• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Condiments

    Easy Vegan Cream Cheese

    Published: Aug 18, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    pinnable image
    pinnable image - bagel with soft cheese
    pinnable image

    Make this delicious and creamy Vegan Cream Cheese with just 5 simple ingredients. It's smooth, tangy and perfect on bagels. A perfect, super easy plant-based substitute for traditional cream cheese.

    Plate of soft cheese on bagels next to a plant.

     This vegan cream cheese recipe is super easy to whip up from scratch with just a few affordable ingredients and minimal prep. Plus, it comes together in under 5 minutes!

    Cream cheese always reminds me of my dad. His go-to evening snack when I was growing up was always a liberal spreading of cream cheese on a few saltine crackers. It's funny the things you remember, decades later!

    So although I'm a bagel fan, I also love spreading this creamy cheese onto crackers. Such a great texture balance.

    Bagel with cream cheese and chives.

    Why you'll love this recipe

    If you're vegan or plant-based and you've been missing cream cheese, then this is the recipe for you! You'll love it because it's:

    Creamy
    Soy-free (if you use soy-free yogurt)
    Made with cashews
    Only 5 simple ingredients
    Make it in just 5 minutes (after soaking the cashews)
    Perfect on bagels
    Delicious as a dip for veggies

    What is vegan cream cheese made of?

    Vegan cream cheese can be made with different base ingredients. Sometimes it's made with silken tofu, or else it's more like labneh with strained yogurt.

    For this recipe, I've gone for cashews. They're nutritious, easy to get hold of, and I love the texture and flavor that they bring to this recipe.

    Plus, after you've soaked (or speed soaked in a pan - see 'Tips' below) the cashews, once whizzed in the blender they get lovely and creamy.

    Ingredients

    You only need a few simple ingredients to make this recipe!

    Cashews - some vegan cream cheese recipes are based on tofu or strained vegan yogurt. I definitely prefer cashews for their flavor and creaminess.

    Lemon juice - for a tangy flavor.

    Apple cider vinegar - this also gives the classic 'tang'.

    Aquafaba - this is the liquid from a can of chickpeas. It sounds bizarre, but when you whiz the cashews the aquafaba aerates and makes it extra creamy. Be sure to use the chickpeas for another recipe (like my carrot hummus). If you don't have any, leave it out and replace with water.

    Vegan yogurt - go for a plain, unsweetened variety. I prefer soy-based but any work well.

    Kitchen Utensils

    You only need a few simple kitchen utensils for this dairy free cream cheese recipe.

    The main one is a blender. I use a high-speed blender as it whizzes up the cashews quickly. You can use a standard one, you'll just need to process it for a bit longer and scrape the sides down more often.

    If you don't have a blender, you can also use a food processor.

    Other kitchen tools needed are:

    Bowl (to soak the cashews)
    Colander or strainer (to drain the cashews)

    Cream cheese in a bowl and on a bagel.

    Step by step tutorial

    This is a seriously easy recipe to whiz up in just 5 minutes. Follow these step by step photos and then scroll down to the recipe card for the full ingredients list and method.

    Cashews in a bowl of water.

    Soak the cashews in water overnight or for 4 hours.

    TIP: Alternatively, put them into a pan of water, bring to the boil, remove from the heat and soak for 15 mins. Then rinse in cold water to cool.

    Rinsing cashews in a colander.

    Rinse and drain the cashews.

    Blender with cashews.

    Add the cashews and all remaining ingredients to a blender.

    Can of chickpeas.

    For the aquafaba (chickpea water), simply take it from a can of chickpeas. Save the remaining chickpeas and aquafaba for another recipe.
    TIP: If you don't have any, you can just add water.

    Vegan cream cheese in a blender.

    Whiz until smooth.
    TIP: You'll need to scrape the sides down regularly.

    Expert tips

    Forgot to soak your cashews overnight? No problem! You can soak them for 4 hours, or, to make it quicker, place them into a pan of cold water, bring to a boil then remove from the heat and allow to soak for 15 minutes. Then rinse and drain.

    You'll need to scrape the sides of the blender frequently to ensure they're evenly pureed.

    Wondering why there's aquafaba (chickpea water) in this recipe? It's because it aerates in the blender and makes this vegan cashew cream cheese smoother. Be sure to use the chickpeas and remaining aquafaba in another recipe, such as my Pea Hummus.

    Looking to add more flavors? Scroll down to the variations.

    Be sure to choose an unflavored and unsweetened dairy free yogurt. Anything sweetened will affect the taste of the cream cheese.

    Soy-free? Choose a soy-free yogurt.

    Bagel with cheese.

    Storage and freezing

    Store this cashew cream cheese, covered, in the fridge for up to 4 days.

    This recipe is not suitable for freezing.

    Variations

    One of the beauties of cashew cream cheese is that you can make lots of flavor variations. Just whizzing in a few different ingredients or spices quickly changes the flavor completely. Try this variations!

    Chive and Onion: when blended, stir in 1 tablespoon chopped chives and ½ teaspoon onion powder.
    Strawberry: Add a few strawberries while blending the cashews.
    Pumpkin Spice: Add ½ teaspoon pumpkin spice mix.
    Garlic: Add ½ teaspoon garlic powder.
    Smokey Paprika: Add ½ teaspoon smoked paprika.

    Serving suggestions

    This recipe is perfect spread on bagels, crackers or as a dip for fresh raw vegetables. I also love it with strawberries.

    Try it on my fun Bread Shapes, in a Rainbow Sandwich, or on a bagel with a bowl of Pea Soup, Zucchini Soup or Tomato Soup.

    Bagel with cream cheese on wooden board.

    Get the recipe

    Veggie Desserts Cookbook by Kate Hackworthy

    Check out the Veggie Desserts + Cakes cookbook on Amazon

    cream cheese spread on a bagel.

    Vegan Cream Cheese

    Kate Hackworthy | Veggie Desserts
    Make this delicious and creamy Vegan Cream Cheese with just 5 simple ingredients. It's smooth, tangy and perfect on bagels. A perfect, super easy plant-based substitute for traditional cream cheese.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 mins
    Soaking time 4 hrs
    Total Time 4 hrs 5 mins
    Course Breakfast, Condiments
    Cuisine American
    Servings 6
    Calories 189 kcal

    Equipment

    • Blender

    Ingredients
     

    • 1 ½ cups raw unsalted cashews soaked
    • 1 tablespoon lemon juice
    • 1 tablespoon apple cider vinegar
    • 3 tablespoon aquafaba the liquid from a can of chickpeas
    • 2 tablespoon plain unsweetened dairy-free yogurt (I used soy yogurt)
    • Large pinch sea salt

    Instructions
     

    • Add the cashews to a bowl, cover with water and leave to soak overnight or for at least 4 hours.
      Tip: alternatively, add to a pan of cold water, bring to the boil, remove from the heat and soak for 15 minutes. Rinse under cold water to cool completely and drain.
    • Drain and rinse the cashews and add them to the jug of a high-speed blender (or food processor) with the lemon juice, vinegar, aquafaba, yogurt and salt and blend until smooth. You’ll need to scrape the sides down a few times.
    • Store in the fridge for up to 4 days. Enjoy on bages, crackers etc…!

    Video

    Notes

    You can soak the cashews overnight, for 4 hours, or place them into a pan of cold water, bring to a boil then remove from the heat and soak for 15 minutes. Then rinse in cold water.
    You'll need to scrape the sides of the blender frequently to ensure they're evenly pureed.
    The aquafaba (chickpea water) aerates in the blender and makes the cheese smoother. Use the chickpeas and remaining aquafaba in another recipe, such as my Pea Hummus.
    Be sure to choose an unflavored and unsweetened dairy free yogurt. Anything sweetened will affect the taste of the cream cheese.
    Storage:
    Store this cashew cream cheese, covered, in the fridge for up to 4 days.
    This recipe is not suitable for freezing.

    Variations:
    Chive and Onion: when blended, stir in 1 tablespoon chopped chives and ½ teaspoon onion powder.
    Strawberry: Add a few strawberries while blending the cashews.
    Pumpkin Spice: Add ½ teaspoon pumpkin spice mix

    Nutrition

    Calories: 189kcalCarbohydrates: 12gProtein: 6gFat: 14gSaturated Fat: 3gSodium: 4mgPotassium: 213mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 12mgIron: 2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Condiment Recipes

    • Apple Frosting
    • Cheese Sauce
    • Easy Refried Beans
    • Frozen Berry Compote
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

    1. Emily

      August 20, 2020 at 6:01 pm

      5 stars
      I had never tried vegan cream cheese before but this turned out delicious! What a great recipe!

      Reply
    2. Neli Howard

      August 19, 2020 at 6:20 pm

      5 stars
      Yum! I love cashew cream cheese and make it almost weekly around here. I like your trick of adding a few tablespoons of yogurt – I bet it’s awesomely creamy!

      Reply
    3. Tammy

      August 19, 2020 at 5:32 pm

      5 stars
      This looks just like the real deal! My mind is blown..this looks so good and I cannot wait to give it a try! 😀

      Reply
    4. Carrie

      August 19, 2020 at 5:27 pm

      5 stars
      This is amazing! I had no idea you could make your own vegan friendly cream cheese. 🙂

      Reply
    5. Beth

      August 19, 2020 at 4:59 pm

      5 stars
      I love this idea! I can't wait to make this for my family!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts