Vegan Cream Cheese

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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.

Prep Time10

Total Time10

Course: 30 Minutes or Less, Breakfast, Topping

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 164kcal

Author: Anjali Shah

Equipment

Food Processor

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

US Customary - Metric

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.

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