First published 2019. Refreshed in July 2026.
If you’re looking for a creamy vegan spread that’s quick to make, naturally high in protein and wonderfully versatile, I think you’re going to love this Herby Tofu ‘Cream Cheese’. Made with simple, everyday ingredients, it takes just 10 minutes to prepare and is perfect for bagels, toast, sandwiches and crackers.
I’ve actually been making this recipe since I first went plant-based back in 2011, long before vegan cream cheeses became widely available in UK supermarkets. It’s wonderful to see that there are now some lovely shop-bought options to choose from (Violife is a favourite!), but I still find myself coming back to this home-made version time and time again.
Made with wholesome ingredients like tofu, fresh herbs and white miso, it’s naturally high in plant protein and lower in saturated fat than many shop-bought alternatives. Knowing exactly what’s in it means I can happily slather it onto bagels and toast to my heart’s content!
One of my favourite things about this recipe is how adaptable it is. You can use whatever fresh herbs you have on hand and tweak the flavour to suit your taste. My favourite combination is fresh basil with a sprinkling of dried dill, but fresh chives with onion powder also make a delicious combination. A sprinkling of crispy onions is lovely too.
This summer, I’ve especially loved spreading this herby tofu ‘cream cheese’ onto a toasted seeded bagel or baguette, then topping it with sweet, vine-ripened cherry tomatoes, fresh basil, a drizzle of extra virgin olive oil and a pinch of salt. It’s one of those simple meals I never seem to tire of, equally perfect for a leisurely lunch or a no-cook dinner enjoyed in the garden on a warm summer evening.
It also makes a fantastic sandwich filling for lunchboxes, and is one of my favourite ways to add a little extra plant protein to a packed lunch.
Quick, easy, budget-friendly and with no fancy equipment required, this Herby Tofu ‘Cream Cheese’ fits perfectly into my 3 Healthy Meals for £3 a Day series, where I share simple, quick, affordable and delicious plant-based recipes for everyday life.
Cost Breakdown
Herby Tofu ‘Cream Cheese’
- 200g / 7 oz firm tofu (Tesco Plant Chef) – £1.26
- ½ TBSP white miso (Miso Tasty) – 13p
- 1 TBSP cider vinegar (Tesco) – 11p
- 1 TBSP olive oil (Tesco) – 10p
- 2 TBSP fresh basil (Tesco) – 9p
Served with:
- 2 bagels (New York Bakery) – 84p
Total cost: £2.53
Cost per serving: £1.26
Prices are correct as of July 2026, and are based on Tesco prices as that’s where I currently do my main grocery shop.
The Good Stuff
✨ Tofu forms the creamy base of this spread and is naturally rich in plant protein, healthy unsaturated fats, and minerals such as iron, calcium, and magnesium. Tofu contains beneficial compounds called isoflavones that have antioxidant and anti-inflammatory properties, and may also support hormonal balance.
✨ Fresh herbs don’t just make this cream cheese taste vibrant and fresh – they’re also packed with protective plant compounds called polyphenols, which help support our overall health. Whether you choose basil, chives or dill, each herb brings its own unique flavour and nutritional benefits.
Top Tips & FAQs
What type of tofu is best for this recipe?
Firm tofu gives the creamiest texture and is my first choice for this recipe. Here in the UK, Cauldron Authentic Tofu is one of the most widely available brands, and most supermarkets also sell their own-brand firm tofu.
Extra-firm tofu (such as Tofoo) also works well, though it creates a slightly firmer texture that can be a bit grainier. I recommend adding a touch more oil and blending for a little longer to create a silky smooth spread.
Silken tofu isn’t suitable for this recipe as it contains too much water.
Do I need to press the tofu?
No. Simply drain the tofu, give it a gentle squeeze to remove any excess water, then pat it dry with a clean tea towel or kitchen paper before blending.
What is white miso and where can I buy it?
White miso (also known as shiro miso) is a traditional Japanese fermented seasoning made from soybeans and rice. It has a milder, slightly sweeter flavour compared to other misos, making it perfect for this recipe. It adds a wonderful savoury depth (known as umami) that really brings this ‘cream cheese’ to life, while allowing the fresh herbs to shine. A little goes a long way, so just half a tablespoon is enough to transform this spread.
Here in the UK, you can find white miso in many larger supermarkets (in the Japanese section of the world food aisle), health food shops and Asian supermarkets. I often use Miso Tasty Organic White Miso, which I buy from Tesco or Waitrose.
Can I use lemon juice instead of apple cider vinegar?
Yes, you can. Lemon juice gives a slightly brighter citrus flavour, whereas I prefer the cleaner tang of apple cider vinegar. After lots of recipe testing, the vinegar version is the one I keep coming back to.
Can I make this recipe without a food processor?
Yes, absolutely! I often make it using a stick blender and bowl. It works brilliantly and is much quicker to wash up!
Is this recipe gluten-free?
Yes, it can be! Just check your white miso is gluten-free (most are, but it’s always worth checking the label) and serve with your favourite gluten-free bread, bagels or crackers.
Recipe Card
Herby Tofu ‘Cream Cheese’
Ingredients
- 200 g / 7 oz firm tofu (see Notes)
- ½ TBSP white miso
- 1 TBSP apple cider vinegar (or substitute with fresh lemon juice)
- 1 TBSP neutral-flavoured oil (such as light olive, rapeseed or sunflower oil)
- ¼ tsp salt or to taste
- 2 TBSP finely chopped fresh herbs (or more!), such as basil, chives or dill
Optional flavour add-ins
- ¼ – ½ tsp onion powder or granules
- ¼ – ½ tsp garlic powder or granules
- ¼ tsp dried dill (my favourite!)
Instructions
- Drain the tofu, gently squeeze out any excess water, then pat it dry with a clean tea towel or kitchen paper.
- Break the tofu into chunks and place it in a food processor. Add the white miso, vinegar, oil and salt, then blend until smooth and creamy, stopping to scrape down the sides as needed. (Alternatively, use a stick blender and a bowl.)
- Blend in any optional flavour add-ins, if using.
- Taste and adjust the seasoning if needed. You may wish to add a little more salt or vinegar/lemon juice to suit your taste.
- Fold through the chopped fresh herbs.
- This herby tofu ‘cream cheese’ can be eaten straight away, but it is best chilled for a couple of hours to allow the flavours to meld. When chilled, the texture will also thicken up slightly.
Notes
Nutritional Breakdown
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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More Tofu Recipes You Might Like
Tofu is such a versatile ingredient! If you enjoyed this recipe, you might like these other simple tofu creations:
- Scrambled Tofu on Toast
- Tofu ‘Egg’ Mayonnaise
- Tofu ‘Halloumi’
- Creamy Vegan Mushroom Carbonara
- Easy Vegan Chilli Non Carne
- Quick and Easy Vegan Chow Mein
If you give this Herby Tofu ‘Cream Cheese’ a try, I’d love to hear how you flavoured yours! Did you use my favourite basil and dill combination, or create your own? Let me know in the comments below. I always enjoy hearing your ideas.
And if you make this recipe, I’d love to see your creations! ❤️ Don’t forget to tag me using @goodstuffsharon or #bitofthegoodstuff on Instagram. You can also connect with me on Facebook and Pinterest.
With love,
Sharon xx