Looking for dairy-free cream cheese that actually tastes good? This homemade vegan cream cheese is creamy, tangy, and requires just 5 ingredients plus 10 minutes of your time.
Ingredients
- 1½ cups raw cashews, soaked for at least 4 hours
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons water (as needed for consistency)
- ½ teaspoon sea salt
- 1 tablespoon refined coconut oil (optional, for extra richness)
- 1 probiotic capsule (optional, for tanginess)
Tools Used to Make Vegan Cream Cheese
- Food processor or high-powered blender
- Measuring spoons and cups
- Citrus juicer
- Spatula
- Airtight container for storage
- Cheesecloth (optional, for straining)
- Small bowl
How to Make Vegan Cream Cheese
- Soak the cashews: Place cashews in a bowl and cover with water. Soak for at least 4 hours or overnight. For a quick method, pour boiling water over cashews and soak for 30 minutes.
- Drain and rinse: Thoroughly drain the soaked cashews and rinse under cold water.
- Blend ingredients: Add soaked cashews, lemon juice, nutritional yeast, apple cider vinegar, salt, and coconut oil (if using) to your food processor or blender.
- Process until smooth: Blend on high speed for 3-5 minutes, stopping occasionally to scrape down the sides. Add water 1 tablespoon at a time until you reach your desired consistency.
- Add probiotics (optional): If using, open the probiotic capsule and sprinkle the powder into the mixture. Pulse a few times to incorporate.
- Taste and adjust: Sample your cream cheese and adjust flavors if needed—add more salt for saltiness, lemon juice for tanginess, or nutritional yeast for cheesiness.
- Chill: Transfer to an airtight container and refrigerate for at least 2 hours before serving to allow flavors to develop and the mixture to firm up.
Serving Vegan Cream Cheese
This vegan cream cheese is incredibly versatile and can be used just like traditional cream cheese. Spread it generously on your morning bagel or toast. It’s perfect for layering on sandwiches or wraps like my California Turkey Club Wraps (just substitute the turkey for plant-based protein).
You can also use it as a base for dips – try mixing in herbs and garlic for a tasty appetizer served with fresh vegetables or crackers. For a sweet version, add a touch of maple syrup and cinnamon to serve with fruit.
This cream cheese works beautifully in no-bake desserts like cheesecakes. It can even replace regular cream cheese in many baking recipes like the delicious Copycat Crumbl Salted Caramel Cheesecake (just substitute equal amounts).
Store any leftovers in an airtight container in the refrigerator for up to one week.
Frequently Asked Questions
Why isn’t my vegan cream cheese smooth enough?
If your cream cheese isn’t perfectly smooth, you likely need to blend it longer or soak your cashews for more time. Make sure you’re using a powerful food processor or blender. Adding a bit more liquid can also help achieve a smoother consistency.
Can I make this nut-free?
Yes! You can substitute the cashews with firm tofu (pressed to remove excess water). Sunflower seeds that have been soaked overnight also work well as a nut-free alternative.
How long does homemade vegan cream cheese last?
When stored in an airtight container in the refrigerator, this vegan cream cheese will stay fresh for up to 7 days. You’ll know it’s still good if it maintains its creamy texture and doesn’t develop any off smells.
Can I freeze vegan cream cheese?
Yes, you can freeze this vegan cream cheese for up to 3 months. The texture might change slightly upon thawing, but giving it a quick stir or re-blending can help restore its creaminess.
What can I use instead of nutritional yeast?
While nutritional yeast provides that distinctive cheesy flavor, you can omit it if necessary. To compensate, try adding a bit more salt and lemon juice. White miso paste (1 teaspoon) can also add a nice umami flavor similar to nutritional yeast.
Final Thoughts
This homemade vegan cream cheese will transform your plant-based breakfast and snack game! Whip up a batch this weekend and discover how simple it is to make creamy, dairy-free spreads that everyone will love.
More Recipes to Try!
- Elegant Goat Cheese Puff Pastry Appetizers
- Whipped Ricotta Hot Honey Dip
- Cheesy Parmesan Mozzarella Bites
- Homemade Cheese Bread Recipe
- Creamy Bruschetta Dip Recipe
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