High-Protein Vegan Cream Cheese (Nut-Free)

Name: High-Protein Vegan Cream Cheese Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 packet super firm tofu (or pressed firm tofu (14-16 ounces)); 4 tablespoons nutritional yeast; 2 cloves garlic (chopped); 2 tablespoons white miso ((mellow miso) or soy sauce or tamari); 3/4 teaspoons onion powder; 1 1/2 tablespoons extra-virgin olive oil (optional); 2 tablespoons lemon juice (and zest of one lemon, plus more juice to taste); 1/3 cup low-sodium vegetable broth (plus more as needed ); 1/2 cup chopped parsley ((optional)); 1/4 cup chopped dill ((optional)); 2 tablespoons chopped chives (or basil (optional)); Salt (or salt substitute to taste)

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This High-Protein Vegan Cream Cheese is creamy, tangy, and packed with 15 grams of protein per serving. Made with tofu instead of dairy or nuts, this easy protein cream cheese takes just 10 minutes to make and has the rich, savory flavor and smooth texture you want for spreading on bagels, toast, and sandwiches.

Dairy-free cream cheese on toast with tomatoes and fresh dill.

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🔍 Quick Look: High-Protein Vegan Cream Cheese
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🥯 Substitutions
📝 Tips for Making High-Protein Vegan Cream Cheese
✔️ Storage & Meal Prep Tips
🫙 More High-Protein Spreads and Dips
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
⚖️ Convert the Recipe to Metric (g & mL)
👩🏽‍🍳 Made this recipe?
High-Protein Vegan Cream Cheese Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: High-Protein Vegan Cream Cheese

⏱️ Prep Time: 10 minutes
👥 Servings: 6
📊 Calories: ~146 kcal (based on nutrition panel)
💪🏼 Nutrition: 15 grams of protein, 4 grams of fiber.
👩🏽‍🍳 Flavor Profile: Creamy, tangy, savory, with a subtle umami flavor.
⭐ Difficulty: Easy - just blend until smooth and creamy.

👩🏽‍⚕️ Dietitian's Note

This high-protein vegan cream cheese gets its creamy texture and protein boost from tofu, a complete plant protein that provides all nine essential amino acids, including leucine, which is important for maintaining and building muscle. Nutritional yeast adds B vitamins, while raw garlic, lemon, and fresh herbs contribute beneficial plant compounds.

I especially like using tofu as the base here because it turns something typically used as a spread into an easy way to add more plant protein to breakfast or snacks. Plus, it creates a smooth, creamy texture without relying on dairy, nuts, or large amounts of added fat.

Why You'll Love This Recipe:

This High-Protein Vegan Cream Cheese is smooth, creamy, and incredibly delicious. Made with tofu and simple ingredients, it's also:

Packed with protein: Tofu makes this a satisfying protein cream cheese with 15 grams of protein per serving.
Quick and easy: Everything comes together in a blender or food processor in just 10 minutes.
Nut-free: Unlike many homemade vegan cream cheese recipes, this one gets its rich, creamy texture without cashews or other nuts.
Versatile: Spread it on bagels and toast, add it to sandwiches and wraps, or serve it as a creamy dip for vegetables and crackers.

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Tofu, nutritional yeast, lemon, fresh herbs, onion powder, and miso.

Tofu: Creates the smooth, creamy base and gives this cream cheese its thick, spreadable texture. Its mild flavor lets the savory seasonings shine.
Nutritional yeast: Adds a savory, slightly cheesy flavor that gives the cream cheese more depth without dairy. See my preferred tested brands in my vegan foods list.
Miso: Adds salty, savory umami and helps create a more complex, cheese-like flavor.
Garlic: Adds a fresh, savory bite. Because it's used raw, a little goes a long way.
Lemon: Provides the bright acidity and tang that balances the richness and gives the spread a cream cheese-like flavor.
Fresh herbs (parsley, dill, basil, or chives): Add freshness and turn the basic spread into an easy herbed cream cheese. Use one herb or a combination depending on the flavor you prefer.

See the printable recipe card below for quantities.

🥯 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Tofu: Use firm tofu or medium tofu (pressed well) for a softer spread.
Nutritional Yeast: Use vegan Parmesan instead.
Mellow (White Miso): Chickpea miso, yellow miso, or a touch of soy sauce also works.
Garlic: Substitute with garlic powder or roasted garlic for a milder taste.
Lemon juice: Try apple cider vinegar or rice vinegar.
Olive oil (optional): Add a drizzle for a smoother texture.
Fresh Parsley, Dill, Basil, or Chives: Swap in cilantro, tarragon, or thyme.

📝 Tips for Making High-Protein Vegan Cream Cheese

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Tofu, cream cheese, miso, nutritional yeast, herbs, lemon, onion powder, and garlic.

Blend until silky smooth - Cut tofu into cubes before blending, scraping down the sides for a smooth finish. Super-firm tofu is best-higher in protein, no pressing needed, and yields a thick spread. Firm tofu works too, but press well for a softer texture.

Creamy white spread in a food processor.

Adjust the creaminess with broth - If the mixture feels too thick when using very firm tofu, add a splash of vegetable broth. For a richer texture, use a combination of broth and extra-virgin olive oil.

Add herbs last - Chop herbs finely before adding them. If you blend them in the food processor, they can turn the cream cheese green and lose their fresh flavor.

Smooth creamy spread in a food processor with chopped herbs.

Taste and tweak - Adjust salt, lemon juice, and herbs at the end. A little extra acid or seasoning can make the flavors pop.

Dairy-free cream cheese in a white bowl with a silver knife.

Spread - Use it as a sandwich layer, on bagels, or serve as a dip with crisp veggies and crackers.

Serve - Try this protein cream cheese with my gluten-free quinoa bread.

✔️ Storage & Meal Prep Tips

These simple tips will help your protein cream cheese stay fresh and creamy:

Store in an airtight container in the refrigerator for up to 4 days.
Stir before serving if any liquid separates. The cream cheese will also thicken slightly as it chills.
Avoid freezing, as freezing and thawing can make the texture grainy or watery.

🫙 More High-Protein Spreads and Dips

For another take on vegan cream cheese, my Easy Vegan Cream Cheese is made with your choice of seeds or nuts for a rich, creamy, spread that takes just 5 minutes to make.

My Green Goddess Dip Recipe is creamy, bright, and bursting with fresh herbs, made with edamame, green peas, and tangy lemon for a flavorful dip or sandwich spread.

My Protein Guacamole is creamy, zesty, and packed with fresh lime and cilantro, with edamame adding extra protein and a satisfying texture to classic guacamole.

🙋🏽‍♀️ Recipe FAQs

Can I make this without a food processor?

Yes. A high-speed blender works too, though you may need to stop and scrape down more often.

Is tofu healthy?

Yes! Tofu is a nutrient-dense, high-protein food that fits into many balanced diets. For a full breakdown of its benefits, check out my blog post, 'Is Tofu Healthy?'

How to make cream cheese higher in protein?

Using tofu as the base is an easy way to make cream cheese higher in protein without protein powder. Tofu blends into a smooth, creamy texture while adding high-quality plant protein. This high-protein vegan cream cheese provides 15 grams of protein per serving.

What are common mistakes when making vegan cream cheese?

One common mistake is using the same amount of liquid regardless of the type of tofu. The firmer the tofu, the more liquid you'll need to achieve a smooth, creamy consistency. Start with a small amount and add more as needed while blending. Not blending long enough can also leave the cream cheese grainy, and under-seasoning can make it taste bland. Taste and adjust the lemon, salt, and seasonings before serving.