Name: Vegan Cream Cheese Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Vegan
Ingredients: 1 and 1/2 cups raw cashews; 1/3 cup non dairy plain yogurt (Silk plain unsweetened Cultured Coconut Yogurt recommended); 2 and 1/2 tablespoons distilled white vinegar; 1 tablespoon white miso (Shiro Miso recommended); 1/4 teaspoon maple syrup; 1 teaspoon nutritional yeast; 1/2 teaspoon salt, more to taste if needed; 1/2 teaspoon onion powder; 1 recipe vegan cream cheese (base); 1/2 teaspoon granulated garlic or 1 small garlic clove, minced; 1/2 teaspoon dried Italian seasoning or some fresh herbs; 1/2 teaspoon dried dill or 1 tablespoon fresh dill; 1-2 tablespoons chives, diced (optional); 1 recipe vegan cream cheese (base); 2 tablespoons sun-dried tomatoes, finely chopped (packed in oil), or more to taste; 2 tablespoons vegan pesto, or more to taste; 1 recipe vegan cream cheese (base) (omit the onion powder when making base for this); 1/4 cup or more of your favorite jam, jelly, or preserves (orange marmalade or apricot jam recommended)

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Introduction

This creamy vegan cream cheese is a delicious, dairy-free alternative that’s perfect for spreading on bagels, bread, or enjoying as a dip. Made primarily with cashews and a few simple ingredients, it’s smooth, tangy, and easy to customize with your favorite flavors.

A wooden round plate holds a bagel cut in half with sesame and poppy seeds on the top half, showing a soft, airy inside; one bottom half is spread thickly with creamy, pale beige hummus, the other bottom half has two bright red tomato slices with visible seeds and juicy texture. Next to the plate is a white bowl filled with more hummus, and a knife with a green handle rests inside. A white and blue striped cloth sits in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups raw cashews
1/3 cup non dairy plain yogurt (e.g., Silk plain unsweetened Cultured Coconut Yogurt)
2 and 1/2 tablespoons distilled white vinegar
1 tablespoon white miso (e.g., Shiro Miso)
1/4 teaspoon maple syrup
1 teaspoon nutritional yeast
1/2 teaspoon salt, more to taste if needed
1/2 teaspoon onion powder
1/2 teaspoon granulated garlic or 1 small garlic clove minced
1/2 teaspoon dried Italian seasoning or fresh herbs
1/2 teaspoon dried dill or 1 tablespoon fresh dill
1-2 tablespoons chives, diced (optional)

For flavor variations, you can prepare the vegan cream cheese base and then add:

2 tablespoons sun-dried tomatoes, finely chopped (packed in oil), or more to taste
2 tablespoons vegan pesto, or more to taste
Omit onion powder and add 1/4 cup or more of your favorite jam, jelly, or preserves (e.g., orange marmalade or apricot jam)

Instructions

Step 1: Add the raw cashews to a pot and cover them with water. Bring to a boil and cook for 10 minutes to soften the cashews. Drain thoroughly.
Step 2: Transfer the drained cashews to a food processor. Add the non-dairy yogurt, distilled white vinegar, white miso, maple syrup, nutritional yeast, salt, onion powder, granulated garlic, Italian seasoning, dill, and chives if using. Process until the mixture is smooth and creamy, stopping occasionally to scrape down the sides. This may take a few minutes.
Step 3: Enjoy the cream cheese immediately or cover and chill it in the refrigerator. Chilled cream cheese tends to have a better texture and flavor.
Step 4: For different flavor variations, mix in sun-dried tomatoes, vegan pesto, or your preferred jam after making the base cream cheese.

Tips & Variations

Soaking the cashews longer (even overnight) can make the texture even smoother and creamier.
For a stronger tang, increase the amount of vinegar slightly to suit your taste.
Experiment with fresh herbs like basil, parsley, or thyme for seasonal variations.
Use this cream cheese as a dip for veggies or a spread on sandwiches, wraps, and crackers.

Storage

Store the vegan cream cheese in an airtight container in the refrigerator for up to 5 days. Before serving, allow it to come to room temperature for a softer texture, or stir well if it firms up. It can also be frozen, but the texture might be slightly less creamy upon thawing.

How to Serve

A close-up image shows a sesame seed bagel sliced in half and placed on a round wooden board with a white marbled surface underneath. One half of the bagel is spread evenly with a creamy, beige hummus layer with a smooth but slightly textured surface. Nearby, the other half has two bright red, juicy tomato slices stacked on top, showing their inner seeds and flesh clearly. In the background, a woman's hand is gently holding the hummus-covered bagel half, ready to lift it. The colors and textures of the bagel, hummus, and tomato create a fresh and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides cashews?

Cashews provide the creamiest texture, but you can try almonds or macadamia nuts if soaked well. Keep in mind the flavor and texture may vary.

Is this recipe nut-free feasible?

This particular recipe relies on cashews for creaminess, so it’s not suitable for a nut-free diet. However, you could experiment with tofu-based or coconut cream-based vegan cream cheeses for nut-free options.