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.
This vegan cheese recipe was inspired by this cheeseball recipe that is a beloved family favorite!
Why You'll Love Vegan Cheese Spread
High protein: tofu is a great source of plant protein!
Packed with flavor: the added ingredients to this tofu lends great flavor that is absorbed right into the tofu!
Party favorite: this tofu cheese is enjoyed by vegan and non-vegans alike, and it is a great option to put out for your next holiday spread!
Ingredients
Below is a list of what I use to make this Vegan Cheese recipe. 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.
- Vegan Mayonnaise, this is my go to brand, whether vegan or regular!
- Black and green olives
- Scallions
Hint: I use a high protein tofu (affiliate link) that is my absolute favorite! It is higher in protein than other tofu products and I highly recommend it!
How to Make Vegan Cheese Spread
Step 1
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.
Step 2
Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.
Step 3
Stir in the nutritional yeast flakes, vegan mayonnaise, celery, green onions, green olives, black olives, and salt.
Step 4
Refrigerate for at least 4 hours before serving.
Substitutions
- Tofu swap: substitute a silken firm tofu (affiliate link) (does not need to be pressed)
- Veggie substitutes: replace the green pepper red bell pepper or shredded carrots.
- Mayonnaise substitute: if you aren't vegan, but want to enjoy the benefits of this nutritious spread, go ahead and use a regular egg based mayonnaise.
Variations
Spicy Vegan Cheese Spread: add a teaspoon of spice such as chipotle chili powder or regular chili powder.
Italian flavored: add a teaspoon of Italian seasoning to the tofu cheese.
Jalapeno Vegan Cheese: substitute diced jalapeno for the green bell pepper (adjust the amount according to your heat preference)
Tofu Cheese Tips
- If using tofu that is stored in water, be sure to press and drain the tofu before using it
- Be sure to refrigerate the tofu spread for at least 4 hours before serving to allow the flavors to blend.
Storage
Store vegan cheese spread in an air tight container in the refrigerator up to 1 week. Freezing is not recommended.
Related Recipes
I have plenty of tofu recipes for those who love this plant protein! Some of my favorites are these tasty tofu burgers and this tofu cauliflower casserole!
- General Tso's Tofu
- Coconut Milk Tofu Curry
- Pan-fried Tofu with Dark Sweet Soy Sauce
- Mom's Scrambled Tofu
When you make this Vegan Cheese Spread recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Vegan Cheese Spread
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Ingredients
- 12 ounces firm tofu , pressed and mashed
- ⅓ cup nutritional yeast flakes
- 4 tablespoons 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.
- Place the pressed tofu in a medium sized mixing bowl and mash until it resembles fine crumbles.
- 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.
