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Tofu Cream Cheese Spread

  • Author: Allison
  • Total Time: 5 minutes
  • Yield: 6 generous servings 1x
  • Diet: Vegan


A creamy, tangy, protein-rich tofu cream cheese spread that is highly versatile! 


  • 1 block (approx. 450 g) organic firm tofu
  • 1 tsp dijon mustard
  • 1/2 cup freshly squeezed lemon juice (from 23 lemons)
  • 1/4 cup nutritional yeast
  • 2 tbsp tahini
  • 1 tbsp chickpea or mellow white miso 
  • 1 tsp fine sea salt
  • 1 medium garlic clove, minced 


  1. Break up the block of tofu and place in a food processor fitted with the standard ‘S’ blade. Add all remaining ingredients and blend until ultra smooth. 
  2. Transfer into an airtight container and refrigerate until ready to serve. 


-1/2 cup of lemon juice might sound like a lot, but I found this amount necessary to provide the cream cheese with a tangy flavour. 

-The cream cheese should keep in an airtight container in the fridge for a week. 

-Adapted from my Romaine Ricotta Taco Boats 

  • Prep Time: 5 minutes
  • Category: Snack, Side

Keywords: tofu cream cheese, vegan cream cheese