Homemade Tofu Scallion Cream Cheese: A Vegan Delight
Ever wondered if you could create a dairy-free cream cheese that rivals the taste and texture of the real thing? Many believe plant-based alternatives can’t match traditional dairy products, but what if I told you that tofu scallion cream cheese not only matches but sometimes exceeds expectations?
This creamy, flavorful spread transforms ordinary firm tofu into a luxurious cream cheese that’s perfect for bagels, crackers, or as a versatile dip. The addition of fresh scallions brings a mild onion flavor that complements the smooth base perfectly.
Whether you’re vegan, lactose-intolerant, or simply looking to incorporate more plant-based options into your diet, this tofu scallion cream cheese recipe will become your new favorite breakfast spread.
Ingredients List
- 14 oz extra-firm tofu, drained and pressed
- 3 tablespoons nutritional yeast (for cheesy flavor)
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 2 tablespoons refined coconut oil, melted
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 4-5 scallions (green onions), finely chopped
- 1 tablespoon fresh dill, chopped (optional)
Substitution options: Silken tofu can replace extra-firm for a smoother texture. Olive oil works instead of coconut oil, though it won’t firm up as much when chilled. White vinegar can substitute for apple cider vinegar in a pinch.
Timing
Preparation time: 15 minutes
Processing time: 5 minutes
Chilling time: 2 hours (minimum)
Total time: 2 hours 20 minutes (most of which is hands-off chilling time)
This recipe comes together significantly faster than traditional cream cheese, which requires cultures and hours of preparation. The active time is just 20 minutes – about 75% less than making dairy cream cheese from scratch!
Step-by-Step Instructions
Step 1: Prepare the Tofu
Drain the tofu and press it firmly between paper towels or clean kitchen towels for at least 10 minutes to remove excess moisture. The drier your tofu, the better your final texture will be. For best results, use a tofu press or place something heavy on top of the wrapped tofu.
Step 2: Process the Base
Break the pressed tofu into chunks and place in a food processor. Add nutritional yeast, lemon juice, apple cider vinegar, melted coconut oil, salt, garlic powder, and onion powder. Process until completely smooth, stopping to scrape down the sides as needed. This typically takes 3-5 minutes to achieve a creamy consistency.
Step 3: Add the Scallions
Transfer the smooth tofu mixture to a mixing bowl. Fold in the finely chopped scallions and optional dill until evenly distributed. Be gentle to maintain the light, fluffy texture you’ve developed in the food processor.
Step 4: Chill and Set
Transfer your tofu scallion cream cheese to an airtight container and refrigerate for at least 2 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to firm up to a perfect spreadable consistency.
Nutritional Information
Per 2-tablespoon serving (approximately):
Calories: 45
Protein: 3g
Carbohydrates: 2g
Fat: 3g
Fiber: 1g
Sodium: 150mg
Calcium: 80mg (8% of daily recommended intake)
This tofu scallion cream cheese contains approximately 60% fewer calories and 70% less fat than traditional cream cheese, while providing more protein and essential nutrients. The nutritional yeast adds B-vitamins that are often lacking in vegan diets.
Healthier Alternatives for the Recipe
For an even lighter version, use reduced-fat tofu and decrease the coconut oil to 1 tablespoon. This modification reduces the calorie count by about 25% while maintaining a creamy texture.
To boost protein content, add 1 tablespoon of hemp seeds to the mixture before processing. This adds approximately 3g of complete protein per serving.
For those watching sodium intake, reduce the salt to ½ teaspoon and add an extra squeeze of lemon juice to maintain flavor balance. This cuts sodium content by nearly 50%.
Add 1 tablespoon of white miso paste for a more complex, fermented flavor that mimics traditional cream cheese without additional salt.
Serving Suggestions
Spread generously on toasted bagels or English muffins for a classic breakfast experience. Top with sliced tomatoes, cucumbers, or microgreens for added freshness and nutrition.
Use as a base for a quick appetizer by spreading on cucumber rounds or bell pepper slices, then garnishing with additional chopped scallions and a sprinkle of everything bagel seasoning.
Incorporate into mashed potatoes instead of butter and milk for a tangy, creamy side dish that’s lower in saturated fat.
Thin with a splash of non-dairy milk to create a versatile sauce for pasta or roasted vegetables. The scallions add a delightful flavor that complements many savory dishes.
Common Mistakes to Avoid
- Not pressing the tofu thoroughly: Skipping this step leaves excess moisture that makes your cream cheese runny and dilutes the flavor. Press for at least 10 minutes, or ideally 30 minutes for optimal texture.
- Under-processing the mixture: Stopping too soon results in a grainy texture. Continue processing until absolutely smooth, which may take longer than you expect.
- Adding scallions too early: Blending scallions in the food processor will release bitter compounds and turn your cream cheese an unappetizing green color. Always fold them in by hand at the end.
- Skipping the chilling time: The mixture needs time to set and for flavors to develop. Rushing this step results in a softer spread with less integrated flavors.
- Using unrefined coconut oil: This imparts a coconut flavor that competes with the scallions. Always use refined coconut oil for a neutral base.
Storing Tips for the Recipe
Store your homemade tofu scallion cream cheese in an airtight container in the refrigerator for up to 7 days. The flavor actually improves after the first 24 hours as ingredients meld together.
For longer storage, freeze portions in ice cube trays, then transfer frozen cubes to a freezer bag. These will keep for up to 3 months. Thaw overnight in the refrigerator before using.
If separation occurs after storage, simply stir well before serving. A quick whip with a fork restores the creamy texture.
For meal prep, prepare the base without scallions and store separately. Mix in fresh scallions as needed for the brightest flavor and color in each serving.
Conclusion
This homemade tofu scallion cream cheese offers a delicious, plant-based alternative that’s not only healthier than traditional cream cheese but also incredibly versatile. The combination of creamy tofu base with fresh, vibrant scallions creates a spread that’s perfect for everyday use.
Have you tried making your own vegan cream cheese before? I’d love to hear about your experience with this recipe! Leave a comment below sharing your favorite way to enjoy this spread or any creative variations you’ve discovered. And if you’re looking for more plant-based alternatives, check out my collection of vegan cream cheese recipes that will revolutionize your breakfast routine!
