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High-Protein Vegan Cream Cheese (Nut-Free, 10-Minute)

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A silky, tangy, and totally dairy-free cream cheese made from tofu—no nuts, no cooking, and ready in minutes. Packed with plant protein, it spreads beautifully on bagels, toasts, and wraps. Optional fresh herbs add deli-style flavor without turning the spread green.

  • Total Time: 12 minutes
  • Yield: 2 cups

Ingredients

  • Super-firm tofu or pressed firm tofu — 1 packet (14–16 oz / 400–450 g), well-drained

  • Nutritional yeast — 4 Tbsp (adds cheesy, savory depth)

  • Garlic — 2 cloves, chopped

  • White (mellow) miso or soy sauce/tamari — 2 Tbsp (miso = creamy umami; soy/tamari for saltiness)

  • Onion powder — ¾ tsp

  • Extra-virgin olive oil (optional) — 1½ Tbsp (adds luscious mouthfeel)

  • Lemon juice + zest — 2 Tbsp juice + zest of 1 lemon, more juice to taste

  • Low-sodium vegetable broth — ⅓ cup, plus more as needed for consistency

  • Parsley, chopped (optional) — ½ cup

  • Dill, chopped (optional) — ¼ cup

  • Chives or basil, chopped (optional) — 2 Tbsp

  • Salt or salt substitute — To taste (adjust if using soy/tamari)

Instructions

  1. Prep the tofu base: If using firm tofu, press 10–15 minutes to remove excess moisture. Pat super-firm tofu dry.
    Tip: Drier tofu = creamier spread that doesn’t weep in the fridge.

  2. Load the blender: Add tofu, nutritional yeast, garlic, miso (or soy/tamari), onion powder, lemon juice + zest, olive oil (if using), and ⅓ cup broth to a high-speed blender or food processor.

  3. Blend ultra-smooth: Blend on medium-high, scraping down as needed. If blades struggle, drizzle in 1–2 Tbsp more broth until the mixture turns glossy and completely smooth.
    Tip: Aim for cream-cheese thickness; it should mound on a spoon, not run.

  4. Season & balance: Taste and adjust salt, lemon juice, or miso. Flavors will bloom after chilling.

  5. Fold in herbs (optional): For a scallion-herb vibe, fold in parsley, dill, and chives with a spatula (don’t blend) to keep vibrant flecks.

  6. Chill to set: Transfer to a lidded container and chill 30–60 minutes to thicken. Stir before serving.

Notes

  • Oil-free: Omit oil; texture stays creamy, just a touch lighter.

  • With oil: Adds ~+12 kcal and ~+1.3 g fat per 2 Tbsp serving.

  • Gluten-free: Use tamari or certified GF miso/soy sauce.

  • Flavor ideas: Everything bagel (2 tsp seasoning), roasted garlic, smoked (⅛ tsp smoked paprika + a drop liquid smoke), jalapeño-chive, or lemon-pepper.

  • Storage: Refrigerate airtight 5–7 days. Freezing not ideal (texture may become spongy); if frozen up to 1 month, thaw cold and re-blend with a splash of broth.

  • Yield guide: About 2 cups total = 16 servings of 2 Tbsp (30 g).

  • Author: Amber
  • Prep Time: 12 minutes
  • Category: Condiment
  • Method: Blender / No-Cook
  • Cuisine: Vegan
  • Diet: Vegan

Nutrition

  • Serving Size: 2 Tbsp (30 g)
  • Calories: 40
  • Sugar: 0.3 g
  • Sodium: 65 mg
  • Fat: 1.2 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 1.0 g
  • Trans Fat: 0 g
  • Carbohydrates: 2.4 g
  • Fiber: 0.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Find it online: https://ambersbridal.com/high-protein-vegan-cream-cheese-nut-free-10-minute/