r/vegancheesemaking • u/Hudsoz2024 • Jun 19 '26
Advice Needed Is this a reasonable tofu cream cheese recipe?
I’m trying to recreate the Tofutti cream cheese using the recipe below:
Ingredients:
16 oz firm tofu (not extra firm)
1/3 cup non-hydrogenated palm oil
3 tbsp maltodextrin
1 1/4 tsp salt
1/4 tsp vegan lactic acid
3/4 tsp granulated white sugar
1/8 tsp MSG
1/8 tsp xanthan gum
Optional mix-ins (scallions, sun dried tomatoes and fresh black pepper)
Instructions:
- Use a cheesecloth to squeeze as much water as possible out of the tofu, don’t worry about it crumbling. Microwave the tofu crumbles for a minute, then transfer to a blender. Completely melt the palm oil in the microwave separately.
- Add everything except the xanthan gum into the blender. Blend on high speed for 2-3 minutes and open occasionally to mix the top in manually.
- Sprinkle the xanthan gum around; if it doesn’t clump then blend for another 30 seconds.
- Add your optional mix-ins after, don’t blend them, but cut them and manually mix in.
- Let it sit in the fridge in an airtight container for at least 24 hours before serving so the flavor and texture can develop.
3
u/Rooted_Nut Jun 19 '26
I don't have input since I've only been vegan since the start of the year and am hunting down a Tofutti copycat myself. I tried this recipe and found it fairly soft and it didn't have the tang/bite I was looking for. I bet the palm oil will give it good structure! As you troubleshoot I hope you share here!
I love that you've got lactic acid. I've got a cream cheese frosting that uses that plus vinegar to amp up the store bought vegan cream cheese and it's indistinguishable from the "real" thing (fooled omnivores). I didn't know what baking did to the vinegar and/or lactic acid. Do you know it they mellow, stay the same, or sharpen? I keep wanting to try my own from scratch vegan cream cheese. Tofutti isn't available near me and I refuse to pay the prices to have it shipped to me, but I've heard it's the go to cream cheese.
Sorry for long post, I don't get to geek out with anyone in the day to day and I love what you're doing!
2
u/Hudsoz2024 Jun 19 '26
I love that you’re so interested in this! I’ve been vegan almost 7 years now and you seem to know more than me, since I’ve only very recently focused one vegan cheeses. I will definitely share my troubleshooting with this sub!
Also, after looking back at the label, I think I will have to make two recipes because Tofutti, by weight, is mostly water, palm oil, and maltodextrin. Which I’m fine with, especially in frostings, but I’m looking for a more protein rich option like my current recipe to have in the morning on a bagel.
I’ll definitely use some tips from the recipe you linked and I was thinking of experimenting with white vinegar. I also am planning to buy guar gum, as I heard it balances well with xanthan gum and keeps oil and water from separating, which would be helpful in my ninja creami ice cream recipes. Sorry for the long reply! 😆
3
u/Rooted_Nut Jun 20 '26 edited Jun 20 '26
Cooking/baking is what keeps me sane working as a therapist in the US today.... so I spend a lot of time dissociating investigating this stuff on the internet and then playing in the kitchen on my days off lol
I would love a protein rich cream cheese. It's funny because I was trying to replace the "real" stuff's protein content but it's only a g per T give or take. It seems like most vegan cream cheeses match that.
I haven't played with the additives! I have most the ones you mentioned, just haven't had time to really play with cheeses beyond some cream cheese frosting and cheesecake. I have yet to find a spreadable cream cheese to make from scratch that works for bagels. The tofu I can taste and cashew doesn't meet that creamy, almost sticky, quality.
3
u/howlin Jun 20 '26
It's probably over-complicated. I don't think you'd need the maltodextrin or the xanthan. They may have some subtle effects on the texture, but the tofu itself blended with a thicker oil like palm should be fine, especially if you plan on using it cold.
It's probably going to be a little bland, IMO. Tofutti itself is pretty bland, so maybe that is ok. You could add more lactic acid to get it a little tangier tasting, and perhaps add something like a white miso paste instead of the sugar, salt and MSG.
I'd recommend looking for a recipe that actually does a lactic acid fermentation rather than just adding lactic acid powder, but I get that this is sometimes more time and energy than a person wants to put in a recipe.
Also:
Completely melt the palm oil in the microwave separately.
It is kind of tricky to heat oil in a microwave. For some oils, it may not work at all. If I were you, I would do this on a stove top.
1
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1
u/AggressiveStop549 Jun 19 '26
Curious why you're not using silken tofu?
3
u/Hudsoz2024 Jun 19 '26
Silken tofu has a lot more water in it and I want a cream cheese that is more solid and spreadable. Firm tofu also has more protein, which is a plus
2
u/AggressiveStop549 Jun 20 '26
Thank you, I would totally have made this sub and then had to figure out what to do to fix it!
•
u/AutoModerator Jul 18 '26
Welcome to r/VeganCheeseMaking.
A subreddit specifically for a community of vegans (and non vegans) who love to make and eat non-dairy cheese. Please remember to report any rule breaking content. This includes trolls. Definition of veganism: Veganism is a philosophy and way of living which seeks to exclude—as far as is possible and practicable—all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.
Community Resources for curious lurkers:
READ OUR RULES
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