Vegan Cream Cheese

Name: Vegan Cream Cheese
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 8
Cuisine: American
Ingredients: 1 cup raw cashews, soaked; 2 teaspoons white or yellow miso paste; 1 1/2 Tablespoons fresh lemon juice; 1/4 cup plain, unsweetened coconut milk or soy milk; 1/2 teaspoon apple cider vinegar; 1/2 teaspoon onion powder; fresh dill or chives (optional)

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If you've been searching for a creamy, tangy, and utterly delicious vegan cream cheese, your search ends here. Made with simple ingredients, this cashew-based cream cheese is perfect for spreading on bagels, sandwiches, or wraps. It’s not only incredibly tasty but also healthier than traditional cream cheese, making it a fantastic option with a healthy, plant-based twist.

Vegan cream cheese topped with fresh dill in a square dish; toasted bagel in the background.

This cream cheese recipe is closely related to our cashew sour cream and cashew-based vegan mayo.

Why Cashews?

Cashews are a staple in many plant-based and vegan recipes, and for a good reason. Their natural creaminess and subtle flavor make them an ideal base for dairy-free cheeses, sauces, and desserts. When soaked and blended, cashews transform into a smooth, rich paste that mimics the texture of cream cheese perfectly. Plus, they are packed with nutrients like healthy fats, protein, and vitamins, making them a nutritious choice.

What You'll Need

Cashews
White or yellow miso paste
Onion powder
Lemon
Apple cider vinegar
Unsweetened, plain coconut milk or soy milk
Fresh dill (optional)

Ingredients for vegan cream cheese: cashews, miso pates, lemon, onion powder, apple cider vinegar, coconut milk.

The texture of this vegan cream cheese is smooth and creamy but not firm. The reason for this is that we don't use thickening agents, nor do we use coconut oil, which hardens after it's cooled. We deliberately chose not to use coconut oil because of the high amount of saturated fat content. Diets high in saturated fat have been linked to heart disease. Instead, by adding a small amount of coconut milk or soy milk, you get the creaminess but without all the extra saturated fat.

Tips for the Perfect Vegan Cashew 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 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.

How to Prepare

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 blender.

Also, add the white or yellow miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar. Blend until smooth and creamy.

Cashews, miso paste, onion powder, lemon juice, coconut milk and vinegar in a blender cup. — In a blender, add softened cashews, miso paste, onion powder, lemon juice, coconut milk, and apple cider vinegar.

Cashew cream cheese being blended in a mini blender. — Blend until smooth and creamy.

Add (optional) fresh dill, chives, or other herbs, if using.

Enjoy immediately or transfer to a mason jar or other airtight container and refrigerate to chill. This vegan cream cheese keeps well in the refrigerator for up to 5 days.

Vegan cream cheese in a square dish with fresh dill on top. Spreading spoon on the side.

While You'll Love this Cashew Cream Cheese

Beyond its delicious taste, this vegan cashew cream cheese is packed with health benefits:

Rich in Healthy Fats: Cashews are a great source of monounsaturated fats, which are beneficial for heart health. They are also low in harmful saturated fats.
Fermented Soy: The miso paste in this vegan cream cheese not only adds salt and umami flavor, but the miso is also fermented, which is good for gut health.
Daniel Fast Compliant: This cashew-based vegan cream cheese recipe is compliant with the Daniel Fast. Omit the bagel and other leavened bread and enjoy it as a spread on a wrap or as a dip with vegetables.

Frequently Asked Questions

How long does vegan cashew cream cheese last?

Store your cashew cream cheese in an airtight container in the refrigerator for up to five days, making it great for meal prep.

Can I freeze cashew cream cheese?

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.

What can I use vegan cream cheese for?

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.

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