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Easy Vegan Raspberry Cream Cheese

This sweet and tart vegan raspberry cream cheese is the perfect simple breakfast recipe and is so easy to make with only 5 ingredients! Eat it as a dip with some crackers or spread it on your favorite toasted bagels.
5 from 36 votes
Prep Time 10 mins
Course Breakfast, Brunch
Cuisine American
Servings 21 oz
Calories 115 kcal


  • 17 oz firm tofu
  • ½ cup refined coconut oil
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • ½ cup fresh raspberries


  • Cut the tofu into cubes and add into a food processor. 
  • Blend it for 2 mins and add lemon juice and apple cider vinegar and let curdle for 5 mins.
  • Melt the coconut oil and place it into the food processor.
  • Blend everything for 2-3 mins until it is smooth.
  • Place the cream cheese into a bowl and mix in the raspberries, stirring with a fork.
  • Enjoy it on a fresh toasted bagel!


  • Store cream cheese in an airtight container or mason jar in the fridge for 3-5 days.
  • You can tell when the tofu is going bad because it will give off a sour smell and begin to brown.
  • Nutrition

    Serving: 4tablespoonsCalories: 115kcalCarbohydrates: 2gProtein: 3gFat: 10gSaturated Fat: 9gPotassium: 75mgFiber: 1g

    * 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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