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Garlic and Herb Vegan Cream Cheese with cucumbers and lettuce.

Garlic & Herb Cream Cheese

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Sides
  • Cuisine: dairy-free, egg-free, gluten-free, grain-free, no nightshades, sugar-free, vegan, vegetarian


This Garlic & Herb Cream Cheese tasted just like the grocery store favorite but is vegan, gluten-free, packed with protein and free of all artificial ingredients!


  • 1 package firm tofu, (drained)
  • 1/2 cup unsweetened dairy-free yogurt ((I used almond milk yogurt))
  • 1/4 cup melted coconut oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives


  1. Add all the ingredients to a blender except for the dill and chives. Blend until smooth. Transfer to a bowl and stir in the herbs. Chill in the fridge for at least 2 hours to set. The cream cheese will thicken up as it cools.