This vegan tofu cheese, made from silken tofu, is rich, creamy, and delicious. The tofu is blended into a sauce, then heated so that it sets into a firm, sliceable vegan cheese that’s great on crackers.

Vegan cheese made from silken tofu sliced on a wooden cutting board with grapes on the side.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Why make this recipe

If you are looking for a truly neutral-flavored cheese with a silky texture, this silken tofu cheese is it! I love the creaminess of my coconut milk based cheese recipe, but there is a hint of a coconut taste, so this is a great alternative.

This vegan cheese recipe is gluten-free, nut-free, and easy to make in about 15 minutes.

Ingredients and substitutions

  • Silken Tofu – I use the boxed, shelf-stable silken tofu that comes in a 10.8-oz box.
  • Soy Milk – or any other plant-based milk like oat milk or almond milk- to add the correct amount of moisture. Just be sure to use the plain flavor, not vanilla.
  • Oil – I like to use refined coconut oil, but you can use any neutral-flavored oil that you have on hand.
  • Agar Agar Powder – to make the cheese firm.  This is a vegan gelatine that comes in the form of a powder.  I get mine for a good price at my local Asian market, or they also sell it at many natural foods stores.  (If you can not find the powder, you can use agar agar flakes, but you will need to triple the amount of flakes and use 6 tbsp in total).  You can also use Kappa carrageenan instead of agar agar powder in equal amounts.
  • Nutritional Yeast – for a cheesy flavor.  This is a flaky yellow powder that has an umami flavor.  This is essential to make it taste like cheese, so don’t skip it.
  • Salt – for flavor.
  • Lemon Juice – for flavor and acidity.  You can also use apple cider vinegar instead.  This gives your cheese just a little bite.

Helpful tools

  • Blender – you can use a traditional blender or an immersion blender.
  • Saucepan – A small, bottomed pan works best.
  • Glass Cheese Mold – I like to use a glass snapware container. You can also use a ceramic or glass bowl.
  • Silocone Spatula – to stir the cheese sauce while you cook it.

How to make vegan cheese from tofu

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Spray your chosen cheese mold with a little spray oil and set aside.

Step 2 – Place all of the ingredients into a blender and blend on high until everything is smooth and incorporated. You may have to stop and scrape the edges a few times.

Tofu, soy milk, oil, nutritional yeast, agar agar, and salt in a blender to make soy cheese.
Place all the ingredients into a blender.
Tofu cheese sauce blended in a blender before cooking.
Blend until creamy.

Step 3 – Pour the tofu cheese mixture into a small saucepan and turn the heat to medium-low. Once it starts to bubble, stir constantly for 6 minutes to activate the agar agar and allow it to set properly. (This will be thick and sticky.)

Tofu cheese sauce in a saucepan before cooking.
Pour the blended sauce into a pan.
Tofu cheese in a saucepan after cooking being stirred with a rubber spatula.
Heat until bubbly, then stir while heating for 6 minutes.
Tofu cheese in a glass container to mold it into shape.
Add the cooked cheese to the container, and place in the fridge to set.

Step 4 – Pour the cooked cheese sauce into your oiled dish, and allow it to cool for about 15 minutes, then put a lid on it and allow it to sit in the fridge for at least 2 hours to set.

Step 5 – Invert the cold cheese onto a cutting board and slice and serve with crackers or bread.

Pro Tips

  • The cheese sauce in this tofu cheese is thicker than in my other coconut-based cheese recipes. Because of this, you will need to stir the sauce constantly with a rubber spatula so it doesn’t stick to the bottom of the pan.
  • To make a creamy tofu cheese sauce, leave out the agar agar and simply heat the sauce and pour it over pasta or veggies like broccoli. To make a stretchy tofu cheese sauce, swap the agar agar for 1 tablespoon of tapioca starch and simmer until thick and bubbly.

Storage

Refrigerate: This tofu cheese will keep well in the fridge for 5 days in an airtight container.

Freeze: Tofu cheese freezes well and can be stored in an airtight container in the freezer for up to 3 months.

Vegan cheese made from silken tofu slice and put on crackers on a wooden cutting board.

More tofu cheese recipes

Tofu cheese recipe

A block of tofu cheese cut into slices on crackers on a cutting board with red grapes on the sides.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Vegan Icon
5 from 3 rating

Tofu Cheese

Yield: 8
Prep: 5 minutes
Cook: 8 minutes
Chill Time: 2 hours
Total: 2 hours 13 minutes
Author: Monica Davis
Vegan cheese made from silken tofu and plant-based milk blended and heated to set into a creamy, firm, and slicable cheese.
Print Leave a Review Pin Recipe

Ingredients

  • 1 (10.8 oz) box silken tofu
  • 3/4 cup plain soy milk, or other plant-based milk
  • 1/4 cup refined coconut oil, or any other neutral-flavored oil
  • 2 tablespoons agar agar, powder (or 6 tablespoons of flakes if you can't find powdered agar agar)
  • 2 1/2 tablespoons nutritional yeast
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder

Equipment

Instructions
 

  • Spray your chosen cheese mold with a little spray oil and set aside.
  • Place all of the ingredients into a blender and blend on high until everything is smooth and incorporated. You may have to stop and scrape the edges a few times.
  • Pour the tofu cheese mixture into a small saucepan and turn the heat to medium-low. Once it starts to bubble, stir constantly for 6 minutes to activate the agar agar and allow it to set properly. (This will be thick and sticky.)
  • Pour the cooked cheese sauce into your oiled dish, and allow it to cool for about 15 minutes, then put a lid on it and allow it to sit in the fridge for at least 2 hours to set.
  • Invert the cold cheese onto a cutting board and slice and serve with crackers or bread.

Notes

Troubleshooting

  • Use agar agar powder, not flakes, if you can, and measure carefully. Make sure to use 2 full tablespoons, not 2 teaspoons!
  • I use the Telephone brand agar agar since I can easily find it at my local Asian market.  It comes in small packs so it won’t go bad, and I know that it sets well every time. There are many other brands, and there seem to be different strengths of agar agar, especially in Europe.
  • If your cheese is too soft or jello-like, your agar agar is not strong enough.  Increase the agar agar next time you make it.  If it is very soft, you can add a tiny bit of water and remelt it, and add more agar agar and boil it for an additional 6 minutes.
  • If your agar agar is not working, swap it out in equal parts for Kapa carrageenan.
Tips
  • The cheese sauce in this tofu cheese is thicker than in my other coconut-based cheese recipes. Because of this, you will need to stir the sauce constantly with a rubber spatula so it doesn’t stick to the bottom of the pan.
  • To make a creamy tofu cheese sauce, leave out the agar agar and simply heat the sauce and pour it over pasta or veggies like broccoli. To make a stretchy tofu cheese sauce, swap the agar agar for 1 tablespoon of tapioca starch and simmer until thick and bubbly.
Serving: 0.25cup, Calories: 98kcal, Carbohydrates: 4g, Protein: 4g, Fat: 8g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 375mg, Potassium: 156mg, Fiber: 1g, Sugar: 1g, Vitamin A: 47IU, Vitamin C: 0.1mg, Calcium: 48mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!