Delicious creamy cheesy vegan cream cheese! This easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!
I suddenly realized that while we’ve made a lot of different vegan cheeses for this blog, we hadn’t yet made a vegan cream cheese.
So I had to get to work on that!
This vegan cream cheese is simple but seriously good. You will impress yourself with how good this is and you will definitely impress all your guests with it too.
We have tried this out on some non-vegans and the response has been extremely positive! So this is a win for vegans and non-vegans which is a really good thing in my view.
It is extremely delicious served in all the usual ways, on breads, on crackers or on bagels!
You’ll also love our vegan cottage cheese, vegan mascarpone and vegan cheese ball so check those out too.
How To Make Vegan Cream Cheese
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Soak raw cashews in hot water for an hour. Soaking them in hot water shortens the time they need to soak. I’m a fan of this method because you don’t have to try and remember too far in advance that you want to make some vegan cream cheese.
As long as you have a bit more than an hour of lead time you can make it work.
So soak them for an hour in the boiling hot water and then drain them and add them to a blender with lemon juice, coconut cream, distilled white vinegar, salt and onion powder.
Blend until smooth.
Move it to a bowl and add dried dill.
Stir it in.
You can use it right away, or you can just put it into a container and keep it in the fridge.
It firms up a bit more in the fridge so if you prefer a firmer texture, then it will be just right for you after it’s spent some time in the fridge.
But right after blending, it’s ready to go as well.
Ingredient Notes
The cashews create the creamy base for this recipe.
Lemon juice gives it the tang, which is the basis for the cheesy flavor.
Coconut cream – adds creamy flavor and texture and also contributes to the beautiful white color. It also helps it to thicken up nicely once it’s in the fridge. should be canned and unsweetened. You’ll find it in the same section of the supermarket as the canned coconut milk. Note: You do not need to refrigerate your coconut cream first and it does not need to separate, just shake up your can and then pour out the right amount. You can also use full fat, canned, unsweetened coconut milk.
Distilled white vinegar – is just amazing for what it adds in flavor to vegan cheese recipes! I highly recommend you use this vinegar and don’t substitute it.
Onion powder and salt – round off the cheesy flavors in this recipe perfectly.
Dried dill – is optional and you can switch it out for some fresh chopped chives or dried chives or dried basil or anything you like. I really love the flavor of the dried dill with this so as soon as I tasted it I was like: this is it!
Every ingredient in this recipe plays a big part and all are crucial to the result. If you want to add more flavors to this, like some garlic powder or fresh garlic or something like that, do it! But I wouldn’t take any of the flavorings away or it will be too plain.
Soak The Cashews
Okay, so…I’ll admit I don’t always soak cashews in my recipes. This might seem inconsistent and maybe it is. But I reckon in this recipe it is important to soak them.
The reason I think so is that for one thing, you’re creating a really thick cream cheese here. It’s hard to blend without making it easier by soaking the cashews first.
Then, you’re also wanting a super creamy texture here and soaking the nuts does contribute a little towards that.
And then I don’t know if it really does, but I think it helps with the color a little too, keeping it nice and light in color for that perfect cream cheese ‘look’.
Cashew Cream Cheese Q&A
Can I use another kind of nut other than cashews? Cashews really work best for this. They create that smooth texture. Different kinds of nuts will create different textures, which may still taste great and can work well for different things, like almonds work super well for vegan ricotta.
Can I use something other than coconut cream/milk? As mentioned above, the coconut cream helps with thickening and also making it extra creamy. That being said, we did try a version of this using water instead of coconut cream and it still worked! It was just thinner and didn’t thicken up as nicely in the fridge. So you can use a non-dairy milk or a different kind of non-dairy cream or even water and it would still work in this recipe.
Can I use apple cider vinegar instead of white vinegar? No. The distilled white vinegar really creates magic here with the flavor. It really does. Apple cider vinegar will work in a pinch but it is not going to be nearly as good. Seriously. The distilled white vinegar really works magic in this recipe.
Can I make this in the food processor? If you don’t have a blender and all you have is a food processor, then sure. It will not come out as smooth as this though. It will have a slightly grainier texture. Not necessarily bad but if you have a blender, then a blender is the preferred option.
A high powered blender like a Vitamix (my favorite) or Blendtec is of course going to work best. The Vitamix is especially great because it has the tamper (stick) attachment and that really helps with this recipe as you can push down from the top which really helps the process.
Can I use this in a vegan cream cheese frosting? With a couple of adjustments yes! Check out our vegan cream cheese frosting recipe that uses an adaptation of this recipe as its base.
Storing and Freezing
Keep it stored in a container in the fridge and enjoy within around 5 days.
It’s also freezer friendly for up to 3 months. Let it thaw overnight in the fridge and then stir it very well.
More Vegan Cheese Recipes
- Our vegan nacho cheese is divine as a dip or poured over nachos (of course!).
- Our vegan cheddar cheese and sliceable cashew cheese are both firm cheeses that you can put on a cheese board and cut into perfect slices!
- Our vegan cheese sauce is a perfect sauce for a vegan lasagna, it’s like a bechamel sauce but just flavored to be cheesy. And then our vegan mozzarella and vegan ricotta are both divine on pizza!
- Our vegan cashew cheese sauce is the perfect sauce to drizzle over a baked potato or over your pizza slices.
- And then some vegan parmesan cheese is just divine sprinkled over anything and everything!
- Also check out our vegan feta, vegan camembert, vegan brie, vegan blue cheese and vegan goat cheese.
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Cream Cheese
Ingredients
- 1 ½ cups Raw Cashews (225g) soaked in hot water for 1 hour*
- 2 Tbsp Lemon Juice
- ½ cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened
- 1 tsp Distilled White Vinegar
- 1 tsp Salt
- 1 tsp Onion Powder
- ½ tsp Dried Dill Optional
Instructions
- Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don’t have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it’s very smooth.
- Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.
- Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.
Video
Notes
- Soak the cashews. I place the cashews into a bowl and then pour boiling water from the kettle over them. Then just cover with a cloth and leave for an hour to soak.
- Coconut cream. You can also use canned, full fat, unsweetened coconut milk.
- Dried dill. The dried dill is an optional add on, but it adds a lot of delicious flavor so is recommended. You could use dried chives or dried basil instead (in the same quantity).
- Quantity. This recipe makes 13-ounces or around 1 and ⅔ cups.
- Storing. Keep it stored in the fridge for around 5 days. It’s also freezer friendly for up to 3 months.
Grace says
I have been trying to make vegan cream cheese for YEARS. I’ve tried everything from tofu to almonds to cashews and this recipe has been THE ONE that tastes the best and has the creamiest texture. I have a BlendTec so I used to ignore soaking the cashews but that seems to be the trick to the creaminess. I also never have coconut cream on hand so I made it the first time with cashew milk and it came out perfectly. The second time I made it with water instead and the flavor was not nearly as savory. This is perfect for bagels and white pizza sauce!!
Alison Andrews says
So happy to hear this Grace, thanks for the wonderful review!
Susana Lopez-Baker says
If we want a sweet cream cheese, could substituting vanilla and sugar for onion powder and dill do the trick?
Alison Andrews says
Yes that will work! 🙂 If you want a vegan cream cheese frosting, then we have a recipe for that adapted from this one.
Olivia says
I’m so excited to try this recipe! I was wondering if I could use roasted cashews instead of raw ones.
Alison Andrews says
You can, but you’ll have a roasted flavor.
Jasmine says
Hey there,
If I omit the onion powder, do you think I could substitute it in a vegan cheesecake that requires baking?
Thank you!
Alison Andrews says
Hi Jasmine, I’m not sure! I haven’t tested it in a cheesecake as yet.
Caren Page says
Hi Alison! I made this recipe and left out the dill and added chopped jalapeños. I’m trying to match the Philadelphia Spicy Jalapeño cream cheese spread for my son with special needs. It was pretty good but I’m wondering if you have any ideas on how I could make it a closer match. Thank you so much and God Bless.
Alison Andrews says
I would probably just add more of the flavorings listed in the ingredients list for that product, like green bell peppers and then maybe increase the vinegar and lemon juice and see how it goes.
Alina says
Hi! Can I skip the vinegar in this recipe? Thank you!
Alison Andrews says
Yes you can.
Kirsten says
This stuff is awesome! I never have coconut cream around so I just substituted almond milk and it worked just fine. I whack the herbs to it and it’s great as a spread or as a dip.
Thanks for the fantastic recipe!
Alison Andrews says
Wonderful! Thanks so much for sharing Kirsten!
Nic says
Hi, I know that cashew is the best choice for cheese but I am wondering if you have tried other nuts which work. I am on a lectin free diet and cashews are out for me. Thanks, Nic
Alison Andrews says
Hi Nic, you can try it with slivered or blanched almonds. The texture will be a little different though. 🙂
Parul Mehta says
Tastes amazing! Loved it!
Alison Andrews says
Thanks Parul!
Joanne Weber says
Ive been wondering for years how to make a vegan version of my mother’s noodle pudding, which she made with ricotta, sour cream, cream cheese and eggs! Then I made the plain version of your cream cheese (from the icing recipe), and tried thinning it with a little cooking water from elbow macaroni. I was anxious whether one ingredient could take the place of four ingredients in the original, but I am thrilled to say it could, and it did deliciously! I topped it with crunched up homemade granola because I forgot to make almond breadcrumbs. It’s in the oven now. The only other ingredients I added were cinnamon and brown sugar. I didn’t even need salt because the cream cheese is such a perfect balance of tangy and salty. Thank you so much, Alison! Now I can share a taste of my mother’s cooking with my grandsons.
Alison Andrews says
That is so awesome Joanne! Thanks so much for sharing and the wonderful review.
Sue Tuffnell says
Love it, nicer than hubby’s recipe from his running book, lol. Wish there was a nut free version for the kids packed lunch.
Alison Andrews says
Glad you enjoyed it Sue!
Meagan says
Yum, yum, yum! This is so good! It tastes good with and without the dill. Thanks for the recipe!
Alison Andrews says
Thanks Meagan!
Sharon says
I LOVE this, and I don’t like cashews!! We are working on switching to a plant-based diet, and this makes it a little easier!
Alison Andrews says
So glad you like it Sharon! Thanks for sharing!
Aditi says
Hi Alison,
Do you have a recipe for coconut cream?
Alison Andrews says
Hi Aditi, no we don’t. But you can also use full fat coconut milk.
Bill says
I love Tofutti Whipped Cream Cheese which does not have the “tang”. All the vegan cream cheese recipes seem to have vinegar and or lemon juice and I’ve tried some and don’t care for them. Any ideas/suggestions on making this less tangy and perhaps a little sweet?
Alison Andrews says
Hi Bill, sure we adapted this recipe for our vegan cream cheese frosting to be a lot less savory, so if you take a look at the cream cheese part of that recipe, I think it will be what you’re looking for. 🙂
Ioanna Nasios says
but that is the exact same recipe as this one with the lemon and vinegar
Alison Andrews says
There is no onion powder or dill and the vinegar is reduced.
Bettina says
Does it taste coconutty?!
Alison Andrews says
No, not at all!
Carolyn says
This recipe is SO EXCELLENT! From start to finish this only took 65 minutes, and it is hard to stop eating. It has inspired me to try your Raw Strawberry Cheesecake recipe next. Thanks for sharing!
Alison Andrews says
Awesome! Thanks Carolyn!