Print

Vegan Cream Cheese Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

This creamy and tangy vegan cream cheese recipe is made from soaked cashews blended with non-dairy yogurt, white vinegar, miso, and flavorful seasonings to create a delicious plant-based spread. It can be customized with herbs, garlic, sun-dried tomatoes, or sweet jams, making it perfect for spreading on bagels, bread, or serving as a dip with crackers and veggies. A healthier alternative to dairy cream cheese, it offers rich taste and creamy texture suitable for vegan and lactose-intolerant diets.

Ingredients

Scale

Base Vegan Cream Cheese

  • 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

Herbed and Garlic Variation

  • 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)

Sun-Dried Tomato Variation

  • 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

Sweet Jam Variation

  • 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)

Instructions

  1. Soak and Boil Cashews: Add the raw cashews to a pot and cover them with water. Bring the water to a boil and let the cashews simmer for 10 minutes to soften them, which helps create a smooth and creamy texture. Drain the cashews well once they are softened.
  2. Blend Ingredients: Transfer the drained cashews to a food processor. Add the non-dairy plain yogurt and all other base ingredients: distilled white vinegar, white miso, maple syrup, nutritional yeast, salt, and onion powder. Process the mixture until it becomes smooth and creamy, stopping occasionally to scrape down the sides of the processor bowl to ensure everything is well blended. This process may take a few minutes.
  3. Customize and Serve: You can enjoy the vegan cream cheese immediately for a fresh taste, or cover and chill it in the refrigerator for better flavor and firmness. Use it as a spread on bagels, bread, or as a dip with crackers and vegetables. For different flavors, mix in your preferred herbs, garlic, sun-dried tomatoes, pesto, or jams as described in the ingredient variations.

Notes

  • Chilling the vegan cream cheese improves firmness and flavor.
  • Omit onion powder when making the sweet jam variation.
  • You can adjust the salt and vinegar levels to suit taste preferences.
  • This cream cheese can be stored in an airtight container in the fridge for up to 5 days.
  • Try experimenting with fresh herbs like basil, thyme, or parsley for different flavor profiles.
  • Use a high-speed blender or food processor for the creamiest results.
  • Soaking cashews longer (4-6 hours) before boiling can yield an even softer consistency, but boiling for 10 minutes is a quicker alternative.

Keywords: vegan cream cheese recipe, plant-based cream cheese, cashew cream cheese, dairy-free spread, vegan bagel spread, homemade vegan cheese

Find it online: https://servedbynora.com/vegan-cream-cheese-recipe/