Dairy-Free Pressed Vegan Tofu Cheese
A firm, sliceable plant-based cheese made from pressed tofu, enriched with coconut oil for creaminess and white miso for umami depth. Nutritional yeast adds cheesy flavor while lemon juice and vinegar provide tang. Perfect for vegan cheese boards, sandwiches, or crackers. The overnight pressing creates a dense, authentic cheese-like texture that holds its shape when sliced. This homemade version offers complete control over ingredients and saltiness compared to store-bought alternatives.
Ingredients
- 9 oz firm tofu
- 5 tablespoon coconut oil
- 2 tablespoon nutritional yeast
- 1 tablespoon white miso pastetahini1:1vegansoy-free
nuttier flavor
- 1 teaspoon apple cider vinegar
- 1 lemon, juiced
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon vegetable bouillon cubesoy sauce1/2 teaspoonveganadds glutenadds soy
saltier taste
Instructions
- 1
Wrap tofu in kitchen towel and apply weight to remove water
- 2
Break pressed tofu by hand into food processor and blend for 30-60 seconds
- 3
Add coconut oil, bouillon cube, garlic powder, salt, lemon juice, vinegar, nutritional yeast, and miso paste then blend for 60 seconds
- 4
Line 4" container with cling film
- 5
Add tofu mixture to lined container and press down firmly to fill all spaces
- 6
Seal top with cling film and press again
- 7
Refrigerate overnight until firm
Tips
Press tofu for at least 30 minutes with heavy books to remove maximum moisture for firmer cheese texture
Use firm or extra-firm tofu only as softer varieties will not hold shape when molded
Choose a container with straight sides for clean slicing and uniform cheese wheel appearance
Good to Know
Refrigerate up to 1 week wrapped in plastic
Make 1-3 days ahead for best flavor development
Slice and serve at room temperature on crackers or bread
Common Mistakes
Press tofu thoroughly to avoid watery cheese that won't hold shape
Pack mixture firmly into mold to prevent crumbling when sliced
Substitutions
FAQ
Can I use silken tofu instead of firm tofu?
No, silken tofu contains too much water and will not firm up properly even after pressing and refrigeration.
How long does this cheese keep in the refrigerator?
Properly wrapped vegan tofu cheese stays fresh for up to one week in the refrigerator.
Can I freeze this tofu cheese for longer storage?
Freezing changes the texture making it crumbly, so refrigeration is recommended for best quality.