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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

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.
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
Prep Time 10 minutes
Cook Time 3 minutes
Refrigerate time 3 hours
Total Time 3 hours 13 minutes
Servings 10
Calories 27kcal
Author Gunjan


  • 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


  • 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
  • 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


  • 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.


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