Tofu Cream Cheese

This dairy-free cream cheese alternative blends tofu with lime juice, dill, and caraway seeds into a smooth, spreadable consistency that actually tastes like something. No bland, flavorless substitute here.

The lime juice from 3 small limes does double duty. It adds tang that mimics the acidity of real cream cheese, and it helps break down the tofu into a creamier texture during blending. Dill and caraway seeds bring the same herbal, slightly savory flavors you’d find in a good herb cream cheese spread.

Blend everything until completely smooth. If it’s too thick, add water a tablespoon at a time until you hit a spreadable consistency. It thickens slightly as it chills, so err on the side of a little loose.

Pro Tips

• Use silken tofu for the smoothest, most cream-cheese-like texture. Firm tofu works but may need extra water and longer blending.
• Taste and adjust the lime juice. The acidity is what makes or breaks the cream cheese illusion.
• Chill for at least an hour before serving. The flavors meld and the texture firms up.

Variations

• Add 2 tablespoons of nutritional yeast for a cheesier, more savory flavor.
• Stir in minced chives and garlic for a vegan herb and garlic spread.
• Swap lime juice for lemon juice and add a teaspoon of everything bagel seasoning.