For Classic Plain Tofu Cream Cheese

This foundational recipe forms the base for all other variations, providing a neutral yet flavorful spread that’s perfect on its own or as a starting point for culinary creativity.

• ▢ 1 14.5-ounce block firm tofu at room temperature
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ ¼ cup melted refined coconut oil
• ▢ 1 teaspoon nutritional yeast
• ▢ 1 teaspoon salt more or less to taste

For Berry Tofu Cream Cheese

Combine the creamy base with the sweet and tart flavors of fresh berries for a delightful breakfast or dessert spread.

• ▢ 1 14.5-ounce block firm tofu at room temperature
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ ¼ cup melted refined coconut oil
• ▢ 1 teaspoon nutritional yeast
• ▢ 1 teaspoon salt more or less to taste
• ▢ 1 cup berries of choice fresh or frozen, see Notes
• ▢ ¼ cup confectioners’ sugar

For Savory Chive & Onion Tofu Cream Cheese

Infused with the pungent aroma of onion powder and the fresh bite of chives, this savory option is a classic pairing for bagels and sandwiches.

• ▢ 1 14.5-ounce block firm tofu at room temperature
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ ¼ cup melted refined coconut oil
• ▢ 1 teaspoon nutritional yeast
• ▢ 1 teaspoon salt more or less to taste
• ▢ 1 teaspoon onion powder
• ▢ ¼ cup chopped chives

For Fresh Scallion Tofu Cream Cheese

Enjoy the mild, oniony flavor of fresh green onions in this refreshing cream cheese variant, perfect for a lighter, savory spread.

• ▢ 1 14.5-ounce block firm tofu at room temperature
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ ¼ cup melted refined coconut oil
• ▢ 1 teaspoon nutritional yeast
• ▢ 1 teaspoon salt more or less to taste
• ▢ 2 tablespoons chopped green onions green parts only

Step 1: Prepare the Tofu Base

• Carefully remove the 14.5-ounce block of firm tofu from its packaging, making sure to discard any excess liquid. It’s important for the tofu to be at room temperature, so allow it to sit out for 30-60 minutes if it’s coming straight from the refrigerator.
• On a clean, flat work surface, lay down 2 to 4 sheets of paper towels. Gently place the tofu block squarely on top of the paper towels.
• Cover the tofu block with another 2 to 4 fresh sheets of paper towels, then place a large, sturdy cutting board directly over the layered paper towels and tofu.
• To press out the moisture, place a heavy skillet or any other weighty object on top of the cutting board. Allow the tofu to press for a full 15 minutes. After this time, carefully remove the skillet and cutting board, then discard the wet paper towels. If the tofu block still feels damp, gently pat its exterior dry with fresh paper towels. This step is crucial for achieving a thick, creamy consistency.

Step 2: For Classic Plain Tofu Cream Cheese

• Once pressed, break the firm tofu into several smaller pieces and transfer them into the bowl of your food processor. Add the 1 tablespoon of fresh lemon juice, 1 tablespoon of apple cider vinegar, ¼ cup of melted refined coconut oil, 1 teaspoon of nutritional yeast, and 1 teaspoon of salt.
• Process all the ingredients on high speed until the mixture becomes utterly smooth and creamy, with no visible tofu chunks. You may need to pause occasionally and use a silicone spatula to scrape down the sides of the food processor bowl to ensure everything is thoroughly blended.
• Once you achieve a perfectly smooth consistency, taste the mixture. Adjust the seasonings as needed, adding a bit more lemon juice for tartness, nutritional yeast for cheesiness, or salt to your preference.
• Transfer the freshly prepared plain tofu cream cheese into a refrigerator-safe airtight container. Securely cover the container with a lid and place it in the refrigerator. Chill for at least 30 minutes, or until the cream cheese has firmed up to a spreadable consistency. This chilling step is essential for texture.
• Once the tofu cream cheese is firm and perfectly chilled, it’s ready to be served or used in your favorite recipes. For optimal freshness, keep any remaining cream cheese refrigerated in an airtight container. When stored properly, this delightful homemade vegan cream cheese will maintain its quality for up to 7 days.

Step 3: For Sweet Berry Tofu Cream Cheese

• Start by adding the pressed tofu pieces, along with 1 tablespoon of fresh lemon juice, 1 tablespoon of apple cider vinegar, ¼ cup of melted refined coconut oil, 1 teaspoon of nutritional yeast, and 1 teaspoon of salt, to the food processor bowl.
• Process these base ingredients until the mixture is completely smooth and creamy, just as you would for the plain version. Remember to pause and scrape down the sides of the food processor as needed to ensure a uniform consistency.
• Once the base mixture is smooth, add 1 cup of your chosen berries (fresh or defrosted frozen) and ¼ cup of confectioners’ sugar to the food processor. Continue processing until the berries and sugar are fully incorporated, and the cream cheese reaches your desired smooth texture and vibrant color.
• After blending, taste the berry cream cheese. Adjust the flavor by adding more lemon juice for brightness, additional berries for a stronger fruit flavor, more confectioners’ sugar for extra sweetness, or a pinch more salt to balance.
• Transfer the prepared berry tofu cream cheese to an airtight container. Cover with a lid and refrigerate for at least 30 minutes, allowing it to firm up and for the flavors to meld beautifully.
• Serve the chilled and firm berry tofu cream cheese as desired. Store any leftovers in an airtight container in the refrigerator for up to 7 days to maintain freshness.

Step 4: For Savory Chive & Onion Tofu Cream Cheese

• Place the pressed tofu pieces into your food processor. Add 1 tablespoon of fresh lemon juice, 1 tablespoon of apple cider vinegar, ¼ cup of melted refined coconut oil, 1 teaspoon of nutritional yeast, and 1 teaspoon of salt.
• Blend these ingredients until the mixture is completely smooth, scraping down the sides of the food processor bowl as necessary to ensure a uniform, creamy texture.
• Once the base cream cheese is smooth, transfer it to a large mixing bowl. Now, gently fold in 1 teaspoon of onion powder and ¼ cup of finely chopped fresh chives. Stir gently until these savory additions are evenly incorporated throughout the cream cheese, taking care not to overmix.
• Taste the chive & onion mixture and adjust as needed. You might add more lemon juice for tang, nutritional yeast for depth, additional onion powder or chives for stronger flavor, or extra salt to taste.
• Transfer the prepared savory cream cheese to an airtight container. Cover tightly and refrigerate for at least 30 minutes to allow it to firm up and for the flavors to fully develop.
• Serve the firm and flavorful chive & onion tofu cream cheese as desired. Store any leftovers in the sealed container in the refrigerator for up to 7 days, ensuring maximum freshness.

Step 5: For Fresh Scallion Tofu Cream Cheese

• Add the pressed tofu pieces to your food processor. Incorporate 1 tablespoon of fresh lemon juice, 1 tablespoon of apple cider vinegar, ¼ cup of melted refined coconut oil, 1 teaspoon of nutritional yeast, and 1 teaspoon of salt.
• Process these foundational ingredients until the mixture is perfectly smooth and creamy. Ensure to scrape down the sides of the food processor bowl regularly to achieve the desired consistency.
• Once your cream cheese base is smooth, transfer it to a large mixing bowl. Gently stir in 2 tablespoons of finely chopped green onions (using only the green parts for a fresh, mild onion flavor). Fold them in carefully until they are evenly distributed.
• Taste the scallion cream cheese and adjust the seasonings. You may wish to add more lemon juice for a brighter note, extra nutritional yeast for a cheesy depth, more green onions for a stronger flavor, or additional salt to taste.
• Transfer the prepared scallion tofu cream cheese into an airtight container. Cover securely and chill in the refrigerator for at least 30 minutes to allow the creaminess to develop and the flavors to deepen.
• Once firm, serve your delicious scallion tofu cream cheese. Any unused portions should be stored in an airtight container in the refrigerator, where it will remain fresh and flavorful for up to 7 days.

• Choosing Your Tofu: For the best results, we highly recommend using either firm or extra-firm tofu for this recipe. These types have a lower water content, which is crucial for achieving the desired thick and creamy consistency of traditional cream cheese. Please avoid using silken tofu, as its high moisture content will result in a watery texture that won’t set properly. Additionally, ensure your tofu block is at room temperature before you begin – allowing it to sit out for 30-60 minutes before preparation helps it blend more smoothly and absorb flavors better.
• The Art of Pressing Tofu: Properly pressing the tofu is a non-negotiable step for this recipe. Removing excess moisture is vital; otherwise, you’ll end up with a watery cream cheese that lacks that luxurious, spreadable texture and won’t incorporate the other ingredients as effectively. However, you don’t need to press it as rigorously as you might for tofu that you plan to fry or bake until crispy. Our goal here is creaminess, not crispness.
• Apple Cider Vinegar Alternatives: Apple cider vinegar adds a crucial tangy note, mimicking the fermentation in dairy cream cheese. If you don’t have it on hand, you can substitute it with an equal amount (1 tablespoon) of white vinegar, red wine vinegar, or simply an additional tablespoon of fresh lemon juice to achieve a similar tartness.
• The Magic of Nutritional Yeast: While you technically *can* omit nutritional yeast if absolutely necessary, we strongly advise against it. This ingredient is a powerhouse for imparting that distinctive cheesy, umami flavor that makes this tofu cream cheese taste remarkably similar to its dairy counterpart. It’s a key component in achieving an authentic cream cheese experience.
• Working with Berries: This recipe is wonderfully adaptable to any type of berries – fresh or frozen. If you opt for frozen berries, remember to defrost them thoroughly overnight in the refrigerator. Once defrosted, rinse them well and gently pat them dry with paper towels to remove as much surface moisture as possible. It’s extra important to press the tofu thoroughly when using berries, as they will naturally release additional juice during the blending process, which can affect the final consistency.
• Choosing Your Coconut Oil: Refined coconut oil is recommended as it has a neutral flavor and won’t impart a coconut taste to your cream cheese. Unrefined (virgin) coconut oil has a distinct coconut flavor that might not be desirable for all cream cheese variations, especially savory ones. Ensure it’s melted before adding to the food processor for smooth incorporation.
• Storage and Shelf Life: Proper storage is key to extending the freshness of your homemade tofu cream cheese. Always keep it in an airtight container in the refrigerator. While it generally lasts up to 7 days, its freshness is best within the first 3-5 days. We don’t recommend freezing this cream cheese as it can alter the texture upon thawing, making it less creamy.
• Troubleshooting Texture: If your cream cheese turns out too thin, try chilling it for a longer period, perhaps up to 2-3 hours. If it’s still too loose, you can try adding a tiny bit more firm tofu (pressed) and blending again, or a tablespoon of arrowroot powder or cornstarch to thicken it. If it’s too thick, add a very small amount (half a teaspoon at a time) of water or unsweetened plant milk and re-blend until desired consistency is achieved.