Vegan Cream Cheese (No Oil or Nuts)
User Reviews
5
Vegan Cream Cheese (No Oil or Nuts)
Description
The recipe starts by blending rolled oats with water to make a thick oat milk, which acts as the creamy base and improves mouthfeel without added fats. This oat milk is combined and blended with gently pressed extra-firm tofu, lemon juice for acidity, lactic acid powder or vinegar to provide a true cream cheese tang, sea salt, and optional garlic powder for savory versions. Agar agar powder is blended in to create a gel-like consistency once heated. The mixture is cooked gently on the stove while whisked to activate the agar agar, then cooled to set. The resulting vegan cream cheese can be flavored with sweeteners, spices, herbs, or vegetables depending on intended use.
Its texture is smooth and creamy with mild firmness, suitable for spreading on bagels or as an ingredient in recipes requiring cream cheese without dairy or nuts.
This cream cheese keeps up to six days refrigerated but is not recommended for freezing due to separation of liquid and change in texture. Different flavor additions, including fruit jams for sweet versions or jalapeno and herbs for savory, offer versatility.
Ingredients
- ¼ cup rolled oats see Note 1, old fashioned
- ½ cup water
- 7 ounces extra-firm tofu half of a standard package
- 1 ½ tablespoons lemon juice
- 1 teaspoon lactic acid powder vegan, or white vinegar
- ½ to ¾ teaspoon sea salt can also incorporate white miso paste for saltiness; use lesser amount for sweet flavors, fine, or mineral salt
- scant ⅛ teaspoon garlic powder omit for sweet uses, optional
- ¾ teaspoon agar agar powder
Instructions
- To make the oat cream, combine oats and water in a blender. Blend on high for 30 seconds with a high-speed blender or 1 minute with a standard blender. Don't worry about it becoming "slimy" because we actually want that for this recipe. Strain the milk with a nut milk bag (save the oat pulp for another use, like cookies). You should have about ⅓ cup of thick oat milk.
- Next, gently squeeze the tofu over the sink to remove some of the water. Place in a blender with the oat milk, and blend until smooth. Add the lemon juice, lactic acid or vinegar, ½ teaspoon salt, and garlic powder, if using. Blend again.
- Taste and adjust the flavors as desired (I usually add another ⅛ teaspoon salt unless I plan to sweeten the cream cheese). It should taste very salty and tangy at this stage because the flavors will mellow. Add the agar powder, and blend again for a few seconds to incorporate.
- Transfer the mixture to a small saucepan. Over medium-low heat, whisking frequently, slowly bring to a simmer. When bubbles start to rise to the surface, reduce heat to low so it doesn't scald. Whisking constantly, cook for 2 more minutes. This activates the agar.
- Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming.
- Refrigerate tofu cream cheese for at least 1 hour, preferably longer. It tastes best the next day after the flavors have had time to mellow.
Notes
- Prepare oat milk fresh by blending oats and water before straining; this adds creaminess not found in some store-bought milks.
- Use unsweetened and unflavored oat milk if substituting commercial milk to keep texture and taste neutral.
- Lactic acid powder enhances authenticity in cream cheese flavor compared to vinegar alone.
- Store the cream cheese refrigerated for up to six days; avoid freezing to prevent texture changes.
- Modify flavor by folding in sweeteners and fruits for sweet applications or garlic, herbs, and spices for savory options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 375mg | 16% |
| Fiber | 1g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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