Making your own vegan cream cheese is easier than you think! With just 6 ingredients, you’ll have a tangy, creamy spread perfect for toast, bagels, crackers, and more. Use this recipe as a base, and customize the flavors to your liking!
Why settle for store-bought when you can make the best vegan cream cheese at home? If you love making dairy-free spreads at home, you might also enjoy my whipped vegan butter recipe, vegan mascarpone, vegan ricotta, and dairy-free cottage cheese. All are soft, creamy, and spreadable straight from the fridge. I use it constantly for toast, cooking, and finishing savory dishes.
Why I Love This Recipe
With only 6 ingredients required, this vegan cream cheese has earned a permanent spot in my fridge. It’s much more affordable than any dairy-free options you can find in grocery stores, and it’s so easy to make!
Just soak some cashews and blend everything until smooth and creamy. Whether you’re vegan, vegetarian, or just looking for a dairy-free alternative, this versatile recipe can be used for virtually everything. Spread it on your morning bagel, use it as the base of a dip, or serve it with crackers and jam—the sky is the limit!
Ingredient Notes
Here’s a full breakdown of everything you need for this vegan cream cheese recipe (you likely already have most of the ingredients in your pantry!).
- Cashews: Provide a rich, creamy base and add a subtle sweetness. Use raw, unsalted cashews for the best flavor, texture, and color.
- Non-Dairy Yogurt: You'll need some dairy-free yogurt to add a tangy flavor that emulates traditional cream cheese. Choose a plain variety without added sugars.
- Lemon Juice: Freshly squeezed lemon juice brings brightness and acidity to the cream cheese, cutting through the richness of the cashews.
- White Miso Paste: Miso provides umami depth and a savory flavor to the cream cheese. You should be able to find white miso at your local Asian food market.
- Apple Cider Vinegar: Adds a tangy kick that complements the lemon juice and yogurt. It also helps preserve the cream cheese for a longer shelf life. Use it sparingly to avoid overpowering the other flavors.
- Seasonings: Garlic powder adds a warm, aromatic flavor, while salt enhances the flavors of the other ingredients. If you’re making a sweet cream cheese recipe, omit the garlic.
Substitutions
- Cashews: Sunflower seeds work in a pinch for a nut-free option (though they will give the cream cheese a slightly earthier flavor and less creaminess). Use a 1:1 ratio.
- Yogurt: If you don't have dairy-free yogurt, try substituting it with another ½ cup of cashews to help maintain the creamy texture (just remember to soak them).
- Lemon Juice: Lime juice can replace lemon juice for a similar acidity level (with a slightly more tropical flavor). Use a 1:1 ratio.
- Miso Paste: If you don’t have miso, you can try tahini, but it will lack the same savory depth. Add half the amount, as tahini has a stronger flavor.
- Vinegar: You can also use an equal amount of regular or white wine vinegar.
- Garlic: If you prefer a more robust flavor, replace garlic powder with a fresh clove.
How to Make
This vegan cream cheese is ready in 3 steps! Just remember my tips for the best results.
Preparation
Simply cook raw cashews with boiling water for 5 minutes (or soak them in a bowl with just-boiled water for 25 minutes. This step softens the nuts, making them easier to blend.
Assembly
Step 1
Drain the cashews and add them to a blender with the rest of the ingredients, mixing until smooth (a high-speed blender is ideal here because it creates an ultra-creamy, chunk-free texture). If your mixture is too thick, add a 1-2 tablespoons of water to help the blade along, if needed.
Step 2
Taste the mixture and adjust the seasonings if needed, adding more salt, garlic, or lemon juice to your liking. You want to ensure the cream cheese has the perfect balance before it sets.
Step 3
Transfer the blended cream cheese to a container and refrigerate for 2-4 hours. Once set, use your vegan cream cheese recipe on toasted semolina bread, crackers, or whatever else you can think of (it’s even delicious with eggless banana bread and vegan pumpkin bread)!
Expert Tip
Soaking the cashews is the only way to achieve a silky-smooth vegan cream cheese. This process hydrates the nuts, allowing them to blend into a creamy consistency without any grit. If you skip or rush this step, the final product may turn out chunky.
Also, always taste and adjust your seasonings before refrigerating. Once chilled, the flavors will become slightly muted, so err on the side of more seasonings for the best results.
Flavor Variations
- Herbed: For a refreshing twist, fold in fresh herbs like chives, dill, or basil.
- Sweet: Mix in a tablespoon of maple syrup or agave nectar and a pinch of cinnamon.
- Garlic & Herb: Increase the garlic powder and add a teaspoon of Italian seasoning.
- Sun-Dried Tomato: Incorporate finely chopped sun-dried tomatoes to add a beautiful color and a punch of flavor.
Recipe Tips
- Blend Thoroughly: Take your time blending to ensure all ingredients are fully combined, remembering to stop and scrape down the sides a few times throughout.
- Adjust the Consistency: If the cream cheese is thicker than you’d like, gradually add a splash of non-dairy milk or water while blending until you reach the right texture for your needs (add liquids slowly to avoid making it too runny).
- Chill the Cheese: Refrigerating your vegan cream cheese allows it to set and helps the flavors meld. For the best taste, let it chill for at least two hours before using it!
Frequently Asked Questions
If your cashews still aren’t soft after soaking, boil them for about five minutes. Remember to drain and rinse them before blending.
Of course! This vegan cream cheese recipe can be made several days in advance. Just keep it in an airtight container in the fridge until you're ready to use it!
Fold additional seasonings in gently after blending the cream cheese. This will help maintain the right texture while distributing the flavors evenly.
Storing
This vegan cream cheese is best kept in the fridge to maintain its creamy consistency. Transfer it to an airtight container, and it will stay fresh for about 5-7 days.
Freezing is another option, but it may slightly alter the texture. Place the cream cheese in a freezer-safe container, and it will last for 2-3 months. Let it thaw in the fridge overnight or at room temperature for a few hours. If you prefer a smoother texture after freezing, blend it briefly before serving again.
More Vegan Cheese Recipes
Vegan Cream Cheese
DESCRIPTION
INGREDIENTS
- 1 ½ cup cashews raw
- ½ cup non-dairy yogurt plain
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon white miso paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
METHOD
- Boil raw cashews in water for 5 minutes. Once the cashews have softened, then drain out the water before making the cheese mixture. Or simply submerge cashews in a bowl with boiling water and soak them for 25 minutes.
- Place all the ingredients into a high speed blender. Blend till smooth. Taste make sure you do not have small chunks of cashews in it, and to adjust seasoning.
- Refrigerate for at least 4 hours to let it set. Use as needed on your toast, bagels, crackers, etc.
- Optional: Fold in fresh or dried herbs for more herbaceous flavor.
NOTES
- Blend Thoroughly: Take your time blending to ensure all ingredients are fully combined, remembering to stop and scrape down the sides a few times throughout.
- Adjust the Consistency: If the cream cheese is thicker than you’d like, gradually add a splash of non-dairy milk or water while blending until you reach the right texture for your needs (add liquids slowly to avoid making it too runny).
- Chill the Cheese: Refrigerating your vegan cream cheese allows it to set and helps the flavors meld. For the best taste, let it chill for at least two hours before using it!
Puja Verma says
Super creamy and spreadable!