Vegan Cream cheese

Basic of the Basics, one block of tofu and many possibilities! This one is for all the tofu lovers out there and for the ones that believed tofu was boring! 

I used mine as a spread, a filling and a sauce for 3 different recipes. If you want any more details about them, let me know in the comments! 

Give it a try and let me know what you think! 


Cream Cheese: 

  • 300g firm tofu
  • 1 tbsp neutral coconut oil
  • 1 tbsp olive oil
  • 1-2 tbsp nutritional yeast
  • 1 tsp mustard
  • 1 tsp white miso paste
  • ¼ teaspoon salt
  • ½ lemon juice


  1. Blend all the ingredients together in a small food processor for about 1-2 minutes until it becomes a really smooth thick cream;
  2. Store it in the fridge for about one week and use it as a spread or ingredient for every creamy recipe. 

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