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You are here: Home / Recipes / Nut Free Vegan Cream Cheese

Nut Free Vegan Cream Cheese

Published on January 13, 2020 By Gunjan 20 Comments

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Easy peasy Nut Free Vegan Cream Cheese is creamy, thick and delicious to the taste buds! It’s made with healthy ingredients and works great as a spread on toast or bagels or in sandwiches.

Bagels with Nut Free Vegan Cream Cheese spread on them along with a bowl full of the dip and a cup of coffee on a wooden board

I am so happy to come with this oil free and healthy vegan cream cheese recipe. Now, it’s my all-time favorite spread. I keep it ready in my refrigerator most of the days and enjoy it as and when I am hungry.

Now, lunch for me has become pretty easy and doable. I quickly spread this cream cheese on my bread slices and stuff it with veggies. VOILA! I am done within minutes. Since it is nut free, I can send this to my daughter’s school lunch box as well.

A close up view of a bagel with vegan cream cheese spread and a butter knife on the side on a wooden board

Ingredients for Nut free Vegan Cream Cheese

Top view of all the ingredients

Sunflower seeds – it gives a base to this recipe plus makes it nut free. Its healthy and low in calories too.

Extra firm tofu – Its high in protein and low in carbohydrates. In addition, it adds to its texture and creaminess.

Lemon juice – This brings the tangy flavor to this spread. Besides it is high in vitamin C.

Apple cider vinegar – It gives a sweet tangy aroma and flavor to this recipe. Moreover, it has many health benefits.

Dairy free milk – This not only adds calcium to this recipe but helps in further creamy texture.

Onion powder – This gives a subtle gentle herb kind of a flavor to this cream cheese.

Powdered white sugar – Since tofu does not have a taste of its own and mostly bland, sugar adds a balance to this recipe.

Salt – it is used to season and provide a balance of taste to this vegan cream cheese in all respect.

How to make this Nut free Vegan Cream Cheese

Firstly, I soaked sunflower seeds in hot boiling water for only 5 minutes. Then, I drained it and kept it aside.

Soaked sunflower seeds


In my second step, I combined the drained sunflower seeds, tofu, lemon juice, apple cider vinegar and milk in a food processor. Further, I processed it smooth by scraping it once.

Ingredients in the food processor


Later, I spooned it out into a mixing bowl. Thereafter, I stirred in onion powder, sugar and salt.

Seasoning the vegan cream cheese in a mixing bowl


Lastly, I refrigerated it for a minimum of 3 hours so that all the ingredients blends together very well. This step not only brings out its best texture but enhances its flavor too making it very close to the traditional one.


Now, take it out of the refrigerator and use it over your toast/bagel/sandwiches.

Nut Free Vegan Cream in a serving bowl on the focus with bagels as the props

Expert tips:

  • Unsweetened tetra pack coconut milk/oat milk/hemp milk works best for this recipe.
  • In fact, the best way to enjoy this vegan cream cheese is to blend it before sleeping and refrigerate it overnight. Just before using it stir this spread nicely and enjoy.
  • Most importantly, do not substitute apple cider vinegar with white vinegar. Even though we use it in a very quantity here but it plays a vital role in this recipe.

Frequently asked questions:

  • This cream cheese lasts for about 2 weeks in the refrigerator in an air tight glass container.
  • Tofu does not require to be pressed for this recipe. However, it needs to be drained for sure.
  • It is important to use unsalted and raw with NO shell sunflower seeds to get the right taste of this cheese spread.
  • It works great as a sandwich spread or on toast/bagel. In addition, it works excellent as a dip too.

My other popular dips/spreads are:

Oil free Vegan Mayo
Fire Roasted Jalapeno Dip
Tofu Sriracha Dressing
Sriracha Mango Dip
Red Bean Hummus Dip

If you are looking for homemade bagels to pair with this recipe:

Habanero Cashew Sauce Bagels
Butternut Squash Amaranth Bagels

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because I love to see what you cook in your kitchen.

Bagels with Nut Free Vegan Cream Cheese spread on them along with a bowl full of the dip and a cup of coffee on a wooden board
Print Recipe
5 from 8 votes

Nut Free Vegan Cream Cheese

Easy peasy Nut Free Vegan Cream Cheese is creamy, thick and delicious to the taste buds! It’s made with healthy ingredients and works great as a spread on toast or bagels or in sandwiches.
Prep Time10 mins
Cook Time3 mins
Refrigerate time3 hrs
Total Time3 hrs 13 mins
Course: Dip
Cuisine: American
Keyword: how to make vegan cream cheese, vegan cream cheese, vegan cream cheese dip, vegan cream cheese recipe, vegan cream cheese tofu
Servings: 10
Calories: 27kcal
Author: Gunjan

Ingredients

  • 1/4 cup sunflower seeds (raw with no shell and unsalted)
  • 1/2 of 15 oz extra firm tofu ( not silken)
  • 3 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 tbsp dairy free milk
  • 1/4 tsp onion powder
  • 1 tsp powdered white sugar
  • 1/2 tsp salt

Instructions

  • Soak sunflower seeds in hot boiling water for 5
    minutes. Darin it and keep it aside.
  • In the food processor/blender combine drained
    sunflower seeds, tofu, lemon juice, apple cider vinegar and dairy free milk. Blend
    it smooth until creamy. Stop at intervals if required to scrape from the
    bottom.
  • Spoon it out into a glass mixing bowl and stir in
    onion powder, sugar and salt. (Do not steel mixing bowl as lemon juice might react to it and the taste of this spread might change).
  • Cover and refrigerate it for at least 3 hours.
  • Take it out and spread it over your bagels/toast/sandwiches and
    enjoy.

Notes

  • Preferably unsweetened tetra pack coconut milk tastes best in this recipe. However, unsweetened almond milk/oat milk/hemp milk can also be used.
  • The tofu here does not need to be pressed but drain the excess water from the package.
  • This recipe tastes best the next day. The longer they stay in the refrigerator the better this cream cheese tastes. Therefore, let it rest a minimum of 3 hours before spreading it over your toast/bagel/sandwiches.
  • Refrigerate the leftovers in an air tight glass container about 2 weeks.
  • This recipe makes about 1 ¾ cups.
  • I have provided step wise images in the post above for your reference.

Nutrition

Calories: 27kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Top view of a breakfast spread with Nut Free Vegan Cream Cheese as the focus

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Filed Under: Dairy Free, Dressings, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Sue Tuffnell says

    September 20, 2020 at 9:49 am

    Want to make a nut free cream cheese for the kids packed lunch so this fits the bill. Half of 15oz of tofu, that’s 7.5oz isn’t it. Sorry this is a different way of writing it and I just want to make sure.

    Reply
    • Gunjan says

      September 20, 2020 at 5:49 pm

      Yes, basically, I used the one of the twin pack but you can just cut the 15 oz tofu block into half. Hope this helps.

      Reply
      • Susan Tuffnell says

        October 4, 2020 at 3:25 am

        5 stars
        Thanks, made it now. Tried it without the seasoning and thought you had got it wrong as it was so sour but it’s completely right. Can’t wait to give it to the kids for their packed lunch.

      • Gunjan says

        October 4, 2020 at 10:15 am

        So glad it finally worked out for you! Thank you for trying and appreciating this cream cheese recipe.

  2. Jess says

    January 20, 2020 at 5:32 am

    What an awesome recipe! Thanks for sharing! I can’t wait to try it out! I will need to keep this recipe in my kitchen. What a great substitute for cream cheese – something I use very often in the kitchen!

    Reply
  3. Tara says

    January 19, 2020 at 8:16 am

    5 stars
    I really need to try this. I know a few people who can’t eat dairy and are always looking for alternatives.

    Reply
  4. Aleta says

    January 19, 2020 at 8:00 am

    5 stars
    This is amazing!! I’ve been buying vegan cream cheese but it is packed with all sorts of ingredients I cannot pronounce. Looking forward to trying this one, I love how simple it is!

    Reply
  5. kita says

    January 18, 2020 at 9:40 pm

    I just had a friend looking for vegan cheese recipe last week! I cant wait to show her this.

    Reply
  6. Amber says

    January 18, 2020 at 10:51 am

    5 stars
    I never thought about making a vegan cream cheese but wow, delicious! SO many wonderful uses out there for tofu.

    Reply
  7. Marisa F. Stewart says

    January 17, 2020 at 11:38 am

    That looks so good and creamy I could dig in with a spoon. I love cream cheese and this vegan version is something that I know will be a regular item in our household. Thank you — will be fantastic for breakfast and lunch.

    Reply
  8. Jacqui Debono says

    January 17, 2020 at 11:26 am

    5 stars
    We love sunflower seeds in our house, They are so good on salads or as a snack. It never occurred to me to make my own cream cheese!

    Reply
    • Gunjan says

      January 18, 2020 at 10:00 am

      hahaha 🙂 I tried it for the first time and it totally works.

      Reply
  9. Michael says

    January 17, 2020 at 5:33 am

    5 stars
    Hello Gunjan and thank you for sharing this wonderful recipe with us!
    It looks very interesting and I think this will be absolutely delicious! I‘m gonna try this out the nearest time.
    But do you think it will also work with light soy milk?

    Reply
    • Gunjan says

      January 17, 2020 at 7:51 am

      Thank you Micheal. Yes, it works with soy milk also. Any unsweetened dairy free milk will in this recipe. Enjoy!!!

      Reply
  10. Anna says

    January 17, 2020 at 12:53 am

    5 stars
    I have made vegan soft cheese in the past with cashews, but never with sunflower seeds, this is so clever! I can’t wait to try this version, the texture looks so smooth and so creamy!

    Reply
    • Gunjan says

      January 17, 2020 at 7:52 am

      I hope you get a chance to make this cream cheese soon. I am sure you will love it.

      Reply
  11. Tanya says

    January 14, 2020 at 8:48 am

    I never thought about trying a milk-free cream cheese, but this looks awesome. Does this work as a substitute for cream cheese in baked goods?

    Reply
    • Gunjan says

      January 14, 2020 at 2:27 pm

      I have not yet tested it in baked goods but that’s on my to do list. If you try it then please leave a feedback here.

      Reply
  12. Jacque Hastert says

    January 14, 2020 at 7:00 am

    5 stars
    I am loving that this is vegan friendly and easy to make at home. I can’t wait to whip this together and enjoy it on my morning bagels.

    Reply
    • Gunjan says

      January 14, 2020 at 7:47 am

      Totally! I do this almost every morning. I have batches made in my refrigerator these days 🙂

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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