Vegan Cream Cheese
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.This is hands down the best Vegan Cream Cheese recipe I’ve ever made. It takes just 10 minutes with cashews, lemon juice, and dairy-free yogurt. My kids spread it on everything from bagels to toast, and it tastes better than anything you can buy in the grocery store.
Lately I’ve been playing around with cashews in all kinds of recipes, like my vegan cream cheese frosting and that dreamy homemade vegan ricotta I shared not too long ago. I simply love turning a handful of cashews and a few pantry staples into creamy and dairy-free spreads that taste so good my kids don’t even question what’s in them.
After tasting many store-bought vegan cream cheeses that cost a fortune, I decided to make my own version. Using the success of my vegan cream sauce as a base and adding dairy-free yogurt, I perfected the smooth, spreadable consistency that my family loves on sandwiches!
👩🏽🍳 Why I Love This Recipe
This vegan cream cheese is everything I wanted in a dairy-free spread without compromising on taste or texture. The cashews and yogurt create that rich, creamy base that spreads like a dream on toast, while the lemon juice and vinegar add just the right amount of tang that makes it taste like real cream cheese. My boys have been munching on this for months now, and they love that I jazz it up with freeze-dried berries, chili, or finely chopped veggies for different flavor creations.
The process couldn’t be more straightforward either, which is exactly what I need juggling busy mom life with work! I soak the cashews overnight to make them soft, dry them, and blend them with the other ingredients until smooth and creamy. Add salt to taste and chill. I usually sneakily make this recipe at night when the kids are asleep so that I can chill the cream cheese overnight to allow it to thicken. Otherwise, they’ll be waiting like ninjas while I’m pouring it into jars. Ha!
I used to buy vegan cream cheese once a week before I created this recipe because it’s way cheaper than store-bought versions and contains zero stabilizers or weird ingredients. Plus, I love that I can customize it however my heart desires. For savory brunches, I add herbs and garlic, and for an after-dinner sweet treat, I create a berry version that pairs beautifully with banana on bagels. My neighbor, who isn’t even vegan, practically ambushed me for the recipe after trying the garlic herb version on crackers at our last BBQ party. If you love cream cheese, you’ve got to try this vegan version.
🥘 Ingredients
The super simple ingredients you need to make this vegan cream cheese recipe include:
Cashews and yogurt: I soak raw cashews to make them super soft and creamy. When I blend them with plain dairy-free yogurt, it gives the perfect smooth base for the cream cheese.
Acid for tang: I use both lemon juice and white vinegar to add that little zing. It makes the cream cheese taste just like the classic version.
Seasoning: I add a pinch of sea salt is a must.
🔪 How To Make
This recipe is honestly so quick and easy to throw together. I can have it blended and ready in just a few minutes, which is perfect for busy mornings or snack time.
Blend the ingredients: I add the soaked cashews, yogurt, lemon juice, vinegar, and salt to my food processor. Then, I blend until the mixture is super smooth and creamy, stopping to scrape down the sides if needed.
Store the cream cheese: I scoop it into an airtight container and pop it in the fridge. It keeps well for several days and is ready whenever I need a quick spread or snack.
Mix in extras: Sometimes I stir in finely chopped veggies like green onion or bell pepper for a savory twist. Other times I add herbs or a sprinkle of spices to change up the flavor depending on what we’re craving.
💭 Expert Tips
My #1 Secret Tip for making this vegan cream cheese is to use a good thick dairy-free yogurt. I’ve tried a few kinds over time, and the thicker ones always turn out better. They help make the cream cheese smooth, creamy, and just the right amount of tangy. Now I always check the label and stick with plain and unsweetened yogurt for the best flavor.
Other Tips To Keep In Mind:
- Blend until really smooth: I don’t stop blending until the texture is silky. If needed, I pause to scrape down the sides so nothing gets left out.
- Taste and adjust: Once it’s blended, I always taste it. Sometimes I add a tiny bit more lemon juice or salt to get the flavor just right.
- Let it chill before serving: The cream cheese firms up as it chills and the flavors settle in nicely. I like to let it sit in the fridge for an hour or two before using it.
- Use dry add-ins: If I’m mixing in veggies or herbs, I make sure they’re chopped small and not watery. This helps keep the cream cheese thick and spreadable.
- Soak the cashews long enough: I always soak the cashews for at least 4 hours or overnight so they blend up nice and smooth. If I’m in a rush, I boil them for 10 to 15 minutes and that works too.
📖 Variations
Do you like to play around with flavor the same way I do? Then you’ve got to try these cream cheese variations. I’m sure your family will love them as much as mine does!
Berry Cream Cheese: I blend in a handful of freeze-dried strawberries or blueberries at the start. It makes a sweet fruity version that my kids love on toast.
Spicy Jalapeño: I stir in a small amount of finely diced jalapeño and a pinch of smoked paprika. It’s perfect for spreading on crackers or wraps when we want a little kick.
Sun-Dried Tomato and Basil: I chop up sun-dried tomatoes and a few fresh basil leaves and fold them in at the end. It tastes amazing with veggies or spread on warm bread.
🍽 Serving Suggestions
There are so many delicious ways to use my vegan cream cheese in both savory and sweet recipes in my house.
When I think of cream cheese recipes, cheesecake springs to mind straight away! The creamy texture is perfect for this passionfruit cheese recipe that my boys go wild for when passionfruit is in season. Another sweet recipe that I’ve made using vegan cream cheese is peach cobbler pound cake, which becomes the ultimate holiday treat that disappears faster than I can cut it!
Weekends call for epic toasts, and when it comes to cream cheese toast, I have more than enough tasty recipes in my arsenal to make the perfect start to the day or afternoon snack. My husband’s absolute fav is cheesy toasts, especially the loaded sourdough grilled cheese sandwich with extra cream cheese for the ultimate melty gooey grilled cheese experience.
🧊 Storage Directions
Refrigeration: I keep it in an airtight container in the fridge. It stays fresh for about 5 to 6 days and firms up nicely as it chills.
Freezing: I don’t recommend it.
❓Recipe FAQs
Can I make it without lemon juice or vinegar?
I’ve tested it without one or the other, and it still works, but the flavor is not quite the same. That mix of lemon juice and vinegar gives it that classic cream cheese tang that we all love. If I leave them both out, the spread just tastes kind of flat, so I always add at least one.
How do I make it thicker?
If it turns out too soft, I don’t worry. I just scoop it into a container and pop it in the fridge for a few hours. It firms up a lot as it chills, and by the time we’re ready to use it, the texture is perfect for spreading.
Do I have to soak the cashews first?
Yes, soaking the cashews is really important if you want that smooth and creamy texture. I usually soak them in water overnight, but if I forget, I just boil them for 10 to 15 minutes to soften them up quickly. It helps everything blend better and makes the cream cheese taste nice and silky.
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📋 Recipe Card
Vegan Cream Cheese
This is hands down the best Vegan Cream Cheese recipe I’ve ever made. It takes just 10 minutes with cashews, lemon juice, and dairy-free yogurt. My kids spread it on everything from bagels to toast, and it tastes better than anything you can buy in the grocery store.
Servings: 7
Calories: 164kcal
Ingredients
- 1 ½ cups raw cashews , soaked overnight then rinsed, drained and dried well (see note)
- ½ cup plain dairy free yogurt , there are many brands but the tangier they are the better
- 4 teaspoons white vinegar
- 2 teaspoons lemon juice
- ½ teaspoon sea salt
For Berry Cream Cheese:
- 1 – 1 1/2 cups freeze dried berries of choice
For Veggie Cream Cheese:
- 1/2 – 1 cup finely chopped veggies of choice , make sure to use low moisture veggies like carrots, peppers, onions, etc to preserve the texture
Equipment
Instructions
- Put all ingredients into a food processor and process until creamy and smooth. Make sure that your cashews are dried as it’s easy to get extra water into the mix and change the overall texture.
- This may take up to 10 minutes depending on your processor. Stop every few minutes to scrape down the sides of the bowl.
- If you are adding freeze dried fruit add it at the start for a smooth result and towards the end if you want it with chunks. If you are adding veggies, add them in at the end and pulse to incorporate.
- When done, store in an air tight container in the fridge and enjoy! It will firm up the colder it gets.
Notes
- My #1 Secret Tip for making this vegan cream cheese is to use a good thick dairy-free yogurt. I’ve tried a few kinds over time, and the thicker ones always turn out better. They help make the cream cheese smooth, creamy, and just the right amount of tangy. Now I always check the label and stick with plain and unsweetened yogurt for the best flavor.
- Blend until really smooth: I don’t stop blending until the texture is silky. If needed, I pause to scrape down the sides so nothing gets left out.
- Taste and adjust: Once it’s blended, I always taste it. Sometimes I add a tiny bit more lemon juice or salt to get the flavor just right.
- Let it chill before serving: The cream cheese firms up as it chills and the flavors settle in nicely. I like to let it sit in the fridge for an hour or two before using it.
- Use dry add-ins: If I’m mixing in veggies or herbs, I make sure they’re chopped small and not watery. This helps keep the cream cheese thick and spreadable.
- Soak the cashews long enough: I always soak the cashews for at least 4 hours or overnight so they blend up nice and smooth. If I’m in a rush, I boil them for 10 to 15 minutes and that works too.
Nutrition
Calories: 164kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 154mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
