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–+ servings
tofu cream cheese on bread

Tofu Cream Cheese

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8 people
Author: Nico Pallotta

  • 8 ounces (230 grams) firm tofu
  • 5 tablespoons (75 grams) lemon juice
  • ¼ cup (60 grams) tahini made from 100% hulled sesame seeds
  • 3 tablespoons (45 grams) extra virgin olive oil
  • 1 teaspoon salt
  • 2 tablespoons chives finely chopped
  • 1 teaspoon garlic powder optional

  • Squeeze the tofu with your hands to remove some of the water from it. It's ok if it breaks as we are going to blend it.
    tofu cubes in a mixer
  • Add tofu, lemon juice, tahini, olive oil, and salt to a blender and blend for 2 minutes or until you have a smooth cream.
    Tip: at this stage, you can also add your optional add-in, for example, garlic powder and dried chives or the flesh of a roasted eggplant.
    blended tofu
  • Taste and adjust for salt and lemon, then transfer it into a bowl.
    white tofu cream cheese with lemon
  • Sprinkle with finely chopped chives and serve as a spread or dip.
    white tofu cream cheese with chives

VARIATIONS

  • ARTICHOKE CREAM CHEESE
    Add 1 cup (150 grams) of drained jarred marinated artichoke hearts.
    Tofu cream cheese with artichoke
  • EGGPLANT CREAM CHEESE
    Add the flesh of one roasted eggplant. To roast the eggplant, cut it in half lengthwise and bake in a preheated oven at 400°F or 200°C for 20 minutes.
    eggplant cream cheese
  • BELL PEPPER CREAM CHEESE
    Add two or 3 drained jarred roasted bell peppers.
    Bell pepper cream cheese
  • OLIVE CREAM CHEESE
    Add ½ to 1 cup of black or green pitted olives.
    olive cream cheese
  • SUN-DRIED TOMATO CREAM CHEESE
    Add 1 cup drained sun-dried tomatoes in oil.
    sun-dried tomato cream cheese

SERVING SUGGESTIONS

  • We love it as a spread on toasted crusty bread slices rubbed with fresh garlic and drizzled with extra virgin olive oil.
    tofu cream cheese
Nutrition information is an estimate for 1 serving of tofu cream cheese out of 8 servings.
Dietary needs: this recipe is vegan, vegetarian, gluten-free, lactose-free, dairy-free, and nut-free.
SUBSTITUTIONS
- Firm tofu: extra firm tofu works too.
- Lemon juice: substitute 3 tablespoons apple cider vinegar.
- Extra virgin olive oil: substitute a neutral-flavored oil such as avocado oil, canola oil, or sunflower oil.
ADD-INS
- Fresh herbs: add them after blending. Try finely chopped chives, dill, basil, scallions, and flat-leaf parsley. 
- Dried herbs: add 1 teaspoon of dried chives or dill.
- Garlic powder: add 1 teaspoon of garlic powder, or 1 teaspoon of onion powder.
- Nutritional yeast: we prefer tofu cream cheese without nutritional yeast; however, if you are missing the cheesy flavor, try adding 1 to 2 tablespoons of nutritional yeast.
MAKE AHEAD & STORAGE
- Make ahead: you can easily make this recipe in advance as part of your meal prep routine to have a spread ready for your week.
- Refrigerator: keep tofu cream cheese in a bowl covered with plastic wrap touching the surface so that it dries out, or in an airtight container, in the fridge, for up to 3 days.
- Freezing: we haven't tried freezing this recipe.
- Reheat: we recommend taking the cream cheese out of the fridge 30 minutes before eating to let it reach room temperature.
 
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