This Tofu Cream is my go-to when I want something healthy to thicken a sauce or soup. It gives instant creaminess without opening a can of coconut milk or simmering cashews. It blends silky in minutes, adds protein, and stays neutral enough to take on any flavor you add. I swirl it into pasta sauces, soups, stews, and even dollop it on grain bowls when I want that rich, creamy finish without heaviness.
Nutritionist's Note:
Many vegan cream sauces rely on coconut milk or cashews as their base. Coconut milk contains tropical oils that are high in saturated fat, which can raise LDL cholesterol in some individuals when eaten regularly. Cashews make a delicious cream, but they are not a significant source of protein compared to tofu.
This tofu cream boasts a silky texture while keeping saturated fat low and boosting protein, making it a more heart-friendly option for everyday cooking. It takes on any flavor you give it, making it easy to use in pasta sauces, soups, stews, and bowls.
Jump to:
- 👩🏼🌾 Ingredients & Health Benefits
- 🫙 Substitutions
- 📝 Tips for Making Tofu Cream
- Tofu Cream Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage & Reheating Tips
- 🌶️ Flavor variations:
- 🍲 Ways to Use It
- 🍶 More Vegan Sauces to Try
- 🙋🏽♀️ Recipe FAQs
- 🛒 Shop Recipe Cookware and Ingredients
- 👩🏽🍳 Made this recipe?
- 🍽️ Related Recipes
- 💬 Comments
👩🏼🌾 Ingredients & Health Benefits
As a Registered Dietitian Nutritionist, my goal is to highlight the health benefits of each ingredient. Below, I've included notes on the ingredients from a nutrition expert's perspective.
- Silken tofu: Creates a smooth, creamy base without dairy and blends effortlessly into soups and sauces.
- Nutritional yeast: Adds savory, cheesy depth and natural richness, sharpening the overall flavor.
- Lemon juice: Adds brightness at the end and provides vitamin C, which can help enhance the absorption of plant-based iron from the lentils.
See the printable recipe card below for quantities.
🫙 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Tofu type: Silken tofu gives the smoothest texture. Soft or firm tofu also works. Increase blending time and add a splash of liquid if needed.
- Salt: Use miso instead for a deeper savory flavor.
- Nutritional yeast: Optional, but adds a mild cheesy note. Skip it or replace with jarred marinated artichoke hearts or miso for umami.
- Lemon juice: Add a splash of vinegar (such as balsamic or apple cider) to brighten the soup if you omit the tofu cream.
📝 Tips for Making Tofu Cream
These additional tips will help you get the best results from this recipe.
- For the silkiest texture, blend a little longer than you think you need. To achieve a thicker sauce, use firm tofu. To make it pourable, thin with 1 to 3 tablespoons of plant milk or vegetable broth.
- Blend until smooth, then season with salt and pepper to taste, and add more lemon juice if you prefer a tangier cream.
I enjoy this Tofu Cream mixed into my Tomato Red Lentil Soup - it boosts the protein and makes the soup silky, rich, and satisfying.
Tofu Cream Recipe
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Ingredients
- 16 ounces silken tofu (454 grams)
- 6 tablespoons nutritional yeast
- ½ large lemon juice, plus more as needed
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- Salt and black pepper to taste
Instructions
- Combine: Add tofu, nutritional yeast, lemon juice, garlic powder, and onion powder to a blender.
- Blend until completely smooth and creamy.
- Adjust flavor to match the dish you are making. A teaspoon of miso makes it savory, and fresh herbs make it sauce-ready, and a little broth thins it for soups.
Notes
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
⚖️ Convert the Recipe to Metric (g & mL)
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✔️ Storage & Reheating Tips
These simple steps preserve flavor, texture, and the powerful nutrients.
- Refrigerator: Store any remaining Tofu Cream in an airtight container for up to 4 days. It thickens slightly as it chills. Whisk in a splash of water if needed.
- Freeze for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers.
- Reheating: There's no need to heat the tofu cream. Spoon it onto warm soup before serving, and it will melt in smoothly. If you prefer to mix it in, stir some into the pot during cooking to add creaminess, add at the end for a silky texture, or simmer gently for a thicker consistency.
🌶️ Flavor variations:
Alfredo style: Add fresh garlic and a pinch of nutmeg.
Herby: Add basil, parsley, chives, and Italian seasoning.
Spicy: Add chili flakes, calabrian chili, or jalapeño
Soup base: Thin with broth or plant milk.
🍲 Ways to Use It
It's endlessly versatile. A few easy ways to enjoy it:
- Whisk into soups to replace heavy cream
- Thin with vegetable broth for a smooth pouring sauce
- Spread onto toast under roasted veggies
- Add to mashed potatoes instead of milk
- Dollop on grain bowls for extra protein
- Use as a base for Alfredo-style sauces or creamy dips
🍶 More Vegan Sauces to Try
These budget-friendly, Egg-Free Mayonnaise recipes take just 5 minutes to whip up!
5-Minute Tofu Sour Cream recipe is delicious, heart-healthy, and protein-packed!
This is the most delicious Vegan Sour Cream you'll ever make-I'm sure you'll agree!
This 5-minute vegan Pumpkin Seed Pesto Sauce Without Nuts is perfect for sandwiches, pasta, salads, marinating proteins, roasted veggies, and soups.
🙋🏽♀️ Recipe FAQs
No. It has a neutral flavor that easily takes on herbs, spices, or whatever sauce you mix it into.
Yes. Firm tofu will make a thicker cream. Just blend a little longer and add a splash of plant milk or broth to thin if needed.
Yes. Current research shows that whole soy foods like tofu are safe for most people and may support heart health when included in a balanced diet. If you want a deeper dive into the science, I wrote a full post on this topic here: Is Tofu Healthy?
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Neena Chandiramani says
Very useful recipe, will use often!
Nisha Melvani, RDN says
So glad to hear! Thank you
Cindy says
I’d love to try this! Do you recommend shelf-stable or refrigerated silken tofu?
Nisha Melvani, RDN says
Both will work! I used the refrigerated version.