Looking for a Vegan Cream Cheese that’s tangy, dreamy, and healthy? This cashew-based spread is so creamy and zesty you'll forget it's dairy-free. Spread this on our Whole Wheat Bagels, and make it a great day!
Let’s ditch the processed stuff and elevate your bagels, wraps, and veggie plates, without sacrificing flavor. This cream cheese recipe is closely related to our cashew sour cream and cashew-based vegan mayo.
Why You'll Love This Vegan Cream Cheese Recipe
- Creamy: Naturally silky without any weird stabilizers.
- Clean ingredients: Just real food like cashews, miso, lemon, a whisper of onion powder, and vinegar; nothing creepy lurking.
- Versatile: Use this cashew-based vegan cream cheese as a dip, base for sauces, or, of course, the star of our Veggie Bagel, a brunch favorite.
- Healthier swap: All the indulgence, none of the artery-clogging nastiness.
Health Benefits
- Cashews = good fats & protein: Cashews keep it luscious while giving you heart-smart monounsaturated fats and essential minerals.
- Miso = umami + probiotic oomph: Fermented goodness that’s gentle on digestion.
- No saturated-fat bomb: Cashews add smoothness without the saturated-fat spike that coconut oil or dairy brings. Diets high in saturated fat have been linked to heart disease.
- Daniel Fast compliant: If you're doing the Daniel Fast, this homemade vegan cream cheese recipe is approved. Omit the bagel and other leavened bread and enjoy it as a spread on a wrap or as a dip with vegetables.
What You'll Need to Make This Vegan Cream Cheese
- Cashews: Ultra-creamy base, nutty richness.
- White or yellow miso paste: Adds saltiness, depth, and gut-friendly notes.
- Onion powder: Mild savory depth
- Lemon: Fresh lemon juice brightens with citrusy tang.
- Apple cider vinegar: Subtle tang and balance.
- Unsweetened, plain coconut milk: Creamy fluidity without a saturated-fat overload
- Fresh dill or chives (optional): Herbal freshness, color, and flavor pop.
How to Prepare
Step 1
Put the cashews in a small pot with water and heat to a gentle boil for 2 to 3 minutes to soften them. Alternatively, soak the cashews in water overnight to make this spread raw vegan.
Step 2
When cashews have softened, drain and add them to a high powered blender with miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar.
Step 3
Blend until smooth and creamy. Enjoy immediately or refrigerate for a few hours to chill.
Top with optional fresh herbs, such as dill, chives, or parsley, if desired.
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Tips for the Perfect Vegan Cream Cheese
- Use Fresh Cashews: For the best flavor, always use fresh, raw cashews. Avoid roasted or salted cashews, as they can alter the taste and texture.
- Soak Cashews Thoroughly: Don’t skip the soaking step. It’s essential for achieving that creamy texture.
- High-Speed Blender: A high-speed blender is your best friend for the smoothest cream cheese. If you don’t have one, a food processor will work, but you may need to blend longer to break down the chunks.
- Customize the Flavor: Don’t be afraid to experiment with different flavors. The base recipe is versatile and can be adapted to suit your taste preferences. For example, add some chives, roasted garlic, or fresh dill.
Serving Suggestions
- Slather it on a toasted Homemade Whole Wheat Bagel, then top with fresh herbs like dill, chives, or parsley.
- Layer it onto our Veggie Bagel, made with a whole wheat bagel, fresh veggies, and a hint of nori seaweed.
- Spread it onto our Tempeh BLT for a creamy flavor boost.
- Use it as a dip for veggies in our Healthy Girl Dinner.
Recipe FAQs
Store your cashew cream cheese in an airtight container in the refrigerator for up to five days, making it great for meal prep.
Yes, you can freeze this cream cheese! Just place it in a freezer-safe container and freeze for up to three months. Thaw in the refrigerator before use and stir well to restore the creamy texture.
This versatile cream cheese is great on bagels, sandwiches, and wraps. You can also use it as a dip for vegetables, or as a base for creamy sauces and dressings.
This vegan cashew cream cheese is a game-changer for anyone looking for a dairy-free alternative that doesn’t compromise on flavor or texture. It's easy to make, endlessly customizable, and packed with nutrients. So, grab some cashews, and let’s get blending! Your taste buds (and health) will thank you.
Related Recipes to Check Out
If you tried this Vegan Cream Cheese or any other recipe on our website, please leave a 🌟 star rating and let us know how it went in the 📝 comments below! We love to get your feedback for improvement.
Vegan Cream Cheese
Equipment
Ingredients
- 1 cup raw cashews, soaked
- 2 teaspoons white or yellow miso paste
- 1½ Tablespoons fresh lemon juice
- ¼ cup coconut milk (or soy milk)
- ½ teaspoon apple cider vinegar
- ½ teaspoon onion powder
- fresh dill or chives (optional)
Instructions
- Put the cashews in a small pot with water and heat to a gentle boil for 2 to 3 minutes to soften them. Alternatively, soak the cashews in water overnight to make this spread raw vegan.
- When cashews have softened, drain and add them to a high powered blender with miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar.
- Blend until smooth and creamy. Enjoy immediately or refrigerate for a few hours to chill. Top with fresh herbs, if using.
- Add (optional) fresh dill, chives, or other herbs, if using.
Erin
I have not tried it on anything toasted. It looks, smells, and tastes like cream cheese. I just added it to a dish and it provided the same consistency that was desired with cream cheese! Chef's kiss!
Gigi & Sersie
We're so glad you enjoyed it Erin! Thank you for your review and feedback. 🙂