Vegan Cream Cheese
This smooth and tangy vegan cream cheese is the perfect dairy-free spread for bagels, sandwiches, and snack boards. Made with simple and whole food ingredients. Whether you keep it classic or mix in herbs, garlic, or even a little sweetness, this homemade version is a delicious and healthy alternative to store-bought spreads.
Servings
2 cups of cream cheese
Cooking Time
10 min
Vegan Cream Cheese
By: Naysha Rivera
This homemade vegan cream cheese is ultra-creamy, tangy, and perfect for spreading, dipping, or dolloping! Made with simple whole-food ingredients, it’s a delicious dairy-free alternative.
Ingredients
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1½ cups raw cashews (soaked 2 hrs in hot water or in boiling water for 20–30 mins)
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⅓ cup full-fat coconut cream (thick part only)
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1½ tbsp melted coconut oil (refined for neutral flavor)
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3 tbsp fresh lemon juice
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¾–1 tsp sea salt (adjust to taste)
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1 garlic clove (optional, for savory flavor)
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1–3 tbsp water (only if needed to blend based on consistency preference)
Notes:
Basic! This recipe is used as a base so that you can dress it up as you like, if you want a savory vibe, add in garlic, chives and or fresh herbs. If looking for something sweet add cinnamon, vanilla, and fresh blueberries or fruit.
Cheesy Backnote: If looking for an extra twang and hint of cheese, add about 1 tbsp of nutritional yeast.
Thickness: Using firm tofu can help add richness to your base. Add 1 full block and blend into the base for a thicker version.
Step by Step Instructions
Blend:
Soak cashews until soft, then drain and rinse. Add all ingredients to a high-speed blender or food processor.
Blend until silky smooth, scraping down sides. Add water as needed to help blend.Taste and adjust lemon, vinegar, and salt if desired.
Chill in the fridge for at least 1 hour to thicken. The coconut oil helps it firm up.
Storage:
Store in an airtight container for up to 5–6 days in the fridge.
Freezes well for up to 1 month.
