Creamy, tangy, and dairy-free, this nut-free vegan cream cheese is made with protein-packed super-firm tofu, miso, lemon, garlic, and fresh herbs. Quick to make, high in protein, and created by a Registered Dietitian, it's perfect for bagels, sandwiches, or veggie dips.
This High-Protein Vegan Cream Cheese makes a great topping for my Quinoa Bread recipe. To make vegan cream cheese with seeds or nuts, try my Easy Vegan Cream Cheese recipe. You might also enjoy this 30 g Protein Green Goddess Dip recipe.
Jump to:
- 👩🏼🌾 Ingredients & Health Benefits
- 🥯 Substitutions
- 📝 Tips for Making Nut-Free Vegan Cream Cheese
- High-Protein Vegan Cream Cheese Recipe
- ⚖️ Convert the Recipe to Metric (g & mL)
- ✔️ Storage Tips
- 🌿 Serving Ideas
- 🙋🏽♀️ 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.
- Tofu: Rich in protein and leucine, the amino acid essential for muscle maintenance and repair.
- Nutritional Yeast: Provides B-vitamins and a savory, cheesy flavor without dairy. Use unfortified to skip the additional B vitamins. See my preferred tested brands in my vegan foods list.
- Miso: Adds umami depth and beneficial probiotics that support gut health. And because this recipe isn't heated, those probiotics are preserved.
- Garlic: Contains sulfur compounds like allicin, which have antioxidant and anti-inflammatory properties. Since the garlic in this recipe is used raw, those compounds remain intact, giving you both a sharper flavor and their full natural benefits.
- Lemon: Brightens flavor while offering vitamin C.
- Fresh herbs (parsley, dill, basil, chives): Supply antioxidants and freshness.
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 Nut-Free Vegan Cream Cheese
These additional tips will help you get the best results from this recipe.
- 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.
- 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.
- Taste and tweak - Adjust salt, lemon juice, and herbs at the end. A little extra acid or seasoning can make the flavors pop.
- Serve: Spread it on bagels, use it as a sandwich layer, or serve as a dip with crisp veggies and crackers.
- Visit my Healthy Bread Recipes collection for ideas on how to pair this vegan cream cheese and boost your protein intake.
High-Protein Vegan Cream Cheese Recipe
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
- ¾ teaspoons onion powder
- 1 ½ tablespoons extra-virgin olive oil optional
- 2 tablespoons lemon juice and zest of one lemon, plus more juice to taste
- ⅓ cup low-sodium vegetable broth plus more as needed
- ½ cup chopped parsley (optional)
- ¼ cup chopped dill (optional)
- 2 tablespoons chopped chives or basil (optional)
- Salt or salt substitute to taste
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EQUIPMENT
- 1 Food processor
Instructions
- Combine: Cut the tofu into cubes and add it to a food processor with nutritional yeast, garlic, miso, onion powder, lemon zest, lemon juice, and olive oil (if using).
- Blend until mostly smooth, scraping down the sides as needed. If the mixture is too thick, add a splash of vegetable broth or a little extra olive oil until creamy.
- Herbs (if using): Stir them in by hand for the freshest flavor and to avoid the spread turning green, or blend them with a food processor for a uniform green spread with more even flavor.
Notes
- The firmer your tofu, the more liquid you'll need to reach a creamy consistency. Start with a splash of vegetable broth or water, or use a mix of broth and olive oil for extra richness.
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)
Use these AI tools to do this:
✔️ Storage Tips
Store in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, since it changes the texture.
🌿 Serving Ideas
Below are some easy serving ideas to enjoy raita in different ways.
- Spread on bagels, toast, or crackers
- Layer into sandwiches or wraps in place of mayo or cheese
- Use as a dip for fresh veggies or pita chips
- Stir into soups and stews to boost protein and add herby flavor
- Dollop on baked potatoes or grain bowls for a creamy finish
🙋🏽♀️ Recipe FAQs
Yes. A high-speed blender works too, though you may need to stop and scrape down more often.
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?'
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Let me know your thoughts on High-Protein Vegan Cream Cheese by leaving a ⭐️ rating below or sharing it on Instagram.
Jo Pittendreigh says
Thank you for the recipe. How would I adjust it to top a sweet bagel like a blueberry or a cinnamon and raisin bagel?
Nisha Melvani, RDN says
I would try this recipe https://cookingforpeanuts.com/best-vegan-cream-cheese-5-minutes/
Louisa Chamberlain says
Absolutely divine! And so quick and easy. Thank you. I think this will be something I make almost weekly. I made the oil free option and can't fault it. This is perfect.
Nisha Melvani, RDN says
Thank you so much for letting me know how much you enjoyed this cream cheese. Made my day!
Teresa says
Easy to make and very delicious! Next time I'll combine it with harissa paste and finely chopped dates. I store it in small jars which I vacuum sealed cold, so that it stays fresh in the fridge for longer. Thank you!
Nisha Melvani, RDN says
Love that combo! Thank you.
Mindy says
Looks great but do you think it would work without the oil?
Nisha Melvani, RDN says
Yes! Follow the instructions without oil.
Renee says
Looks great! Do you have suggestions on a replacement for nutritional yeast? It makes me feel very unwell.
Nisha Melvani, RDN says
Mellow white miso!
erminawati says
I will try to make this...interesting..
Nisha Melvani, RDN says
Enjoy!
Sara says
Could you just use silken tofu and skip the extra liquids?
Nisha Melvani, RDN says
Yes!