Name: Vegan Cream Cheese
Prep time: 10 min
Cook time: 2 min
Total time: 72 min
Ingredients: 150 grams fresh tofu; 50 grams cashew nuts; 2 tbsp tahini ((sesame paste)); 1 tbsp nutritional yeast; 1 tbsp lemon juice; 200 ml unsweetened soy milk; 2 tsp agar agar powder; salt, pepper (to taste); 1 tbsp dill, chives; 1 tsp turmeric powder; 1 tsp garlic powder; 1 tbsp paprika; 1 tbsp chili flakes

Smooth, creamy and incredibly refreshing Vegan Cream Cheese. Pick your favourite and use these for bagels, sandwiches, or as a dip with crunchy carrot sticks. These cream cheeses even make a beautiful and healthy antipasto on a cheeseboard served with crackers, grapes and nibbles.

📋 Recipe

Vegan Cream Cheese

Author: Nico

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5 from 1 vote

Prep Time 10 mins

Cook Time 2 mins

Resting Time 1 hr

Total Time 1 hr 12 mins

Course Cheese

Cuisine Italian

Servings people

Calories 116 kcal

Equipment

High speed blender

Ingredients

CREAM CHEESE

150 grams (5.5 oz) fresh tofu
50 grams (2 oz) cashew nuts
2 tbsp (2 tbsp) tahini (sesame paste)
1 tbsp (1 tbsp) nutritional yeast
1 tbsp (1 tbsp) lemon juice
200 ml (1 cup) unsweetened soy milk
2 tsp (2 tsp) agar agar powder
salt, pepper to taste

Herb Cream Cheese

1 tbsp (1 tbsp) dill, chives

Turmeric Cream Cheese

1 tsp (1 tsp) turmeric powder

Garlic Cream Cheese

1 tsp (1 tsp) garlic powder

Paprika Chili Flakes Cream Cheese

1 tbsp paprika
1 tbsp chili flakes

Instructions

In a high speed blender, mix tofu, cashew nuts, tahini, nutritional yeast, half of the soy milk and lemon juice for 1 to 5 minutes or until silky smooth. Results vary greatly depending on the power of the blender. If you don't have a high speed blender, make sure to soak the cashews for at least 1 hour in warm water.
Activate the agar agar: in a pot, pour remaining soy milk and agar agar and mix with a whisk to dissolve. Bring to boil while stirring, then turn off heat and transfer to the blender with other ingredients.
Blitz everything together till very smooth.
Pour the cream cheese(s) into (different) bowls or squared shapes. We used a silicon muffin mould. At this stage mix with herbs or spices of your choice; garlic, paprika, turmeric, chives or dill goes well in cream cheese.
Let rest in the fridge for 1 hour or until cold.
Serve on a cheese platter with fresh tomatoes, figs, vegetable sticks, sundried tomatoes, nuts and grapes. Enjoy!

YouTube Video

We used cashew, soy milk and tofu to make a cheese base that turned out incredibly creamy and spreadable. We infused the cheese with herbs and spices to have different flavours of cheese for our beautiful and delicious cheeseboard.

Nutritional Values

Nutrition Facts

Vegan Cream Cheese

Amount Per Serving

Calories 116 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Carbohydrates 6g2%

Dietary Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Calcium 83mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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🍜 Variations

Add your favourite spice or herbs to the cream cheese base. We prefer the fresh green herbs (dill, chives, thyme) over dried herbs as they give a richer and fresher taste.

If you want to add other cheese options to your antipasto, you can make this Vegan Ricotta with only 2 simple ingredients at home. We highly recommend making this one day in advance for the best results.

As a lunch preparation, spread a generous amount of cream cheese on a crunchy bagel or a piece of bread and drizzle with seas salt on top. It is perfect with homebred bread such as this easy no knead loaf.