Garlic and Herb Tofu Cream Cheese

I’ve had an extreme craving for bagel lately. A craving that no other bread  type could satisfy.  You know when you can’t find something and you wonder if it ever existed or if you just created it in your head? No? just me? Well, that’s what it felt like  It was near impossible to find a bagel anywhere and by some lucky miracle ( a lot of driving around), I found some.  They were small, and generally subpar, but I found some.  I had the biggest smile the whole day.  Yes, it doesn’t take much to make me happy, even now I can’t stop smiling, the word smile was said and that my friends deserves a big giant smile.

For a day they kept looking at me saying “eat me”, it was like I was in Alice in wonderland, but unlike Alice I waited.  I waited to make the perfect tofu cream cheese to go with my bagel.  Some cucumber slices, peppadew slivers and that rocking cream cheese, just made one happy lady out of me!  Okay, I’m really just rambling on now and I know you just want to get to the recipe.


Tofu Cream Cheese


  • 1 package extra firm silken tofu, patted dry
  • 3 tbsp tahini
  • 2 tbsp non dairy milk
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp liquid sweetener
  • 1 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme


Place everything in a blender and blend until smooth.  Taste and adjust.  Refrigerate for a couple of hours to firm it up.  This doesn’t taste exactly like dairy cream cheese, but it is a cheaper and nice alternative.

tofu cream cheese