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    Home » Appetizers

    Vegan Cheese Spread - Keto Low Carb Recipe

    Published: Sep 27, 2008 Last updated: Mar 11, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    A dairy free alternative to cheese spreads made with tofu, vegan mayonnaise, green and black olives, and scallions.
    First Published: September 27, 2008... Last Updated: December 21, 2020

    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

    As an Amazon Associate, I earn from qualifying purchases from affiliate links.

    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

    Scallions

    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

    Shelby Law Ruttan
    A dairy free alternative to cheese spreads made with tofu, vegan mayonnaise, green and black olives, and scallions.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Total Time 10 mins
    Course Appetizers
    Cuisine American
    Servings 8
    Calories 69 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    • 1 12 ounce firm tofu pressed and mashed
    • ⅓ cup nutritional yeast flakes
    • 4 tablespoon vegan mayonnaise
    • 1 celery stick diced fine
    • 2 green onions diced fine
    • ⅓ cup black olives diced fine
    • ⅓ cup green olives diced fine
    • Sea salt flakes to taste

    Instructions
     

    • 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.

    Video

    Notes

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

    Nutrition

    Calories: 69kcalCarbohydrates: 2gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 216mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 74IUVitamin C: 1mgCalcium: 8mgIron: 1mg
    Keyword Tofu Spread
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Appetizers

    • Russian Mushroom Potato Soup
    • Champagne Marinated Shrimp and Fruit Salad
    • Ham and Cheese Pinwheels
    • Artichoke Bruschetta

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Angry Asian

      September 28, 2008 at 1:41 pm

      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!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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