Garlicky, herby, dairy-free soft cheese

By Wendy Andresen | Mar 09, 2018

This creamy non-dairy cheese is redolent with garlic and herbs. You can experiment with using different dried herbs or fresh herbs or using more or less salt. For people who avoid dairy products for various reasons, this cheese will satisfy your cravings for a Boursin-type spread. Pile it on crackers, use it as a sandwich filling, plop a hunk of it on top of vegetables or salad, or let it melt down on a bowl of pasta. Tofu is a great source of protein and calcium.

You can order lactic acid powder online, and it will certainly be worthwhile if you plan to make more of the cheese recipes you’ll see here soon.


7 ounces tofu

3 Tbsp. refined coconut oil, melted

3/4 tsp. lactic acid powder or 1 Tbsp. lemon juice

1 tsp. white wine vinegar or raw apple cider vinegar

1 to 2 cloves garlic, pressed

2 tsp. dried parsley

2 tsp. dried minced chives

1 tsp. dried basil

1 tsp. salt

1/2 tsp. onion powder

1/2 tsp. freshly ground black pepper

Plain unsweetened non-dairy milk, e.g., soy or almond milk, to adjust consistency as needed


1. Line a cereal bowl or other small bowl with plastic wrap, leaving plenty of excess hanging over the edges. The bowl should hold at least 1 cup.

2. Slice the tofu into five slabs and use a dish towel to press the slices repeatedly with the palm of your hand on dry parts of the towel to dry them as much as possible.

3. Crumble the tofu into your food processor.

4. Add the remaining ingredients, except for the non-dairy milk, adding the coconut oil last.

5. Process until mixture is creamy. It should come together in a ball and not be either too sticky or too crumbly. Add the non-dairy milk a tablespoon at a time until the right consistency is achieved.

6. Scoop the mixture into the bowl and use the extra plastic wrap to press it down firmly and smoothly.

7. Chill thoroughly and use the plastic wrap to help unmold the cheese.

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