This vegan tofu cream cheese recipe is loaded with flavor from fresh garlic and herbs! Healthy, vegan, gluten free, and can be made oil free. Great for spreading on a homemade sourdough bagel, on an English muffin, or as the base of a party dip.
This Vegan Cream Cheese with Tofu Is:
- Light
- Spreadable
- High Protein
- Creamy
- Loaded with Flavor
- Ready in about 5 minutes
- Vegan, gluten free, dairy free
5 Minute Vegan Cream Cheese = Easy Weekend Meals
This vegan tofu cream cheese recipe is what I call an Easy Weeknight Meal – which is on your table in under 30 minutes. These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time. Even faster than ordering from your local breakfast diner!
What’s In This Vegan Cream Cheese Recipe?
- Tofu: I use this amazing shelf-stable tofu that lasts for over a year in your pantry. I’d actually recommend using this silken tofu over fresh. The texture is perfect, and this tofu whips up in no time and has a great consistency. This high protein tofu is great to add to soups, stir fries, or to bake in the oven… I always keep my pantry stocked with this stuff, it’s a staple here!
- Garlic: you can use fresh garlic, or this great jarred organic garlic if you dont’ have fresh.
- Apple Cider Vinegar: I use Bragg’s with the mother ACV which has an awesome flavor. We always keep some of this ACV in our pantry!
- Olive Oil: I add just a little for creaminess and flavor. I like this olive oil which is a great value – it has a nice mellow flavor and is pretty inexpensive… a good deal for the quality!
- Parsley: I used fresh
- Basil: also fresh
- Garlic Salt: I love using this garlic salt in any savory recipe that would call for normal salt – it adds a kick of flavor and spice to any dish.
- Green Onions
One of the BEST Pantry Staple Cream Cheese Recipes
Believe it or not, this silken tofu cream cheese recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards. And if you don’t have fresh herbs, you can use dried spices. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make Tofu Cream Cheese?
- Add the tofu, garlic, apple cider vinegar, parsley, garlic salt, and basil to a blender. Blend for a minute until smooth (add a teaspoon of water if your blender siezes up). Pour cream cheese into a bowl and Fold in the green onions, cover, and place in the refrigerator to set for 3 to 4 hours.
- Spread on bagels, sandwiches, wraps, and enjoy… Mangia
Note: if you don’t have fresh parsley or basil, you can use dried. Just use 1 tablespoon of each herb instead of 1/4 cup of the fresh.
You can also make this tofu cream cheese oil free by replacing the olive oil with 1 tablespoon of water.
Other Healthy Vegan Breakfast Recipes You’ll Love!
Oat Milk Chai Latte Recipe (Vegan, Gluten Free)
Pumpkin Pie Granola Recipe (Vegan, Gluten Free)
Sourdough Bagels Recipe (Vegan)
Get the Same Ingredients I Use For My Silken Tofu Cream Cheese Recipe:
As always, if you make this silken tofu vegan cream cheese recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Tofu Cream Cheese, Garlic & Herbs
Ingredients
- 1 12 ounce package silken tofu
- 2 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 1/4 cup chopped parsley or 1 tbsp dried
- 1/4 cup fresh basil or 1 tbsp dried
- 1/3 teaspoon garlic salt
- 3 green onions chopped
Instructions
- Add the tofu, garlic, apple cider vinegar, parsley, garlic salt, and basil to a blender. Blend for a minute until smooth (add a teaspoon of water if your blender siezes up). Pour cream cheese into a bowl and Fold in the green onions, cover, and place in the refrigerator to set for 3 to 4 hours.
- Spread on bagels, sandwiches, wraps, and enjoy... Mangia
Notes
