How to Make Non-Dairy Cream Cheese
Making homemade non-dairy cream cheese is simple if you have a blender. You can choose between a lighter tofu-based version or a richer nut-based option using cashews or blanched almonds.
The tofu version is lower in fat but may have a subtle tofu aftertaste and a less creamy texture unless you incorporate some refined coconut oil for smoothness.
The nut-based version, on the other hand, is rich, velvety, and closely resembles traditional cream cheese in taste and texture, though it’s higher in fat.
Which one to make depends on your needs - how often you plan to eat it, how quickly you need it, and whether it’s for everyday use or a special occasion.
Tofu Cream Cheese (without oil):
+ low fat
+ low carb
+ higher in calcium
- slight tofu taste
- not as creamy
Nut-Based Cream Cheese:
+ tastes like the real thing
+ higher in potassium and iron
- high fat
- high carb
You can make the tofu version in under 5 minutes. Because it’s best to soak the nuts before blending, the nut version of the cream cheese should be made in advance. There are also significant nutritional differences between the two per serving ~2 tablespoons ~ 30 g ~ 1 oz:
Tofu Cream Cheese Recipe
The following recipe will make 300 g ~ 10 oz of tofu cream cheese:
Ingredients:
200 g ~ 7 oz firm tofu
90 ml ~ ⅓ cup soy milk
8 ml ~ ½ tbsp apple cider vinegar
1 tsp garlic or onion powder
1 tsp salt
½ tsp xanthan gum (optional)*
2 tbsp refined coconut oil (optional)**
* Xanthan gum is a natural product with potential health benefits (blood sugar control, appetite suppressant, lowers cholesterol). It is made by bacteria fermenting sugar then it is turned into a powder. When it is added and blended with food, it thickens liquids and stabilizes them.
** Coconut oil will make the cream cheese more solid and spreadable after refrigeration. You can skip it if you want it to be lower in fat. When you add coconut oil, you will increase fat content by 50% and overall Calories by 30%.Make sure to use refined coconut oil so it doesn’t have the coconut taste.
Instructions:
Add all of the ingredients to a blender and blend until smooth ~ 2 minutes. Transfer to a tupperware, preferably made of glass, and keep refrigerated for up to a week. If you are using coconut oil, after refrigeration it’ll become more solid.Use as needed.
Cashew / Almond Cream Cheese Recipe:
You can use cashews or blanched almonds for this depending on what is more affordable where you live and what you have access to. The following recipe will make 300 g ~ 10 oz of nut-based cream cheese:
Ingredients:
200 g ~ 1 ½ cup nuts (pre-soaking)
120 ml ~ ½ cup milk | soy, oat or cashew
8 ml ~ ½ tbsp apple cider vinegar
1 tsp garlic or onion powder
½ tsp salt
Instructions:
- Soak the nuts in plenty of water for 2-3 hours then rinse and drain. Soaked nuts will double in volume.
- Add all of the ingredients to a blender and blend until smooth ~ 2 minutes. Transfer to a tupperware, preferably made of glass, and keep refrigerated for up to a week. After refrigeration it’ll become more solid. Use as needed.
