Many store bought vegan spreads are mostly fat with minimal protein. This high protein vegan cream cheese uses tofu, cashews, and miso and nutritional yeast as the main ingredients. It spreads like the real deal and packs ~4-5 g protein per 2 Tbsp.
Vegan cream cheese should a staple in all vegan or vegan friendly kitchens as it's super delicious but most importantly super easy to make! The choice at the grocery store sometimes are not made with the best ingredients, but the good news is it's so easy to make a good one at home!
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Ingredients
- Tofu is the protein powerhouse, making this a real "high protein cream cheese" rather than a fat-based one.
- Cashews add creaminess without needing oil.
- Miso + nutritional yeast layer in that cultured, cheesy tang.
- Lemon juice, salt, and pepper balance everything out for spreadable perfection.
See recipe card for quantities.
How To Make Vegan Cream Cheese With Tofu
Step 1: Soak cashews in boiling water for 10 minutes.
Step 2: Add tofu and cashews to a strong blender. (I do it in batches as the blender is small and to help the cashews incorporate well with the rest). Blend until smooth. Then mix in miso, nutritional yeast, lemon, salt, and pepper.
Step 3: Blend until smooth, scraping down sides. Add a tiny bit of water only if needed to help the blades move.
Step 4: Taste and adjust seasoning. Stir in chopped chives.
Step 5 (optional): You can eat it immediately but I recommend letting it chill in the fridge for 30-60 minutes to firm.
Hint: Don't add too much water or the spread will loosen. Start with just ½ tablespoon and only add more if your blender struggles.
I love to use it as a base with toast or bagels and top with more vegetables, like leeks and onions.
Substitutions
- Nut-free: swap cashews for sunflower seeds (boil/soak first). Or omit the cashews. Add 1 teaspoon olive oil if you want extra creaminess.
Variations
- Caramelized Onion & Black Pepper - Stir in 2 tablespoon chopped caramelized onions and some extra cracked black pepper.
- Sun-dried Tomatoes - Mix in 2 tablespoon finely chopped sun-dried tomatoes. Delicious with pasta or as a spread for sandwiches.
- Olives - Stir in 2 tablespoon chopped kalamata olives for a Mediterranean vibe.
See my tofu pesto and my leek tart with sun-dried tomatoes tofu spread on my website!
Equipment
Blender or food processor - makes it silky. A weaker blender may leave it a bit grainy. A magic bullet or nutri bullet both work great, they take up less space but are still powerful enough.
Storage
Fridge: 5-7 days in airtight container.
High Protein Vegan Cream Cheese (Tofu + Cashew, 10 Minutes)
Ingredients
- 180 g firm tofu 6-7 oz
- ¼ cup raw cashews about 35g,1.2 ounces
- ¼ teaspoon white miso paste
- 3 tablespoon nutritional yeast
- 2 teaspoon fresh lemon juice
- Salt to taste
- Black pepper to taste
- 1 -2 tablespoon water for blending smooth
Instructions
- Soak cashews in boiling water for 10 minutes.
- Add tofu and cashews to a strong blender. (I do it in batches as the blender is small and to help the cashews incorporate well with the rest). Blend until smooth. Then mix in miso, nutritional yeast, lemon, salt, and pepper.
- Blend until smooth, scraping down sides. Add a tiny bit of water only if needed to help the blades move.
- Taste and adjust seasoning. Stir in chopped chives.
- (optional): You can eat it immediately but I recommend letting it chill in the fridge for 30-60 minutes to firm.
Nutrition
FAQ
What is vegan cream cheese?
It's a dairy-free spread made from bases like tofu, nuts, or oil-starch blends. Many commercial versions are mostly fat, but this one is a protein vegan cream cheese.
How much protein is in this?
~4-5 g per 2 tablespoon (30 g), compared to Philadelphia 2x Protein's 4 g per 2 Tbsp.
Does nutritional yeast add B12?
Only if fortified, check your label.
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