I have been vegan for over four years, but I can’t deny how amazing cream cheese is. Fortunately, there are some amazing dairy free alternatives for cream cheese. The only down side is that they can be quite expensive. I truly believe a vegan diet is so affordable, and it doesn’t have to break the bank. This is where homemade dairy free cream cheese comes in to save the day! This recipe is so easy to create and you’ll find yourself smearing this cream cheese on all your favorite carbs!
*Disclaimer: This recipe was inspired by a bunch of my favorite vegan bloggers, so I want to give them credit 🙂 I originally got the idea of using tofu from Eamon and Bec on YouTube. They also say that they got inspiration from Cheap Lazy Vegan and Hot For Food. All three are amazing vegan channels that have absolutely delicious vegan recipes and you should totally check them out!
What you will need
Like in so many other delicious vegan alternatives, the star ingredient of this recipe is tofu. Just when I think I may have discovered all of the wonders of tofu, it surprises me yet again with its versatility! It truly makes for the best texture and it absorbs the spices and flavors so nicely.
- 1 block firm tofu
- 2 cloves garlic
- 1 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tbsp rosemary
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 1/2 tbsp dill
- 1 lemon (juice of)
- 3 stalks green onion
How to make your dairy free cream cheese
- Start by draining your tofu and getting rid of all of the excess water by pressing it with paper towels.
- Break up your tofu and place it in a blender.
- Add the garlic, juice of one lemon, melted coconut oil, onion powder, ACV, and salt.
- Blend all of the ingredients really well until the tofu is creamy and smooth. I blended mine for about 2 minutes in my Vitamix.
- Transfer your cream cheese mixture to a bowl and add your herbs, spices, and chopped green onion.
- Refrigerate for 2-3 hours for best results. This will help all of the flavors set.
- Enjoy on a bagel, toasted bread, or with crackers☺️
I also used this dairy free cream cheese to create this vegan bruschetta recipe that makes for an amazing appetizer!
Here are two more absolutely delicious vegan recipes that are made with tofu (but you would never be able to tell by the taste)!
Vegan Cream Cheese
Equipment
- food processor
Ingredients
- 1 block firm tofu
- 2 cloves garlic
- 1 tbsp coconut oil
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tbsp rosemary
- 1/2 tbsp thyme
- 1/2 tbsp basil
- 1/2 tbsp dill
- 1 lemon juice of
- 3 stalks green onion
Instructions
- Start by draining your tofu and getting rid of all of the excess water by pressing it with paper towels.
- Break up your tofu and place it in a blender.
- Add the garlic, juice of one lemon, melted coconut oil, onion powder, ACV, and salt.
- Blend all of the ingredients really well until the tofu is creamy and smooth. I blended mine for about 2 minutes in my Vitamix.
- Transfer your cream cheese mixture to a bowl and add your herbs, spices, and chopped green onion.
- Refrigerate for 2-3 hours for best results. This will help all of the flavors set.
- Enjoy on a bagel, toasted bread, or with crackers☺️
