Just a few weeks ago, I received two emails back to back, both requesting the exact same thing: a vegan cream cheese recipe. It’s fairly easy to buy vegan cream cheese these days so I hadn’t thought of making my own, but both of these ladies said they would prefer to make it from scratch. Well, wish granted ladies, I bring you Vegan Cashew Cream Cheese. Boy am I glad this recipe was requested because oooo eee is this yummy!
When designing this recipe I knew I wanted to make it as easy as possible (in true fuss-free vegan style). No days spent culturing and no hard to find ingredients. My Vegan Cashew Cream Cheese takes 25m minutes or less to make (plus 1 hour of setting time) and only requires 6 ingredients. Easy peasy.
Cashews are used as the creamy base. For flavour, a combination of apple cider vinegar, lemon juice, and white miso paste are added, which when combined together add the perfect amount of tang and umami. Coconut oil is also added to both help the cheese firm up when setting in the fridge, and so the cheese will get a bit melty when spreading on a hot bagel.
The result is the perfect creamy, slightly tangy, spreadable, vegan cream cheese. Oh la la!
But it get’s better! Not only did I give you a recipe for a plain vegan cashew cream cheese, but I have also included additional instructions so that you can make your very own fruit cream cheese. I made this super cute vegan strawberry cream cheese. You could also try pineapple, raspberry, blueberry, any flavour you like!
AND I even included additional instructions so that you could make your very own garlic & herb vegan cream cheese. How fun is that? You can have all the vegan cream cheese you want and customize it as you please. Now let’s get spreadin’!
To make Vegan Cashew Cream Cheese: add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor.
If you are making one of the flavoured cream cheese recipes then add the additional ingredients here too.
Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve.
The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
6 ingredient, easy to make, cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Enjoy this plain as is, or use one of the additional recipes to make a fruit-flavoured spread or a garlic and herb spread.
- 1 cup raw cashews, softened (see below)
- 2 tablespoons coconut oil
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons white miso paste
- 1/4 teaspoons salt or to taste
You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
Add the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt to a food processor. Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish, and smooth the top with a spatula. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Add these additional ingredients to make a fruit cream cheese, such as strawberry, pineapple, raspberry, blueberry or any flavour you like! Perfect creamy, slightly tangy, spreadable, vegan cream cheese with the sweetness of fruit.
- 1 recipe Vegan Cashew Cream Cheese (above)
- 2 - 6 tablespoons jam, jelly, or preserve of choice (strawberry, raspberry, pineapple, blueberry, etc)
- 1 tablespoon coconut oil
- vegan food colouring (optional)
When making the Vegan Cashew Cream Cheese add in the jam, additional coconut oil, and food colouring (if using) to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Mixing in the jam will soften the texture quite a bit, so in this version, I add an additional tablespoon of coconut oil to help it firm up when chilled.
Some jams and jelliesΒ don't provide much colour so if you want it bright, add food colouring of choice for a fun colour.
Add these additional ingredients to the basic recipe for Vegan Cashew Cream Cheese to make your very own Garlic & Herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese with a kick!
- 1 recipe Vegan Cashew Cream Cheese (above)
- 1 clove garlic
- 1/2 teaspoon oregano
- 1/2 teaspoon dired parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried dill
When making the Vegan Cashew Cream Cheese add in clove of garlic, oregano, parsley, basil, and dill to a food processor and blend until as smooth as possible, stopping to scrape the sides as needed.
Pour the cream cheese into a small dish. Cover, then let set in the fridge for 1 hour, or until ready to serve. The vegan cream cheese will firm up and become nice and spreadable. Store leftovers covered in the fridge for up to two weeks.
Bon appetegan!
Sam.
This looks amazing!! Would it be the same without the miso paste? I have everything except for the miso.
Miso adds a fermented aged taste, so no it wouldn’t be the same. I would recommend waiting until you have the miso before making. Enjoy!
Okay thank you!
I’m newly vegan (been a vegetarian for 8 years), and looooove cheese. Just wondering how long these last in the fridge? And other vegan sauces like tazitki and sour cream? Thanks!!
I would say about a week when kept in an air-tight container. I hope you love the vegan cheeses!
I’m sure it won’t last that long. Thanks! Just bought your cookbook too. Love it! Thanks for being awesome.
Haha! Awesome π
I made this yesterday and it was amazing. I didnt “clog’ up the roof of my mouth like normal cream cheese does. (I have a heavy hand) :0) I will go heavier on the lemon juice and vinegar next time I make it, for a little extra “Oomph”. Or add some green chiles or chile sauce? My mind is spinning with the possibilites. My daughter called me “Queen” because of this cheese! We have put it on vegan crackers, tortilla chips, bagels, toast and even just a spoon. Side note… I have cashews soaking for the melty nacho cheese…(batch # 2). I am so glad I found your website.
I’m so glad you found me too, Jennifer! Thrilled you enjoyed the recipe so much and I hope you enjoy the nacho cheese as well π
Why do you use a food processor as opposed to a high powered blender? Does it make a difference? Will the coconut oil taste like coconut oil in the cream cheese? Can we sub a different oil? Just found your blog and am loving it already.
Thanks in advance!
Hi Deb! So happy you are loving my blog. Food processors are better at handling thicker textured things, while blenders are really more for liquids. Refined coconut oil has no taste so you can use that if you don’t want any coconut flavour. Other oils will not work in this recipe. Coconut oil has the unique quality of being firm at room temperature but melts easily which is what gives this cream cheese it’s consistency. Enjoy!
I just made the cream cheese today with homemade blackberry jam. It was delicious! Even my non-vegan husband loved it . Thank you!!!
Wonderful! So happy you enjoyed, LeAnn π
Hi Sam,
Today I made the sweetened variation of cashew cream cheese. For whatever reason I didn’t add the miso. Do you think this would affect the longevity? It does taste great.
I have also made the herbed version and both my husband and I really enjoyed it! I did
remember the miso in that one and I think it has been in the frig about 2 weeks.
The miso just adds an umami flavour and won’t change the shelf life. So happy you are loving them π
The only reason I’m interested in making my own cream cheese is I want the firmness of block cheese. Can only find spreadable at Sprouts.
Hi Susan, this isn’t as firm as block cheese, this is more spreadable like your average cream cheese. Enjoy!
This on an everything bagel is my life right now – herb and garlic variation!
Your life sounds amazing!! So happy you are loving it, Holly π
I’m transitioning into a new Vegan life and cheese is the last to go so thank you for this cream cheese recipe! I’m so excited to try all the flavors!
Congrats, Kristina! You’re most welcome. I hope you enjoy the recipes, and let me know if you ever have any questions or need any support π
you are mad scientist-level brilliant! π
Bahaha! Thank you, welcome to my laboratory…
Love these simple ingredients! I made the strawberry one and it tastes just like the real thing!
Yay!! Simple is the name of the game here on It Doesn’t Taste Like Chicken π So happy you enjoyed it, Amber!
I’ve tried cashew cream cheese recipes before and while they always come out creamy, they never taste like cream cheese. I think you’ve cracked it with this one – the miso and the vinegar do the job. I’ve just made the plain one and it is really delicious.
I had all the ingredients to hand except coconut oil, which I replaced with veg shortening for the solid fat – no idea if it changes the taste at all, but my version definitely doesn’t seem to have suffered for it.
Thanks for the recipe!
Wonderful! So happy you enjoyed it so much! Yes, the miso and vinegar add that tangy aged taste. I think veg shortening is the perfect substitute π
Please do not try this recipe in a vitamix. It was a disaster. I transferred to food processed and it was great.
Yes that’s why I recommend a food processor! Blenders are great for liquids but food processors are for more solid things such as this cheese. So happy you enjoyed it!
Yes! Just tried with my NutriBullet, which is my go-to for a lot of sauces and things but this recipe would need more liquid to work in that. My food processor worked much better for this. Dont remember what dairy cream cheese tasted like but this was a nicely flavored recipe!
So happy you liked it, Angelica π
You have outdone yourself, Sam! The yum factor on this stuff is off the charts. I like that it has more texture than cream cheese. I always hated the mouth feel that cream cheese has. I made the garlic/herb version and I can tell it is going to be a lunch staple in our house. Thank you, thank you, thank you. I have said it before and I will say it again, “You rock!”
Sandy, you rock!! Thank you so much for the lovely comment and thrilled you loved the recipe so much! I definitely devoured all of the garlic and herb cream cheese first myself- so good! π
Thanks for giving this the old college try Sam! I have been trying to make cream cheese since my husband and I went off dairy about 4 years ago. I’m sorry to say this still isn’t the ‘cream cheese’ taste and texture I crave. As I mentioned, I had tried cashews a long time ago to mimic the creaminess of cream cheese and I couldn’t achieve it then either. To be honest, I taste the cashews, lemon juice and I taste the miso as well. I will continue to look for a base that will give me the mouth feel and flavor I’m looking for. If I come up with it, I’ll be sure to post it. The closest I had come to the tang and creaminess in the past was to add a probiotic capsule (opened) to a can of coconut milk (full fat) and let that ferment for a bit. I also used powdered lactic acid (after buying “The Non-Dairy Evolution Cookbook” and found that it does add tang. Cream Cheese seems to be one of the hardest cheeses to make non-dairy. I suppose that is why Daiya seem to be the only company who almost nails it. I realize that you have not had dairy in such a long time, it might be hard to remember what it really tastes like. I am not lactose intolerant so I can go back to dairy products to check for the taste when I do my experimenting. I just choose not to eat dairy on a daily basis for healthy body reasons.
Sorry you didn’t enjoy it, Maria.
Just what I have been looking for! i just couldn’t think of what to add to downplay the cashew taste – miso!! You are a genius :). By white do you mean shiro miso? The link on Amazon was confusing as some reviews/question answerers said it was red. I usually use Eden foods shiro miso so assuming that would be fine here?
Haha, thank you, Maureen π Yes that type of miso should work fine. Enjoy!
Since coconut oil is so healthy by itself, I can’t see why you would want to omit it. It is not your average everyday rancid oil from the supermarket, unless, of course, you are allergic to coconut. I just made this and I’m going to see what it tastes like in about an hour or so when it is chilled. I have to say, I’ve tried cream cheese with cashews in the past and it just didn’t do it for me. There is a certain texture and tang to cream cheese. Let’s see what we get after it is cold. I’ll also try it tomorrow morning so that it has time to let the flavors melt together for a bit. I am so hoping this turns out like the Daiya Cream Cheeze I buy because it is the closest thing I can find to the taste and texture of dairy cream cheese. Thanks for posting this recipe.
Thai recipe looks absolutely amazing. One question though, Im allergic to soy so I have to avoid anything with even a hint of it in it. Is there something that can be substituted for the miso?
there are soy-free miso made from chickpeas…
I was going to say the same thing, chickpea miso π
Yay! Thankyou both!
I hate hate hate to ask this, but I so need cream cheese! Soooooo, hereβs my irritating question: any chance this will work without the oil? Really trying to eat omit oil and instead eat unprocessed healthier fats.
Omit oil, not eat it lol
I was wondering the same thing. Can we just omit the oil?
I’m going to give it a try without oil!
Can you let us know the outcome pleeeeeease
Haha, no problem. The coconut oil here works to set the cream cheese when chilled, and also make the cheese melt a bit when spread on a hot bagel. If you omit it you would just have a seasoned cashew paste. It might be good, I haven’t tried it so I’m not sure. Hope that helps!
can’t you use tapioca flour like for your mozzarella cheese recipe in some way to make this without added oil?
Tapioca makes vegan cheeses stretchy, it doesn’t provide the same texture of firming it when cold and being melty when hot. Sorry!