Copy Cat Tofutti Cream Cheese Recipe

Ever made a vegan cheesecake with disastrous or even just mediocre results?

#1 You are probably not using my cheesecake recipe
#2  You are probably not using Tofutti Cream Cheese
*not sponsored by any product used or named in this article

Can’t find Tofutti brand vegan cream cheese?

Well that is a real problem for baked recipes!
Did all the other brands bake into an oily bubbly disgusting mess?
Yeah me too!

CLICK HERE FOR PROOF OF THAT! 

So let’s get right to the science of this copy cat recipe
I want to explain why I chose these particular ingredients 
And how to make the best vegan cheesecake from this new base recipe for homemade vegan cream cheese!

*Note: This copy cat tofutti cream cheese recipe is not meant to be a spreadable cream cheese for bagels

There are plenty of amazing recipes for nut based cultured cream cheese that you will love to eat raw
This is Not That!

Breaking down the ingredients in Tofutti and what I used instead:

I did not use the following three ingredients that are in Tofutti Brands

Locust Bean Gum is a thickener and stabilizer extracted from the seeds of the carob tree
Used in various food products like ice cream, yogurt, and sauces.
It binds water to prevent ice crystal formation and improve texture and moisture control.
It also works synergistically with other gums like xanthan gum or carrageenan to create gels. 

Maltodextrin is a type of carbohydrate that goes through intense processing.
It comes in the form of a white powder from rice, corn, wheat, or potato starch that is cooked.
Acids or enzymes are added to break it down further. The final product is a water-soluble white powder with a neutral taste.
Used as a thickener, filler, sweetener and preservative in many processed foods and for improving texture and shelf life

Guar gum is a natural, water-soluble fiber powder made from the ground seeds of the guar bean.
Used primarily as a thickening, stabilizing, and binding agent in foods, cosmetics, and pharmaceuticals.
It’s known for its high water-absorbing power, acting as a potent thickener (8x cornstarch) and is a staple in gluten-free baking to improve texture.
Also found in products like ice cream, sauces, and non-dairy milk~ typically used in cold recipes

The following ingredients are in my recipe 

Tofu is the main ingredient in Tofutti cream cheese which is why it works so great in baked applications, versus the many other brands that are primarily oil based
For those looking for a soy free alternative there are recipes and products on the market now for tofu made from other beans and legumes like chickpea and fava beans
However I cannot say if it would be a 1:1 swap in my recipe below but it is worth a try! 

Agar is the vegan alternative to gelatin and it works great at gelling liquids with a firm set.
It is extremely heat-tolerant and also acts as a thickener and stabilizer which is why I chose it as a replacement for the Guar Gum
The downside of using agar is that is has to be activated before adding it to the recipe by boiling it so it will not work if you simply add it to the recipe in powder form
I have tested the recipe without it and it still works out, although the final cheesecake was much softer and broke down faster over time

Psyllium Husk Powder is a rich source of soluble fiber that is widely used in health protocols for adding healthy bulking fiber to diets
In baking it adds structure and elasticity to baked recipes while also acting as an egg substitute for thickening sauces, soups, smoothies, and shakes.
It is super hygroscopic meaning it is going to attract water molecules in a recipe and help bind structures which is why I chose it here to replace the Maltodextrin
I have tested the recipe without and it still works out although the final cheesecake seems to shrink considerably after cooling as well as seep moisture after the first day in the refrigerator

Xanthan Gum is another thickener, stabilizer and emulsifier used in foods to improve texture and prevent separation, offering superior stability to heating, making it ideal for baked goods
I like this ingredient for it’s emulsifying properties but it can be left out

Clear Jel is modified cornstarch that creates thick, stable pie fillings, sauces, and gravies that stay smooth and don’t separate after heating or freezing unlike regular cornstarch which breaks down quickly
You can of course use cornstarch or arrowroot in the same quantities 

Lactic Acid is produced from plant-based sugars (like corn, beets and cane) through bacterial fermentation rather than from dairy sources and is used to add tang to recipes
For me it is a non negotiable to add that signature tang characteristic of cow cream cheese
If you  cannot get it or do not want to buy it you can use apple cider vinegar in the same amount

Coconut Oil is my oil of choice because it will thicken at room temperature making it an added stabilizer in this recipe 
The amount of oil in the recipe is minimal when you work out a per serving quantity
Compared to the other brands of vegan cream cheese which typically list some type of oil as the main ingredient 

Copy Cat Tofutti Cream Cheese

*Be sure to read all the notes above this recipe section before beginningThis recipe was formulated & intended specifically for BAKED RECIPES. This is not meant for spreading on bagels etc… of course you CAN do that, but there are much better tastier recipes for that! This is a cream cheese base recipe for BAKING & it works like a dream!

Prep Time 20 minutes mins

Ingredients  

1x2x3x

For the Copy Cat Tofutti Cream Cheese

• 20 ounces Firm Tofu (560g)
• 2 teaspoons Sugar (10g)
• 1½ teaspoons Salt
• 1 teaspoon Vegan Lactic Acid
• 1 teaspoon Lemon Juice (5ml)
• ½ cup Water (118ml)
• 1 teaspoon Agar Powder
• 2 teaspoons Psyllium Husk Powder
• 1 teaspoon Xanthan Gum
• 4 Tbs Coconut Oil

For the Cheesecake Recipe

• 20 ounces Copy Cat Tofutti Cream Cheese (560g)
• 2½ Tbs Vegan Butter Melted (35g)
• 1 cup Sugar *scant cup (180g)
• 5 Tbs Clear Jel (40g)
• 1 cup Plant Milk (237ml)
• 1 teaspoon Lactic Acid
• 2 teaspoon Vanilla Extract (10ml)
• 4 Tbs All Purpose Flour *gluten free ~ omit or use GF flour (28g)
• 1 teaspoon Lemon Zest *optional
• ½ teaspoon Orange Zest *optional
• ¼ teaspoon Cinnamon *optional

Instructions 

• First make the Copy Cat Cream Cheese Recipe Press the tofu to release the excess water then add it to a food processor with the sugar, salt. lactic acid & lemon juice & process smooth

• Combine the melted & still warm coconut oil with the psyllium husk powder & xanthan gum then add that to the tofu mixture in the food processor & process again to a very smooth mixture

• In a small sauce pot whisk the agar with the water & bring to a rolling boil then add that to the tofu mixture in the food processor through the feed tube while processing to a smooth texture

• Transfer the cream cheese to a clean container & store for up to 1 week or use immediately in your recipes

• For the Cheesecake Recipe combine 20 ounces of the copy cat cream cheese recipe along with all the other cheesecake ingredients listed in a large mixing bowl & whisk by hand to a smooth batter

• Preheat the oven to 335℉ & grease & parchment line a 7″ x 2″ cake pan*If you are making a crust for your cheesecake you will need a 7″ x 3″ deep cake pan

• Pour the batter into the prepared pan & bake in a water bath for 45 minutes

• Turn the oven off but leave the cheesecake inside with the oven door slightly cracked open for another 45 minutes

• Allow cheesecake to cool at room temperature then refrigerate for 4 hours or overnight before un-molding

Video

Notes

Storage Tofutti Copy Cat recipe for vegan cream cheese will stay fresh for up to 5 days in the refrigerator in a clean airtight container. The cheesecake will stay fresh for up to 1 week refrigerated. I do not like to freeze vegan cheesecakes