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+ servings
3.25 from 4 votes

5 Ingredient Tofu Cream Cheese, 4 Ways

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yields: 6 servings


  • 1 15- ounce block extra firm tofu gently pressed to remove moisture
  • 1 1/2 teaspoons umeboshi plum vinegar substitute lemon juice + 1/2 teaspoon extra salt
  • 1 tablespoon lemon juice
  • 1-2 tablespoons nutritional yeast to taste
  • 1/2 teaspoon fine salt

Optional mix-ins:

  • 1/4 cup finely chopped fresh dill
  • 1/2 cup chopped scallion tops
  • 2/3 cup sun-dried tomatoes not oil packed, hydrated in warm water and drained if necessary, chopped


  • Blend all of the base ingredients in a food processor fitted with the S blade or a high speed blender till smooth (at least 2 minutes in a food processor). Taste; adjust lemon and salt as desired. Pulse or fold in your mix-ins of choice. Cream cheese will keep in an airtight container in the fridge for up to 5 days.