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vegan everything bagels and herb & garlic cream cheese_hot for food

herb & garlic tofu cream cheese

This super easy and extra tangy spread is the best damn vegan herb & garlic cream cheese you’ll find anywhere!

Course Breakfast
Cuisine American
Keyword cream cheese, tofu, vegan cheese
Prep Time 10 minutes
refrigerate 4 hours
Servings 8
Author Lauren Toyota


  • x 450g pkg firm tofu, drained
  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 2 garlic cloves
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/4 tsp white pepper
  • 1/4 C + 1 tbsp coconut oil, melted
  • 1 tbsp dill, chopped finely
  • 1 tbsp basil, chopped finely
  • 1/2 tsp fresh thyme
  • 1 1/2 tbsp finely chopped chives


  1. To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.
  2. Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, white pepper, sea salt, and coconut oil until smooth. You'll need to use the baton inside the blender to get the thick mixture very smooth.
  3. Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.