Vegan Cream Cheese – Creamy smooth with a bit of tang this tasty dairy free cream cheese recipe is customizable, tangy and easy to make!
Bring on the bagels, homemade cream cheese and all the fixing’s for a great breakfast platter or main meal!
This vegan cream cheese recipe is a perfect substitute for dairy cream cheese and is adapted from my Cashew Ricotta Cheese. It’s easy to make and can easily be customized for extra tang or flavored with optional add-ins.
If you’re trying to give up diary or are just craving a great dairy free cream cheese than I think you’re going to love this easy vegan recipe!
Dairy Free Cream Cheese Ingredients
What you’ll need:
- Raw cashews
- Apple cider vinegar
- Mineral salt
How To Make Vegan Cream Cheese
It’s as easy as:
- Soak the cashews in hot water for 10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Cashews don’t need any longer than 3 hours to soak but will fine if soaked overnight. Soaking aids in digestion and is good for those with sensitivities.
- Using a high-speed or small personal blender (affiliate link), add the ingredients to the cup and blend until creamy, stopping to scrape down the sides every now and then. Taste for flavor, adding more lemon or apple cider vinegar for more tang.
Serve right away or keep in the refrigerator to chill and thicken even more.
Commonly Asked Questions
Can I add flavors to vegan cream cheese?
Yes, I love adding fresh chopped chives, 1/2 – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. When adding flavor, I suggest blending chives and jalapeno in by hand at the end. For a sweet variation try this Sweet Cashew Cream.
Can I buy dairy free cream cheese in the store?
Absolutely! Before learning how to make homemade, my favorite store bought vegan cream cheeses were kite hill and Miyoko’s. Kite hill has a variety of flavors and is my #1. Miyoko’s plain is tangy and great when you want that extra zing.
Can you freeze vegan cream cheese?
Yes! This cashew cream cheese can be kept in the freezer, in a freezer safe container, for up to 2 months. Let thaw in the refrigerator for 24 hours before using.
I hope you LOVE this vegan cream cheese! It’s:
It’s great smeared on sweet and savory bagels. You can use it anywhere dairy cream cheese is called for. We absolutely love this stuff!
If recipes using cashews intrigues you, be sure to take a look at this amazing No-Bake Raspberry Vanilla Cheesecake, or this comforting Easy Vegan Mac & Cheese with Peas, or maybe this flavorful Vegan Aioli!
If you try this cashew cream cheese recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN CREAM CHEESE
Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Makes about 1 cup
- Category: Condiment
- Cuisine: Vegan
- 1 + 1/2 cup raw cashews
- 1/2 cup water
- 3 tablespoons lemon juice (about 2 – 3 small lemons)
- 1 teaspoon apple cider vinegar
- 1/4 – 1/2 teaspoon mineral salt
Optional add-ins (use one):
- 3 tablespoons fresh chives, chopped
- 1 small jalapeno, seeds removed and minced
Soak the cashews in hot water for 5 – 10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion and is suggested if you
Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them in.
Enjoy vegan cream cheese right away or let chill in the refrigerator before serving.
Makes about 1 cup.
Add-ins: For variation try adding fresh chopped chives, 1/2 – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. When adding flavor, I suggest blending the chives and jalapeno in by hand at the end. For a sweet variation try this Sweet Cashew Cream.