Easy Vegan Cashew Cream Cheese

This post may contain affiliate links. Read my full disclosure here.

This easy vegan cashew cream cheese is a creamy, flavorful spread that’s perfect for bagels, sandwiches, or veggies. Made with simple, wholesome ingredients, it offers a delicious dairy-free alternative that’s both nutritious and versatile.

whole wheat toasted bagel topped with vegan cashew cream cheese on a wooden table.

Cheese is one thing so many people miss the most when they switch to a whole food plant-based diet that is completely dairy-free. I can’t even count the number of times participants in my Food for Life classes have begged for ideas to replace cheese.

The good news is that we’ve got all the vegan cheese recipe options you could possibly want including my stretchy Cashew Mozzarella Cheese, Best Vegan Cheese Sauce, Vegan Nacho Cheese, Sweet Potato Cheese, Vegan Ricotta, 5-Minute Cashew Parmesan, and Vegan Sliceable Cheese.

During the last holiday season, I used this cream cheese recipe to come up with an amazing vegan cheese ball that you also need to try.

Reasons you will love this recipe

  • Rich and Creamy Texture: This vegan cashew cream cheese has a smooth, velvety consistency that mimics traditional cream cheese, making it perfect for spreading, dipping, or adding to recipes.
  • Dairy-Free and Vegan: Enjoy all the deliciousness of cream cheese without any dairy. This cashew-based alternative is 100% plant-based, making it suitable for vegans and those with lactose intolerance.
  • Easy to Customize: You can easily customize this vegan cashew cream cheese with your favorite herbs, spices, or flavorings, creating a personalized spread that suits your taste preferences.

Ingredients needed

There are only a handful of wholesome ingredients needed to make dairy-free cream cheese that is simple to make and creamy smooth.

  • Raw Cashews- Cashews are the creamy base that makes this non-dairy spread so delicious.
  • Silken Tofu- Though any texture of tofu will work, I prefer the silken soft version.
  • Lemon Juice- To add a bit of tang.
  • White Vinegar- The perfect twist of flavor for this vegan cheese recipe.
  • Nutritional Yeast- For that cheesy-nutty flavor.
  • Garlic Powder- Adds so much flavor.
  • Onion Powder- Deepens the flavor.
  • Salt- It only takes a tiny pinch to create the perfect saltiness.

How to make vegan cream cheese

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

To make this recipe, you’ll need either a high-power blender (I love my Vitamix) or a food processor.

raw cashews soaking in a bowl of water on white background

STEP #1: Begin by soaking the raw cashews in hot water for at least 30 minutes to 1 hour. Don’t skip this part just because you have a high-power blender that can handle the nuts. My Vitamix 5200 Series can blend up raw cashews without a problem, but soaking is necessary for getting the right creamy texture for this recipe.

vitamix with blended vegan cream cheese

STEP #2: Once the cashews have softened, drain the water, and add the nuts to your blender or food processor.

Add all of the other ingredients and blend until nice and smooth. Because it’s such a small amount, at approximately 2 cups, you’ll likely need to stop and scrape down the sides as needed to keep it processing smoothly. If needed, add a tablespoon of your favorite plant milk to make the blades spin.

2 bagel halves smeared with vegan cashew cream cheese with grapes and coffee

STEP #3: Use it immediately to smear on our oil-free whole wheat bagels or chill in the refrigerator. It will firm up even more after chilling.

Serving suggestions and tips

Smear it on bagels or toast, spread it on sandwiches and wraps, use it as a dip for veggies and crackers, or sweeten it with a bit of maple syrup or vanilla and use it as a frosting for vegan cupcakes, as a filling for stuffed dates, or in no-bake desserts.

Recently, I came up with this easy vegan cashew cheese ball using this cream cheese recipe, and it is out of this world!

Frequently Asked Questions

Does it taste like regular cream cheese?

Honestly, no. Traditional cream cheese is full of oil, dairy, and fat, so it’s not possible to make it taste exactly the same with the wholesome ingredients used. However, it is absolutely a delicious nutty spread that is great on bagels, toast, and celery sticks.

Do I have to use tofu?

No. The tofu can be left out, but I do feel like it adds a lot to the texture. The rest of the tofu block can be used to make homemade vegan mayo, Tofu Sour Cream, or even Dairy-Free Chocolate Mousse. If you don’t use it, add a tablespoon or 2 of plant milk.

Is this cheese gluten-free?

Yes, This recipe is gluten-free, vegan, and completely plant-based.

Can this cream cheese be used for baking and frosting?

I haven’t tried it and am not sure. If you give it a try, I would love to hear the results.

How long will it last?

Store in the refrigerator for up to 7 days in an airtight container or freeze.

bagel half on bright blue plate covered with vegan cream cheese with strawberries, blueberries, and mint leaves

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from EatPlant-Based

healthy bagel with vegan cream cheese and berries on cutting board
4.62 from 13 votes

Easy Vegan Cream Cheese

Ridiculously easy to make, this Vegan Cream Cheese is fabulous smeared on bagels, muffins, crackers, or celery sticks. Deliciously simple for breakfast and snacks!
Prep: 30 minutes
Total: 30 minutes
Servings: 2 cups

Ingredients 

  • 1.5 cups raw cashews
  • 4 oz silken soft tofu 1/4 of the block
  • 1 tablespoon lemon juice
  • 1 teaspoon white vinegar
  • 1 teaspoon nutritional yeast
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt

Instructions

  • To make this recipe, you’ll need either a high-power blender (I love my Vitamix) or a food processor.
  • Begin by soaking the raw cashews in hot water for at least 30-minutes to 1-hour. Don’t skip this part just because you have a high-power blender that can handle the nuts. My Vitamix can blend up raw cashews without a problem and do it often, but soaking is necessary for getting the right creamy texture for this recipe.
  • Once the cashews have softened, drain the water, and add the nuts to your blender or food processor.
  • Add all of the other ingredients and blend until nice and smooth. Because it’s such a small amount, at approximately 2 cups, you’ll likely need to stop and scrape down the sides as needed to keep in processing smoothly. If needed, add a tablespoon of your favorite plant milk to make the blades spin.
  • Use it immediately to smear on our oil-free whole wheat bagels or chill in the refrigerator. It will firm up even more after chilling.

Video

Notes

Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
  • Serving Suggestions- Smear it on bagels or toast, spread it on sandwiches and wraps, use it as a dip for veggies and crackers, or sweeten it with a bit of maple syrup or vanilla and use it as a frosting for vegan cupcakes, as a filling for stuffed dates, or in no-bake desserts. Recently, I came up with this easy vegan cashew cheese ball using this cream cheese recipe, and it is out of this world!
  • Tofu- The tofu can be left out, but I do feel like it adds a lot to the texture. The rest of the tofu block can be used to make homemade vegan mayo, Tofu Sour Cream, or even Dairy-Free Chocolate Mousse. If you don’t use it, add a tablespoon or 2 of plant milk.
  • Storage- Store in the refrigerator for up to 7 days in an airtight container or freeze.

Nutrition

Serving: 4tablespoons | Calories: 150kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Sodium: 36mg | Fiber: 1g | Sugar: 2g

Disclaimer

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

Similar Posts

12 Comments

  1. This is good but I had a horrible time getting it blended up. I soaked the cashews for an hour, and added 1 1/2 Tbsp of plant milk. Still a struggle. Not sure if I will make it again if I do I will soak the cashews over night. Love your cheese sauce and your recipes. Thanks!

    1. Hi Brenda- What kind of blender do you have? Lower-power blenders tend not to do as well with getting nuts creamy. If your blender isn’t high-power like a Vitamix, soaking the cashews in warm water for longer is probably going to give the best results.

    1. Hi Robin- Though I haven’t tried it, I feel like it could be a good option for those trying to reduce the calories from cashews. If you give it a try with 1/2 white beans, please let us know how it goes.

4.62 from 13 votes (13 ratings without comment)

Leave a Reply

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

Recipe Rating