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Vegan cream cheese

Vegan Cream Cheese

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8


Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!


  • 1 and 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour)*
  • 2 Tbsp Lemon Juice
  • 1/2 cup (120ml) Coconut Cream
  • 1 tsp White Vinegar
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Dill (Optional)


  1. 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.
  2. 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.
  3. 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.


*Weigh the cashews for the most accurate result in this recipe since cup sizes can differ around the world.

*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.

*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).

*This recipe makes 13-ounces or around 1 and 2/3 cups.

  • Category: Appetizer, Side, Gluten-Free
  • Method: Blend
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 8)
  • Calories: 187
  • Sugar: 1.9g
  • Sodium: 303mg
  • Fat: 15.5g
  • Saturated Fat: 4.8g
  • Carbohydrates: 9.3g
  • Fiber: 0.9g
  • Protein: 5.3g

Keywords: vegan cream cheese