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    Home » Vegan Recipes

    Easy Vegan Cream Cheese

    Published Aug 19, 2019 · Updated Dec 6, 2020 · 8 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    This homemade vegan cream cheese recipe is made using just 5 ingredients, including cashews.

    A bowl of vegan, dairy-free cream cheese on a wooden cheese board, surrounded by bagels.
    Tangy vegan cream cheese made with cashews.

    There are tons of vegan store-bought cream cheese that I love - including VioLife, Miyokos, Tofutti...yum. But for those of you that can't find vegan cream cheese at your local grocery store, this homemade vegan cream cheese is sure to satisfy that craving!

    Also, it's made with 5 simple plant-based ingredients - no added sugar, oil, soy, or preservatives.

    Top Tip

    This homemade vegan cream cheese recipe is best used for savory purposes - like, of course, spreading onto bagels or stirring into pasta for a creamy sauce.

    It will not work the best for my cream cheese frosting recipe and I have not tried it to make a dairy-free cheesecake. Homemade cashew cream cheese is not completely silky and smooth like we want our frosting, and it doesn't set up quite like the store-bought versions.

    Ingredients

    • 1 cup soaked raw cashews
    • 2-4 tablespoons water (how much you need will depend!)
    • 1 tablespoon lemon juice (tangy!)
    • 2 teaspoons apple cider vinegar (more tanginess!)
    • ¼ teaspoon salt
    A food processor containing the ingredients for a vegan cream cheese: cashews, water, lemon juice, apple cider vinegar, and salt.
    Soaking cashews softens them, allowing for a smooth cream cheese.

    Instructions

    The process for making homemade vegan cream cheese is pretty simple!

    First, soak the cashews so they are soft. I put them in the microwave with some water for about a minute and a half, then let them soak for 30 minutes or so. Alternatively, you could soak them in boiled water. Or, soak them in regular water for 3 to 4-ish hours.

    Throw all of the ingredients into a food processor and blend until relatively smooth. Add more water if the mixture is too thick (but also be careful not to make it too thin!)

    You can use a blender, but I'd recommend doubling the batch the blender has more to catch onto. You will also have to scrape down the sides a lot.

    Store in a covered container in the fridge for up to 3-5 days.

    A toasted bagel topped with homemade cashew cream cheese.
    You can add so many flavors to this basic recipe.

    Adding Flavors!

    Add the following ingredients and combinations into your cream cheese for some added delicious flavor! Just make sure not to add any super liquid-y ingredients, and if you do, just add less water to the food processor.

    • Freeze-dried strawberries
    • Freeze-dried blueberries
    • Chives
    • Everything but the Bagel Seasoning from Trader Joe's
    • Truffle oil
    • Jalapenos
    • Sundried tomatoes
    • Canned green chilis, drained

    Now, go enjoy some bagels and report back to me in the comments!

    A bowl of vegan cream cheese on a wooden cheese board, surrounded by bagels.

    Vegan Cream Cheese

    Karissa Besaw
    Easy, tangy vegan cream cheese made from cashews.
    5 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Soaking time 30 mins
    Total Time 35 mins
    Course Condiment
    Cuisine American, Vegan
    Servings 16 tablespoons
    Calories 79 kcal

    Ingredients
      

    • 1 cup raw cashews soaked*
    • 2-4 tablespoon water
    • 1 tablespoon lemon juice
    • 2 teaspoon apple cider vinegar
    • ¼ teaspoon salt or to taste

    Instructions
     

    • Add all ingredients to a food processor. Start out with 2 tablespoon of water and add more if needed.
    • Blend until creamy.
    • Store covered in the fridge.

    Notes

    • To soak the cashews, I add them to a large bowl with about a cup of water. Then, microwave for 2 minutes. Let them sit for 20 minutes and drain. See more methods here.

    Nutrition

    Serving: 1tablespoonCalories: 79kcalCarbohydrates: 4.5gProtein: 2.6gFat: 6.2g
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    hey there!

    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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