Creamy Tofu “Cheese” – VeganMoFo Day 25

My first vegan meal…well, I have no idea. I was brought up vegetarian and sort of stumbled into veganism, becoming dairy intolerant first and then realising there was no good reason to not be fully vegan. So I never had a “first vegan meal” – probably a lot of the meals I ate growing up were vegan anyway.

But an early memory of vegan food I have is cheese. When I stopped eating dairy, I thought that was it, I’d never be able to eat cheese again. However, I realised you could get vegan cheese. Wow! Dairy free cheese, what a winner! So I bought some. And tried it. And promptly spat it out. Yuck! Vegan cheese has not always been the violife/chao/etc that we have now.

Don’t worry, I am not going to recreate nasty cheese for this blog. What I am going to make is a nice, mild and creamy cheese that goes really well on pasta, soup, bread…all sorts of applications. In fact, it’s the cheese I used a few days ago on top of my spinach risotto!


And it’s really quite simple to make. Just tofu, blended together with nutritional yeast, vegetable stock powder, onion and garlic powder, lemon juice, olive oil, and a tiny amount of vinegar.


You then tie it in cheesecloth, or a tea-towel, and leave it to drain over a bowl overnight. This firms the cheese up and lets it hold its shape.

I then like to bake the cheese, which firms it up even more and gives a nice crust, but you could use it as a cream cheese just as it is!


This cheese recipe is SO versatile. You can adapt it however you want. Add herbs to make a herby boursin like cheese. Add chillis and smoked paprika for a Mexican style cheese. Add olives if you like! Or just have it as it is.

Creamy Tofu Cheese

  • Servings: 1 cheese block
  • Print


  • 300g tofu, drained
  • 1 tbsp nutritional yeast
  • 1/2 tsp vegetable bouillon powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 3 tbsp lemon juice
  • 1/2 tsp cider vinegar
  • 1 tsp salt


  1. Place all the ingredients in the bowl of a food processor and blend. Scrape down the sides and blend again, until a smooth mixture is formed.
  2. Pour the mixture onto a cheesecloth or (clean) tea towel. Pull the ends together to form a little parcel, and place in a sieve over a bowl.
  3. Leave in the fridge overnight to drain.
  4. Next, remove the cheese from the cloth. It should be much firmer now!
  5. You can either have the cheese as it is, or bake it.
  6. If you wish to bake it, heat your oven to 175C/350F and bake the cheese for 40 minutes. Cool before eating!

8 thoughts on “Creamy Tofu “Cheese” – VeganMoFo Day 25

    1. If you didn’t leave it to firm overnight it’d still be usable – but as a dip/spread consistency rather than cheese. I used just plain firm tofu (as opposed to silken) – I don’t get many varieties of tofu where I live!


      1. I was also wondering about the tofu. In the UK I used to buy Cauldron, but the tofu in the Czech Republic is much firmer (and my blender here is really useless), so it’s quite difficult to get it smooth and creamy. Silken tofu is probably a bit too soft and squishy for this though? I might wait till I can get some more reliable UK tofu to give it a try!


      2. I usually use cauldron for this as it’s what I have available – but I have used the “super firm” stuff you get from Asian supermarkets too. You can add a little soy milk to help it blend if you need – it’ll squeeze out in the overnight draining process. I’m not sure about silken tofu, it’s pretty much a completely different thing really as far as I know.


      3. Yes, I’ve used silken tofu a few times for desserts. It’s quite slimy, a completely different texture. I’m not sure how well it hold for this kind of cheese. Maybe I’ll risk it with the really firm tofu we get here then, if you’ve had success with a similar product.


  1. I recently starting delving into vegan cheese and mostly nut based, in fact i picke dup some probiotic tablets to make some this w/e, but now i want to try this out of curiousity more than anything else. i like trying new things as long as it is veggie. I like the fact that this is versatile too so may try it with spices.


  2. Pingback: Chickpea Patties, Mint Raita & Mangosauce | Kichererbsenbratlinge, Minz-Raita & Mangosauce – VGNGF = vegan, glutenfree, delicious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s