Servings
Font
Back
Vegan Cream Cheese (No Oil or Nuts)
5 from 21 votes

Vegan Cream Cheese (No Oil or Nuts)

This Vegan Cream Cheese uses rolled oats, extra-firm tofu, lemon juice, lactic acid powder, and agar agar to create a creamy, tangy spread free of oils and nuts. The oats are blended into a thick milk that adds creaminess and body, while tofu provides protein and firmness. The addition of lactic acid or vinegar develops a flavor reminiscent of dairy cream cheese. Agar agar helps the mixture set into a smooth and spreadable texture ideal for both sweet and savory uses.

Prep Time
10 mins
Cook Time
5 mins
Additional Time
1 hr
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 72 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Immediately transfer to a ramekin or small bowl. Press a piece of plastic wrap onto the surface to prevent a skin from forming.
  6. 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

Calories 72kcal (4%) Carbohydrates 4g (1%) Protein 6g (12%) Fat 3g (5%) Cholesterol 0mg (0%) Sodium 375mg (16%) Fiber 1g (4%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 72

% 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.