This Vegan Cheese Spread is a keto friendly, low carb, plant-based recipe made with tofu, nutritional yeast flakes, vegan mayonnaise, green and black olives, and scallions. It is a delicious alternative to dairy cheese spreads that is lower in fat, calories, and sodium. 

Vegan Cheese Spread makes a tasty addition to the appetizer table and is great dairy free alternative to serve to vegan friends or those who are lactose intolerant. 

A blue and white bowl full of vegan cheese spread with green olives on top.

The Origins of this Tofu Recipe

Growing up, often times our families would get together on a Friday or Saturday night to visit. During those visits, crackers, cheese, and sometimes sardines would come out to the table as we sat and enjoyed each other’s company.

After my mom became a vegetarian, we started to become exposed to all types of recipes. Some we loved, and others we would rather not touch again! My mom introduced this Tofu Cheese Spread to me during a visit at her home about 30 years ago.

The recipe for this tofu cheese spread was given to my mom by one of her church friends. One of the things I loved about the recipe was it was very similar to one my mom would make for a cheese ball over the holidays every year. I loved it so much that I’ve kept it around and made it often with a few changes throughout the years and knew it was one to share in my new cookbook, the Pescatarian Keto!

Vegan Cheese Spread on top of crackers on a white plate with crackers and bowl of spread in the background

What Vegan Cheese Spread Is Made With

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Below is a list of what I use to make this Vegan Cheese Spread. Please see the recipe card for full instructions.

Firm Tofu

Nutritional Yeast Flakes. These are a vegans best friend when it comes to giving food a cheese like flavor. This is the brand I always have on hand.

Vegan Mayonnaise, this is my go to brand, whether vegan or regular!

Black and green olives


Ingredients measured and ready to mix together

Tips and Recommendations

  • If using tofu that is stored in water, be sure to press and drain the tofu before using it
  • Substitute a silken firm tofu (does not need to be pressed)
  • Replace the green pepper with another vegetable. Great items to use are jalapeno, shredded carrots, and red bell pepper
  • Add a teaspoon of spice such as chipotle chili powder, regular chili powder, or Italian seasoning blend.
  • Be sure to refrigerate the tofu spread for at least 4 hours before serving to allow the flavors to blend.

Other Tofu Recipes You May Like

Coconut Curry Tofu Bowl

Crispy General Tso’s Tofu

Marinated Tofu Salad

Miso Tofu Noodle Soup

Scrambled Tofu

Sweet Chili Lime Tofu

Sweet Chili Tofu Salad

Tamarind Tofu Cabbage Bowl

Tofu Burgers

overhead shot of tofu spread in a bowl

*If you made this Vegan Cheese Spread, please give it a star rating*

Vegan Cheese Spread – Keto Low Carb Recipe

A dairy free alternative to cheese spreads made with tofu, vegan mayonnaise, green and black olives, and scallions.
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Course: Appetizers
Cuisine: American
Keyword: Tofu Spread
Prep Time: 10 minutes
Servings: 8
Calories: 69kcal


  • 1 12 ounce firm tofu pressed and mashed
  • 1/3 cup nutritional yeast flakes
  • 4 tablespoon vegan mayonnaise
  • 1 celery stick diced fine
  • 2 green onions diced fine
  • 1/3 cup black olives diced fine
  • 1/3 cup green olives diced fine
  • Sea salt flakes to taste


  • Place the tofu between a layer of thick paper towels. Place a heavy pot on top of the tofu to press the water out. Allow to set for 10 minutes.
    pressing the tofu
  • Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.
    mashing the tofu
  • Stir in the nutritional yeast flakes, vegan mayonnaise, celery, green onions, green olives, black olives, and salt. Refrigerate for at least 4 hours before serving.



Refrigerate This spread is very versatile and you can add what more or less of veggies/olives according to your taste.


Calories: 69kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Elra September 27, 2008 at 5:09 am - Reply

    Tofu spread, now the a new invention. I love tofu and I must say that this recipe intrigue me. Nice looking crackers too.

  2. noble pig September 27, 2008 at 5:26 am - Reply

    Tofu spread? That is a new one for me but a great recipe to have for when I have vegan friends visit, thank you.

  3. shellyfish September 27, 2008 at 5:27 am - Reply

    Your crackers look beautiful! I’m so glad you liked this challenge, and I’m writing down your spread recipe! I love tofu spreads like that, they are so yummy. And don’t worry, the crackers didn’t have to be whole wheat, that was just an option.

    (And I love your candy pumpkins on your banner!)

  4. Vera September 27, 2008 at 8:11 am - Reply

    Tofu spread sounds very interesting! The crackers look delicious.

  5. Cristine September 27, 2008 at 8:26 am - Reply

    Interesting dip! I’ve never had tofu… maybe I’ll have to give it a go! Great job!

  6. Carrie September 27, 2008 at 2:15 pm - Reply

    Those crackers look so professional! And I’m going to definitely have to try your tofu spread.

  7. Isa September 27, 2008 at 2:28 pm - Reply

    Your crackers turned out great! And I love the tofu spread! =)

  8. RecipeGirl September 27, 2008 at 2:46 pm - Reply

    Great job on your crackers! I thought they were good too. And that tofu spread… now THAT is daring!!

  9. Dharm September 27, 2008 at 2:49 pm - Reply

    Those crackers look lovely and I think the Tofu spread is inspiring too!

  10. Dana McCauley September 27, 2008 at 2:56 pm - Reply

    Tofu can be so delicious when handled deftly. Well done!

  11. Jessie September 27, 2008 at 3:00 pm - Reply

    Oh, yum! These look great! I’ve never made crackers before, but I’m really intrigued now. Thanks for sharing!

    a.k.a. The Hungry Mouse

  12. Barbara Bakes September 27, 2008 at 3:10 pm - Reply

    I love the picture of your dough in the bowl – all plump and ready to use! Your crackers are beautiful!

  13. Jeanine September 27, 2008 at 3:23 pm - Reply

    Wonderful job on your lavash crackers. You stepped up to the alternative challenge beautifully!

  14. Vickie LeBlanc September 27, 2008 at 5:51 pm - Reply

    oooooooo cute little silver teapot on the cupboard shelf. And crackers and dip look delicious.

  15. Lauren September 27, 2008 at 6:02 pm - Reply

    Ooo, your lavash looks amazing, and the tofu spread sounds great!

  16. Lisa September 27, 2008 at 6:55 pm - Reply

    The crackers look great and I will have to try that dip. I’ve never heard of yeast flakes. Where do you buy them?

  17. Proud Italian Cook September 27, 2008 at 8:15 pm - Reply

    Very creative dip! I like tofu, it takes on any flavor you give it. I some times buy the “egg salad” tofu at whole foods, delish!

  18. Jenny September 27, 2008 at 10:21 pm - Reply

    The tofu sounds kind of like eggless salad, but the green olives must give it a nice flavor. Great job on this challenge!

  19. Bellini Valli September 27, 2008 at 11:08 pm - Reply

    The tofu spread sounds amazing HoneyB. Great job with this challenge. Wasn’t it fun:D

  20. Hannah September 28, 2008 at 2:06 am - Reply

    Your crackers look great- so thin and crispy. I can’t help but be a bit jealous!

  21. Angry Asian September 28, 2008 at 2:32 am - Reply

    thanks for sharing the tofu spread recipe, it looks delicious. i’m impressed with how the thin your crackers came out.

  22. Esi September 28, 2008 at 4:18 am - Reply

    Hope you’re having a great weekend! The crackers and dip look fantastic. Where on earth do you find vegan mayo?

  23. Regina September 28, 2008 at 4:58 am - Reply

    A tofu-based spread? Truly creative… I’ve never had tofu in that form before, but am beginning to think that I need to try it sometime!

  24. Angry Asian September 28, 2008 at 1:41 pm - Reply

    i thought about it some more last night and this morning. rather than using firm tofu, do you think i could use super soft silk tofu and just ix-nay the mayo? thanks!

  25. Monica September 28, 2008 at 10:52 pm - Reply

    Your tofu spread looks so yummy! I want to try it out. Your crackers are beautiful!

  26. Jenny September 29, 2008 at 5:16 am - Reply

    MMmm, I’ve never made my own crackers before, I bet these are fantastic. Looks great and so does the dip you’ve got there!

  27. CookiePie September 29, 2008 at 2:47 pm - Reply

    Your crackers are so pretty and professional-looking! And that tofu dip sounds delicious.

  28. Pam September 29, 2008 at 7:53 pm - Reply

    Your crackers look tasty – and pretty. I am not a huge tofu fan but I must admit this dip looks and sounds amazing.

  29. Aparna September 30, 2008 at 4:16 am - Reply

    NIce crisp crackers. And your tofu dip is certainly unusual. I’m not a fan of tofu, but I think I’ll try this with cream cheese instead.

  30. Susan/Wild Yeast September 30, 2008 at 2:31 pm - Reply

    Your crackers look absolutely thin and crisp and the dip recipe is one I’ll be saving!

  31. JMom October 4, 2008 at 2:14 pm - Reply

    We love tofu, but I don’t think we’ve ever tried it as a spread. This sounds really interesting. I think we’ll be making this soon.

    You’re crackers look beautiful and so even 🙂

  32. Anonymous December 11, 2019 at 5:45 am - Reply


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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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