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VEGAN CREAM CHEESE

up close, top down view of a vegan cream cheese and bagel platter with veggies and fruit.

Silky smooth vegan cream cheese is made with 5 simple ingredients and is a perfect condiment for bagels, sandwiches, and veggies!

Scale

Ingredients

Optional add-ins (use one):

Instructions

Soak cashews: Cover cashews with hot water and soak for 5 –  10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion.

Blend: 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

Store: Leftovers will keep for 5 – 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.

Notes

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.

RECOMMENDED EQUIPMENT: I ♡ my NutriBullet (affiliate link) for small jobs like this. It’s powerful, compact and easy to clean! For more of my favorite cooking tools, shop my kitchen essentials.

Keywords: vegan cream cheese, cashew cream cheese, cream cheese recipe