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Oil-free Tofu Farmer Cheese

  • Author: Annie
  • Prep Time: 30
  • Total Time: 40


A quick and easy sandwich-filler, cracker-topper or use to fill my vegan khatchapuri bread – this flavorful farmer cheese is a yummy multi-tasker.


  • 1 14-ounce block extra-firm tofu, pressed for ~30 minutes and drained
  • 1/4 cup roasted, unsalted sunflower seeds (or raw cashew pieces*), soaked in water**, drained and rinsed
  • 1/2 cup unsweetened non-dairy milk (I prefer almond)
  • 1/4 cup mellow white miso paste
  • 1 tsp. white wine vinegar
  • 1 tsp. low-sodium soy sauce or tamari
  • 1/2 tsp. dried onion flakes
  • 1 clove garlic, minced
  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 cup fresh cilantro, finely minced
  • ground black pepper, to taste


  1. Cut off one-third of the block of tofu and crumble into a blender. Add the sunflower seeds (or cashew pieces), non-dairy milk, miso paste, vinegar, soy sauce, onion flakes, garlic and lemon juice and process until very smooth.
  2. Crumble the remaining two-thirds of the tofu into a medium-sized bowl. Add the lemon zest, cilantro and black pepper. Stir in the tofu-miso mixture; taste and adjust seasonings. Pour/scrape into an air-tight container. Let tofu cheese sit for several hours in the refrigerator, or overnight. The cheese will firm up as it sets.


  • *My original recipe called for cashews, but I rarely eat them now. Whichever you use, the result is tasty.
  • **Sunflower seeds don’t require as long a soaking time. I soak them for about 30 minutes – the same amount of time needed for pressing the tofu. Cashews will need a couple of hours, especially if you will not be using a high-speed blender.
  • This makes a super tasty pita filling – as is – no cooking/baking. Add fresh lettuce, Kalamata olives, roasted red pepper, etc.


  • Serving Size: 6
  • Calories: 103
  • Sugar: 2
  • Sodium: 479
  • Fat: 5
  • Saturated Fat: 1
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 8
  • Protein: 9
  • Cholesterol: 0