How do I make vegan cream cheese at home?

To make vegan cream cheese, soak 1 cup of raw cashews in hot water for at least 30 minutes or overnight in cool water for a creamier texture. Drain and rinse the cashews, then blend them in a food processor with 1/4 cup unsweetened non-dairy yogurt, 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, and 1/2 teaspoon salt. Blend until smooth, stopping to scrape down the sides as needed. Adjust the lemon juice or salt to taste. Chill before serving for best flavor.

How can I add different flavors to vegan cream cheese?

You can mix in fresh herbs and spices to customize your vegan cream cheese. Try adding 3 tablespoons chopped chives and 1 teaspoon onion powder for a classic taste. Other options include sun-dried tomatoes, roasted red peppers, or a bit of chipotle in adobo for smoky heat. Simply fold these into the cream cheese after blending or pulse briefly in the processor to keep some texture.

How long does homemade vegan cream cheese stay fresh in the fridge?

Homemade vegan cream cheese can be stored in an airtight container in the refrigerator for up to two weeks. Always use a clean utensil to scoop it out, and check for any off smells or changes in texture before using.

Can I freeze vegan cream cheese, and will freezing affect its texture?

Yes, vegan cream cheese can be frozen in a sealed container to prevent freezer burn. However, freezing may change the texture, making it less smooth once thawed. To minimize changes, defrost it slowly in the refrigerator rather than at room temperature or in a microwave.

Is homemade vegan cream cheese suitable for baking or frosting recipes?

Homemade vegan cream cheese is best used as a spread rather than for baking or frosting, as it may not hold texture well under heat or when whipped. For recipes requiring cream cheese in baked goods or frosting, store-bought vegan cream cheese products are more reliable.

Vegan Cream Cheese Recipe in 5 Minutes with 3 Flavors

Name: vegan cream cheese
Prep time: PT-973254H10M4S
Total time: PT-486627H5M2S
Cuisine: Plant-Based
Ingredients: 1 ½ cups raw cashews (soaked); ¼ cup unsweetened non-dairy yogurt (soy, almond, or coconut, plain); 1 tablespoon lemon juice; 1 tablespoon apple cider vinegar; ½ teaspoon salt; Optional: 3 tablespoons chopped chives; Optional: 1 teaspoon onion powder; Optional for variation: 2 tablespoons refined coconut oil (adds creaminess and firmness); Optional for umami depth: 2 teaspoons white miso paste

Description

🌱 Vegan Cream Cheese is a smooth, dairy-free spread that’s perfect for bagels, crackers, and veggies.
🥄 Ready in just 5 minutes with simple plant-based ingredients, it offers a creamy texture and delicious flavor without dairy.

Ingredients

Scale

1 ½ cups raw cashews (soaked)

¼ cup unsweetened non-dairy yogurt (soy, almond, or coconut, plain)

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

½ teaspoon salt

Optional: 3 tablespoons chopped chives

Optional: 1 teaspoon onion powder

Optional for variation: 2 tablespoons refined coconut oil (adds creaminess and firmness)

Optional for umami depth: 2 teaspoons white miso paste

Instructions

Soak Cashews: Rinse and soak 1 ½ cups raw cashews in water overnight or for at least 4 hours to ensure a creamy texture. Quick-soak in hot water for 30 minutes if short on time.

Blend Base: Drain and rinse the cashews. Add them to a high-speed blender along with ¼ cup unsweetened non-dairy yogurt and ½ cup fresh water. Blend until smooth, scraping the sides as necessary.

Add Flavor: Mix in 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, ½ teaspoon salt, nutritional yeast (if using), and any optional flavorings like chives or onion powder. Blend again until fully combined.

Adjust Consistency and Flavor: Taste and add more lemon juice, salt, or water to reach desired creaminess and tang. For a richer texture, add 2 tablespoons melted refined coconut oil or umami depth with miso paste.

Chill: Transfer the cream cheese to an airtight container and refrigerate for at least 1 hour to firm up and let flavors meld.

Serve: Before serving, stir gently to restore smooth texture. Use as a spread on bagels, crackers, or as a base for dips and sauces.

Notes

💧 Soak cashews in boiling water for at least 30 minutes to speed up softening.
🥥 Use refined coconut oil to add firmness and creaminess without coconut flavor.
🍋 Choose plain, unsweetened non-dairy yogurt to avoid extra sweetness or off flavors.

Prep Time: 5-15 minutes active prep
Soaking and Chilling Time: 30 minutes to overnight soaking + 1 hour chilling
Cook Time: 0 minutes
Category: Spread
Method: Blending
Cuisine: Plant-Based

Nutrition

Serving Size: 2 tablespoons
Calories: 130 kcal
Sugar: 1-2 g
Sodium: 140 mg
Fat: 11 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: Vegan Cream Cheese, Dairy-Free Spread, Plant-Based Cream Cheese, Cashew Cream Cheese