Vegan Cream Cheese or Mayo?

When I made my carrot smoked salmon, I wanted to have some cream cheese to go with it, but my boyfriend had eaten all the cashew nuts. So, I jumped on a box of silken tofu.


Here is what you need:

  • 1 cup of silken tofu
  • juice of 1/2 lemon
  • 3 tbs nutritional yeast
  • salt and pepper to taste

Here is what you do:

  1. Blend everything together.
  2. Keep in the fridge.


This sauce is a little bit too liquidy to pass as cream cheese, but is a little too thick for mayo. It is still a great dupe for both of these in a sandwich. It really gave the right amount of acidity to the carrot lox toasts. I think this would also be great with vegetables as a dipping sauce, or as a garnish on baked sweet potatoes. Yum!

Let me know if you try this out!

5 thoughts on “Vegan Cream Cheese or Mayo?

  1. Try this for a vegan mayo recipe:

    Add 85ml soya milk, one teaspoon of mustard and 30ml lemon juice into a blender, and briefly whizz them together.
    With the blender still running, drizzle in 170ml of vegetable oil until the mayo thickens.
    If it doesn’t thicken properly, add more oil.
    (For garlic mayo, add one crushed garlic clove at the start with milk, mustard etc.)

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