5 Minute Vegan Cream Cheese From Tofu

Make this easy vegan cream cheese recipe all in your blender. Made from extra firm tofu it’s full of protein and ready in only 5 minutes! Thick, flavourful, and thriftier than store-bought!

Recipe Links:

Key Moments:
00:00 Introduction
00:35 Using Tofu For This Recipe
01:50 Pressing Tofu
03:20 Nutritional Yeast
04:49 The Rest Of The Ingredients
07:22 Ideas For Flavours
07:50 Chill To Firm Up The Cream Cheese
08:12 Recipe Cost

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Vegan Cream Cheese (yield 227 g)
200 g extra firm tofu
2 tbsp nutritional yeast
1 ½ tbsp lemon juice
½ tbsp apple cider vinegar
¼ tsp sea salt
¼ tsp black pepper
¾ tsp garlic powder
1 tbsp fresh or frozen dill
⅛ – ¼ cup (30-59 ml) non dairy milk (if doubling recipe, start by not doubling the milk)

We love to hear from you. Find us on:

#tastythriftytimely #vegancreamcheese #dairyfreecreamcheese

*Our videos include quick cutting and some brief flashes.

[francois-michelpellequer]

Had my doubts, I admit. Made it. De. Li. Cious! Thank you for a great simple recipe that's a game changer for weekday vegan breakfasts.

[CH-rvgi]

Instead of salt I added 1 teaspoon of white miso! Its absolutely Fantastic ! My family loves it. Thank you for a great basic recipe.

[EHisCanadian]

Vegan for 8+ years and I've never pressed my tofu (except maybe a handful of times when I first went vegan). I find boiling in salt water better, and I've heard microwaving also works to remove moisture! I've been vegan long enough that I could eat tofu straight out of the package!

[Periwinkle]

I'm a breastfeeding mom, and since I've found your channel, I've been trying your vegan recipes, I'm not vegan, unfortunately, but it's been helping my breastfeeding journey . Thank you it's also helping me lose weight, and my skin looks better, too.❤😊

[ryanf]

OMG! I know what I'm going to make this week! Dill cream cheese is my fav too.

[SparkleCakezz]

How amazing is that! Yesterday I was thinking of vegan cream cheese, and when I tried to search for a recipe, my internet went out. Lo and behold, I'm recommended this video!

[CastledarkDweller]

hahahaa... you said WHO MEASURES BLACK PEPPER HEY? well... when a recipe calls for it, (such as yours) I write it out in scrawks. Like the black pepper in this recipe of yours is now written in my recipe journal as "9 or 10 SKRAWKS of black pepper" (cos that's the sound my black pepper grinder makes with each grind)😁🤭
PS...im new around here, This is the first time ive seen one of your videos & ive gotta say I love you, love your style & your recipes! So I just subscribed & am now preparing for a binge watching session of a heap of your other videos! With thanks for all your efforts from an old vegan hippy lady living out bush in Australia with her tribe of rescue

[Beckysgetsittogether]

I take my tofu, slice it into cubes while it's still in the container, and press it with my fingers while pouring off the whey. It's much faster than a tofu press! 🤩

[kimwilletts]

I wrap the tofu, never heard of a tofu press but it looks very useful.

[HappyHungryHibby]

Absolutely loved this video, totally engaging, entertaining, educational & inspiring. Loved this recipe with tofu, especially as I’ve just covered a cashew cream version but never tried tofu! Covered some key basic WFPB ingredients here. Your series in now turning into a real show, with real personality, which is what YouTube is all about! Keep up the tremendous work. HHH

[SheelaghDaly]

Ahaha that opener 😂 I love everything about this video. Thank you for sharing you doing quick kitchen math and also hunting for your tofu press hahaha so good!

[frasersmith]

I came across your post by accident and I'm glad I did. Finally, a healthy and delicious vegan cream cheese recipe. I make bagels with almond flour and Greek yogurt and your vegan cream cheese will make them so much better. Two thumbs.👍👍

[moniquebelair]

Good morning! I live very close to Montreal and I just discovered your videos, I love them!!, I was looking for less fatty recipes because due to my liver disease I decided overnight to change my diet, cut out fat, salt, and sugar, I take wholewheat flours, better oils, tofu, vegetables, fruits, chickpeas, all kinds of beans, plant milk, I make a list so I don't forget anything, and it's a miracle my husband likes vegan food, I can't believe it, and with all that I lost more than 20 pounds in 2 months, the recipes will help me a lot, thank you for everything, great recipes :)

[mimibuckles]

Made this! It is so good! It will become a regular in my kitchen!

[sherbaswinson]

Quick and easy. Thanks for sharing! Going try it.

[Dedicated_Editor]

Thanks for a great video! To answer your question: Yes, I'm still pressing tofu because where I live we don't have the variety of choices many have.

[ThePeteygirl]

tried to tell you how much I enjoy watching you guys and so excited by your recipes thank you so much!

[_JamJam_]

Looks great!! I'll try making this for lunch sometime soon! Thanks for the great video 😊

[mysbhyv]

Pressing Tofu - 2 saucers or plates, depending on tofu size, and something heavy, like canned good or mortal and pestel or a really big recipe book. Sandwich the tofu between plates - place heavy topper - 5 mins - drain - done.

[LaceratedDJ]

yes, we still press our Tofu. the pre-pressed is normally a lot more expensive where we are so we try to find it on sale whenever we do buy Tofu. Living on a budget we dont get it often but when we do find it on sale we buy a few and freeze it, the freezing process with the water helps produce canals for the seasonings we put it with.