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Healthy Vegan Red Pepper Cream Cheese

This vegan red pepper cream cheese recipe is perfect for a light and healthy snack or sandwich spread. Not only does it taste delicious, but it's super quick to make. You'll have a nutritious plant based cream cheese for your bagel or sandwich in less than 10 minutes!
5 from 26 votes
Prep Time 10 mins
Course Breakfast, Lunch, Snacks
Cuisine American
Servings 21 oz
Calories 145 kcal


  • 17 oz tofu
  • ½ cup refined coconut oil
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 tablespoon paprika
  • 1 red pepper, diced
  • ¼ cup chives, diced


  • Break the block of tofu apart and add into a food processor.
  • Blend tofu for 2 minutes. Add in the lemon juice and apple cider vinegar and allow it to curdle for 5 minutes.
  • Add melted coconut oil into food processor.
  • Blend for 2-3 minutes or until it is desired consistency.
  • Place the cream cheese into a bowl and mix in paprika, salt, red pepper, and chives.
  • Enjoy this spread on a fresh toasted bagel or as a dip for your veggies!


  • Store leftovers in an airtight container or jar with a lid inside of the fridge for 3-5 days. If the tofu starts to brown or smell sour, it has gone bad.
  • Nutrition

    Serving: 4tablespoonsCalories: 145kcalCarbohydrates: 6gProtein: 6gFat: 11gSaturated Fat: 9gSodium: 198mgPotassium: 385mgFiber: 3gSugar: 2g

    * This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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