like a spreadable cheese. No cashews, no coconut oil, no long soaking times. Just tofu, fresh basil, a little vinegar, and whatever herbs you feel like throwing in.
This recipe is vegan, gluten-free, dairy-free, nut-free, and egg-free. It is good on toasted sourdough, rice crackers, or bagels. But it is also surprisingly good thinned out slightly and used as a salad dressing, which makes it one of those rare fridge staples that earns its place twice over.
What is the best tofu for vegan cream cheese?
Most recipes you will find online call for firm or extra-firm tofu only, which gives a thick but sometimes slightly grainy result. Using silken tofu alone, on the other hand, produces something too loose and wet to properly spread. The solution I landed on is combining both: silken tofu for its smooth, almost custardy texture, and firm tofu to give the cream cheese structure. The ratio is 1:1 by weight, so if you are using 250g total, that is 125g silken and 125g firm. Because the two types have different water contents, measuring by weight (not volume) is the most reliable approach.
Does tofu cream cheese taste like real cream cheese?
Honestly? It tastes like a fresher, lighter version of it. The tang from the vinegar mimics the subtle acidity you find in dairy cream cheese, and if you add nutritional yeast (which I highly recommend), you get an extra layer of savory, almost cheesy depth that really closes the gap. The basil version I am sharing here leans more herby and bright than a classic plain cream cheese, which I personally prefer. If you want something closer to the original, skip the basil and add a small clove of garlic and a pinch of onion powder instead.
Can you use tofu cream cheese as a salad dressing?
Yes, and it is one of the best ways to use it. The texture straight from the blender is thick enough to spread, but if you add a tablespoon or two of water or plant-based milk and blend again for a few seconds, it loosens into a pourable, creamy dressing. It works especially well on grain bowls, roasted vegetable salads, or any salad where you would normally reach for a tahini dressing. The basil version pairs beautifully with tomatoes, cucumber, and good olive oil drizzled on top.
What can I add to tofu cream cheese to customize it?
This is where the recipe becomes genuinely fun. The base of tofu plus vinegar plus salt is a blank canvas. Here are some directions worth exploring:
- Herby and classic: swap basil for dill, chives, or a mix of the two
- Garlicky: add half a teaspoon of garlic powder or a small roasted garlic clove
- Smoky and savory: a teaspoon of gochujang gives a gentle heat and depth that is a little unexpected and completely addictive
- Umami-forward: one to two tablespoons of nutritional yeast add a cheesy, slightly nutty quality that makes the cream cheese taste more “real”
- Onion lover’s version: half a teaspoon each of garlic powder and onion powder, plus chives folded in at the end
The rule of thumb is to season gradually and taste as you go. The tofu base absorbs flavors well, but it can go from balanced to overwhelming quickly with stronger ingredients like gochujang or garlic.
Vegan cream cheese with tofu and basil (nut-free, dairy-free)
A creamy, herby vegan cream cheese made with blended silken and firm tofu. No nuts, no oil, no cooking. Ready in 5 minutes and good on bread, crackers, or thinned into a salad dressing.
2
servings5
minutesKeep the screen of your device on
Ingredients
125 g (about ½ cup packed) silken tofu
125 g (about ½ cup packed) firm tofu, drained and pressed
1 tsp apple cider vinegar (or lemon juice)
½ tsp fine salt, plus more to taste
Black pepper to taste
5 -10 Fresh basil leaves
How to
- Drain the firm tofu and press it gently between two clean towels for a few minutes to remove excess water. The silken tofu does not need pressing.
- Break both tofus into chunks and add to a high-speed blender or food processor.
- Add the vinegar, salt, pepper, basil leaves, and nutritional yeast if using.
- Blend on high until completely smooth and creamy, about 1 to 2 minutes. Stop and scrape down the sides once or twice.
- Taste and adjust: add more vinegar for extra tang, more salt, or more basil. If adding garlic powder, onion powder, or gochujang, blend in small amounts and taste as you go.
- For the best texture: spoon the blended cream cheese into a cheesecloth (or a fine mesh strainer lined with a clean tea towel) set over a bowl. Fold the cloth loosely over the top and refrigerate for at least 2 to 3 hours, or overnight. The excess moisture will drain away and the cream cheese will become noticeably firmer, smoother, and more spreadable.
- If you are in a hurry, skip the draining step. The cream cheese is good straight from the blender, just softer in texture.
- Transfer to a clean jar or airtight container. To use as a salad dressing, blend in 2 to 3 tablespoons of water or unsweetened plant-based milk until pourable, then add tahini and lemon juice.
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Once you have a jar of this in the fridge, you will find yourself reaching for it constantly. Slathered on a thick slice of gluten-free sourdough with a few cherry tomatoes, it is a complete breakfast. Thinned with a little water and drizzled over roasted zucchini and chickpeas, it becomes dinner. The gochujang version, by the way, is completely underrated on rice crackers with a cucumber slice on top.
If you try it, let me know which variation you went with in the comments. I want to know if anyone has gone full gochujang-garlic because I feel like that might be my new obsession.
[INTERNAL LINK 1: link to a gluten-free sourdough bread or toast recipe] [INTERNAL LINK 2: link to a grain bowl or roasted vegetable salad recipe] [INTERNAL LINK 3: link to another vegan cheese or vegan spread recipe]
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