Vegan Spreadable Cheese
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 149
- Carbohydrates g 1.5
- of which sugars g 1.2
- Protein g 6.8
- Fats g 12.8
- of which saturated fat g 0.93
- Fiber g 3.7
- Sodium mg 279
- Difficulty: Easy
- Prep time: 20 min
- Serving: 4
- Cost: Low
- Note + 4 hours of resting in the refrigerator
PRESENTATION
Spreadable vegan cheese is like discovering a little joy in the kitchen. Seriously good. Perfect for anyone looking for a dairy-free option, this recipe skips the usual milk and rennet. Instead, it uses tofu, some tasty spices, and a few pantry staples to nail that creamy, smooth texture you love in a cheese spread. And you know what? The result is a light, tangy flavor that goes well with almost anything. Many enjoy it on toasted bread or crispy teff crackers, letting the vegan cheese spread really, really shine.
If you’re missing that soft, spreadable cheese from tables worldwide, this recipe gets pretty close—with a unique twist. Which is great. Since all the ingredients are plant-based, it’s a fantastic way to explore new tastes, whether you’re already vegan or just curious about what a dairy-free cheese spread can offer.
Some folks compare this homemade vegan cheese to options like cashew or nutritional yeast cheese, but tofu gives it a lighter and silky texture that’s pretty distinctive. And here's the thing, it is super easy—no fancy ingredients needed, so anyone can try it, even total beginners. The mild taste of tofu lets the spices stand out, allowing you to experiment and find the combo that suits you best. Add more garlic for a punchy kick or keep it smooth and simple for sandwiches.
This vegan cheese spread pairs well with various snacks, from veggie sticks to crackers, and even works as a base for vegan cream cheese dips. Really, people love that it can be made ahead and stored in the fridge, ready for a quick bite or snack with friends. Exploring plant-based cheese spread at home offers the fun of experimenting, and you’ll probably find it’s more satisfying—and tastier—than store-bought vegan cheese. Plus, there’s nothing like scooping out a soft, homemade spread you crafted yourself. Super tasty.
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- INGREDIENTS
- Ingredients for 10 oz of cheese
- Tofu 6.4 oz (180 g)
- Peeled almonds 3.2 oz (90 g)
- Ground black pepper 1 ½ tsp
- Pink peppercorn 1 ½ tsp
- Fine salt ½ tsp
- Water 3 tbsp (40 g)
- Lemon juice ¼ tbsp (4 g)
- Wild garlic 1 ½ tsp
How to prepare Vegan Spreadable Cheese
To make the vegan spreadable cheese, place the two types of pepper 1 and the wild garlic 2 in a mortar. Press well with the pestle to reduce the ingredients to powder 3 and set aside the spice mixture obtained.
Place the tofu 4 and almonds 5 in the mixer, turn on the mixer to coarsely chop the ingredients and then pour in the water 6
and give it another spin of the blades to obtain a homogeneous mixture, at this point pour the lemon juice 7, salt 8, and a teaspoon of the spice mix 9. Stir to combine the mixture.
Line a round mold or a small baking dish with a diameter of 5 inches and with a rim about 2.5 inches high 10 with plastic wrap, making it adhere well to the bottom and sides 11. Now fill the mold with the mixture 12 pressing with the back of a spoon to compact it as best as possible.
Cover it with plastic wrap 13 and let it firm up in the refrigerator for at least 1 hour. After the indicated time, retrieve the cream 14, remove the wrap on the surface 15
and turn the mold over onto a sheet of parchment paper 16, slide off the mold, remove the plastic wrap covering the block 17, then cover it with the remaining spice mix on both the surface and the sides 18.
Now wrap the mold again with plastic wrap and place the cheese back in the mold (19-20). Let it rest in the refrigerator for another hour, then unmold the cheese 21
Remove the wrap as well (22-23) and leave the vegan cheese in the fridge for 2 hours before serving it 24.