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5-Ingredient Tofu Cream Cheese

Prep Time5 minutes
Author: Gloria Tsang, RD


  • 1 lb firm tofu ~450 g
  • 2 tbsp nutritional yeast
  • 2 tsp red wine vinegar
  • 1 tbsp lemon juice
  • 3/4 tsp salt
  • chives optional


  • Squeeze as much water out as possible from the tofu. Alternately use a tofu press.
  • Add all ingredients in a food processor. Blend well.
  • Serve immediately. If you prefer cold, chill in the fridge for 2 hours.


Recipe yields 1.5 cups (~375 mL) of cream cheese. Keep in fridge for 1 week.