This is The Best Vegan Cream Cheese Recipe! Ready in just 10 minutes with only 4 simple ingredients. Enjoy this rich, ultra-smooth, creamy spread on bagels, sandwiches, veggies, and more!
Whether it's for morning toast or a midday snack, this is a game changer. Super easy and tasty, just blend and spread! Perfect for jazzing up your meals with some plant-based goodness.
Great for any meal, from a quick breakfast to a fancy brunch, this vegan cream cheese is a delicious, healthier alternative. Try it once and it'll become a fridge staple. You're gonna love it!
Want more vegan cheese recipes? Try my Vegan Tofu Ricotta Cheese, Vegan Feta Cheese, Vegan Cashew Cheese Recipe, and and Vegan Cheddar Cheese Spread. Need more brunch ideas? Visit my Vegan Brunch Recipes!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe is as easy as pie! It takes just 10 minutes to whip up, so you can satisfy those cravings in no time. No fancy skills required!
- Creamy and Smooth: This cheese is seriously dreamy! It's super smooth, creamy, and spreads like a charm. It makes your snacks taste even better with its velvety texture.
- Versatile: Whether you're spreading it on a bagel, slathering it on a sandwich, or dunking veggies into it, this cream cheese does it all.
- Healthy Alternative: Packed with wholesome ingredients, it skips the dairy and artificial stuff, letting you indulge guilt-free with plant-based goodness.
- Deliciously Customizable: With this recipe, the flavor possibilities are endless. Stir in your favorite herbs, spices, or flavorings to make it uniquely yours.
🧾 Ingredient notes
Cashews: For the creamiest vegan cream cheese, opt for raw and unsalted cashews. If you only have salted ones on hand, be mindful that you may need to adjust the amount of salt in the recipe.
If cashews are not available, don't fret! You can experiment with almonds, macadamia nuts, sunflower seeds, hemp seeds, or Brazil nuts instead.
Just remember to soak your chosen nuts or seeds before blending to achieve that lusciously creamy, cheese-like consistency.
Unsweetened Non-Dairy Yogurt: Pick your favorite non-dairy yogurt to give your cream cheese that tangy kick and creamy texture.
I personally love using Soy Yogurt because it adds a nice richness.
But hey, if soy isn't your thing, no worries! You've got plenty of other options like almond yogurt, Coconut Yogurt, or Cashew Yogurt. Just make sure it's unsweetened!
Lemon Juice: Add a zesty kick with fresh lemon juice. It's the secret ingredient for that tangy flavor.
If you're out of lemons, no worries! You can use apple cider vinegar or white wine vinegar instead for that same tangy taste.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Herb-infused Spread: Add fresh herbs like chives, dill, or parsley to the mixture for a flavorful twist.
- Garlic and Herb Delight: Mix in minced garlic and your favorite herbs for a savory and aromatic spread.
- Sun-Dried Tomato and Basil Bliss: Fold in chopped sun-dried tomatoes and fresh basil leaves for a Mediterranean-inspired flavor.
- Spicy Jalapeño Treat: Incorporate diced jalapeños or a dash of hot sauce for a spicy kick.
- Maple Walnut Indulgence: Sweeten things up with a drizzle of maple syrup and a sprinkle of chopped walnuts for a delightful dessert-inspired spread.
🔪 Instructions
Step 1. Soak the cashews overnight. If you're in a hurry, soak them in hot water for at least 1 hour.
Step 2. The day after, drain and rinse.
Step 3. Blend cashews with remaining ingredients until smooth.
Step 4. Adjust salt to taste and serve immediately.
💭 Expert tips
- Blender Speed: Start blending the mixture at a low speed, gradually increasing to high. This ensures even mixing and helps achieve a smoother consistency.
- Scrape Down the Sides: Periodically stop the blender and scrape down the sides to ensure all ingredients are evenly incorporated, resulting in a smooth and creamy texture.
- Adjust Thickness: If your cream cheese is too thick, add a splash of non-dairy milk or water. Conversely, if it's too thin, blend in additional nuts or seeds to thicken it up.
- Taste Test: Always taste your cream cheese as you go and adjust the seasonings to your preference. You can add more salt, lemon juice, or other flavorings as needed.
- Let It Set: After blending, refrigerate your cream cheese for a few hours to allow the flavors to meld and the texture to firm up. This is optional.
❓Recipe FAQs
It should stay good in the fridge for about a week, give or take a few days. Just make sure to keep it in an airtight container.
If it starts smelling funky or gets moldy, it's time to toss it. If you don't plan on using it all, consider freezing some for later!
Sure thing! You can definitely freeze it! Just store it in an airtight container or freezer bag to prevent freezer burn for up to 2 to 3 months.
Keep in mind that the texture might change slightly after freezing, but it should still be tasty! When you're ready to use it again, simply thaw it in the refrigerator overnight.
To whip up this recipe, you'll need either a blender or a food processor.
If you're aiming for a velvety smooth and creamy cream cheese, opt for the blender. It's perfect for effortlessly blending soaked cashews with the other ingredients.
On the other hand, if you prefer a cream cheese with a bit more texture, resembling a ricotta-style cheese, reach for the food processor.
It can handle blending the ingredients while leaving a slightly chunkier texture compared to the blender.
Nope, it's not the best idea!
While you could use it if it's all you have, for my Vegan Cheesecake, and also for my Vegan Cream Cheese Frosting, it's way better to go for store-bought vegan cream cheese.
This recipe is perfect for spreading on bagels or pairing with crackers and veggies. It's all about finding the right tool for the job!
You can incorporate it into your recipes in various ways!
Spread it on bagels, toast, or crackers for a tasty snack, or use it as a filling for sandwiches or wraps.
It also works great as a creamy sauce for pasta dishes or as a base for dips and spreads.
Get creative by mixing it with herbs and spices for flavorful spreads, or use it as a topping for baked potatoes or grilled vegetables.
You can even blend it into smoothies for added creaminess and protein!
🧀 More vegan cheese recipes
Did you like this recipe? Please leave a rating and comment below!
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Vegan Cream Cheese Recipe
Ingredients
- 1 and ½ cups raw cashews
- ½ cup unsweetened non-dairy yogurt, I used soy yogurt
- 2 tablespoons lemon juice
- 1 teaspoon salt
Instructions
- Soak the cashews overnight. If you're in a hurry, soak them in hot water for at least 1 hour.
- The day after, drain and rinse.
- Blend cashews with remaining ingredients until smooth.
- Adjust salt to taste and serve immediately.
Notes
- Blender Speed: Start blending the mixture at a low speed, gradually increasing to high. This ensures even mixing and helps achieve a smoother consistency.
- Scrape Down the Sides: Periodically stop the blender and scrape down the sides to ensure all ingredients are evenly incorporated, resulting in a smooth and creamy texture.
- Adjust Thickness: If your cream cheese is too thick, add a splash of non-dairy milk or water. Conversely, if it's too thin, blend in additional nuts or seeds to thicken it up.
- Taste Test: Always taste your cream cheese as you go and adjust the seasonings to your preference. Remember, you can add more salt, lemon juice, or other flavorings as needed.
- Let It Set: After blending, refrigerate your cream cheese for a few hours to allow the flavors to meld and the texture to firm up. This is optional.
Midwestieveggiegirl says
Love this! So simple and delicious.
Iosune says
Hi! I'm so glad you liked it 🙂
Nancy Nurse says
Oh boy, so much oil!! Oh, how I wish there was a way to make this with no oil! Oil absolutely kills my knees and my hips... any suggestions to substitute? Thanks so much... you're amazing!
Iosune says
Hi Nancy! This recipe is oil-free, it's made with just soy yogurt 🙂
Agnes Chrismer says
Hi, I really appreciate the recipe, buying store bought does get really expensive. My sister likes cinnamon cream cheese, how would I do that ? Do I eliminate the salt or still use it? She gets that Philadelphia stuff, I have no idea how it tastes since I'm vegan, and never ate that flavor before I was. Thank you
Nuno Dias says
Hey,
"½ tsp onion powder (optional)"
Have you tried using fresh or chopped frozen onion? If doing it, how much shoud be used?
Iosune says
Hi Nuno! No, I don't, but I think it should work 🙂
tanya says
Where I live I cant get any non dairy yoghurt. How can I get round that?
Tanya
Iosune says
Hi Tanya! You can make your own yogurt: http://simpleveganblog.com/soy-yogurt/ Have a nice day!
Bri says
Can you bake with this?
Iosune says
Hi Bri! Yes, you can 😀
Maggie says
Many thanks for this recipe and for your blog. I have very recently started eating a plant based diet and am enjoying discovering a whole new selection of foods. I also live in Spain, in Andalucia. Can you tell me if you buy soy yoghurt in a supermarket and if so, which one?
Iosune says
Hi Maggie! You're so welcome 😀 We live in Andalucia as well. We usually buy it at big supermarkets (El Corte Ingles, Carrefour) or health stores. Have a nice day!
Chanti says
Thank you for this recipe! I've put paprika spices in it and it's absolutely mint! Love it!
Iosune says
Hi Chanti! You're so welcome 😀 Have a nice day!
María Laura says
Hi guys! It seems really delicious. How long can you keep it in the fridge?
Thanks 🙂
Iosune says
Hi María! It lasts for about 5 days 🙂
Julia Moore says
Hey there! I just came here to say that I tried your recipe and it is utterly delicious! Even my husband that turns his nose to vegan recipes admitted it was simply delicious! Thank you!
Iosune says
Hi Julia! Thanks a lot 😀 I'm so glad you liked it. Have a beautiful week!
Sue says
Could I use the vegan cream cheese to make a cheesecake?
Love all your recipes by the way.
Iosune says
Hi Sue! Yes, you can, but don't add the onion powder and the dried dill 😉
La Kerie says
My youngest son has an allergy to soy. What would you consider would be an alternative to make this recipe?
Dan says
It's any yogurt style, so coconut or almond should work too. There's a link in the article for soy yogurt that has that I need it as well.
Dan says
Sorry for the mistypes, im on my phone. There's a link for soy yogurt in the article that covers that part.
Iosune says
Hi Dan! Thanks a lot for your comment 🙂 Have a nice day!
Iosune says
Hi! You can use coconut yogurt or any plant milk yogurt you like 🙂