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    Home » Recipes » Vegan Cheeses

    February 11, 2018 110 Comments

    Vegan Cashew Cream Cheese - 3 ways

    12.4K shares
    Jump to Recipe

    I bring you Vegan Cashew Cream Cheese - 3 ways. Check out this easy vegan recipe where I show you how to make you homemade vegan cream cheese with options to make a classic plain, herb & garlic, or fruity flavours. 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. Take a look at this amazingly scrumptious, dairy-free, vegan recipe!

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    Boy am I glad this recipe was requested by so many of you because oooo-eee is this yummy! When designing my Vegan Cashew Cream Cheese 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.

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    Cashews are used as the creamy base. For flavor, 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. Ooh la la!

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    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!

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    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'!

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    To Make Vegan Cashew Cream Cheese:

    Add the softened or soaked 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.

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    Blend to get the mixture as smooth as possible, stopping to scrape the sides as needed.

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    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.

    Once ready to serve, my Vegan Cashew Cream Cheese will firm up and become nice and spreadable. Try it on bagels, crackers, toast, a dip for veggies, or whatever takes your fancy!

    Vegan Cashew Cream Cheese - 3 ways! 6 ingredient, easy to make, cream cheese plus optional additions so you can make a fruit cream cheese, such as strawberry or pineapple, or a garlic & herb cream cheese. Perfect creamy, slightly tangy, spreadable, vegan cream cheese. Dairy-free. #itdoesnttastelikechicken #veganrecipes #vegancheese #dairyfree

    Common Questions:

    How long can I store Vegan Cream Cheese? 

    Store leftovers covered in the fridge for up to two weeks.

    Can I freeze Vegan Cream Cheese? 

    Yes you can. But be sure to keep stored in a sealed container to avoid any freezer burn. Also note that freezing and then defrosting may affect the consistency. Best to defrost in the fridge rather than at room temperature. Defrosting in the microwave is not advised.

     

    Bon Appetegan!

    Sam Turnbull

    Print Recipe
    5 from 119 votes

    The Best Vegan Cream Cheese

    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.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course : BreakfastSide DishSnack
    Cuisine : AmericanCanadian
    Servings: 8 (makes just over 1 cup)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 cup raw cashews, softened (see below)
    • 2 tablespoons refined coconut oil
    • 1 tablespoon lemon juice
    • 1 tablespoon apple cider vinegar
    • 2 teaspoons white miso paste
    • ¼ teaspoons salt or to taste
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    Instructions

    To soften the cashews:

    • 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.

    To make the vegan cashew cream cheese:

    • 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.

    Nutrition

    Calories: 123kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 1.1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    Print Recipe
    5 from 85 votes

    Fruity Vegan Cream Cheese

    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.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course : BreakfastSnack
    Cuisine : AmericanCanadian
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 recipe Vegan Cashew Cream Cheese (above)
    • 2 - 6 tablespoons jam, jelly, or preserve of choice (strawberry, raspberry, pineapple, blueberry, etc)
    • 1 tablespoon refined coconut oil
    • vegan food colouring (optional)
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    Instructions

    • 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.

    Notes

    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 jellies don't provide much colour so if you want it bright, add food colouring of choice for a fun colour.

    Nutrition

    Calories: 138kcal | Carbohydrates: 5g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.7mg | Calcium: 6mg | Iron: 1.1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
    Print Recipe
    5 from 87 votes

    Garlic and Herb Vegan Cream Cheese

    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!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course : BreakfastSnack
    Cuisine : AmericanCanadian
    Servings: 8
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 recipe Vegan Cashew Cream Cheese (above)
    • 1 clove garlic
    • ½ teaspoon oregano
    • ½ teaspoon dired parsley
    • ½ teaspoon dried basil
    • ¼ teaspoon dried dill
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    Instructions

    • 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.

    Nutrition

    Calories: 124kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Sodium: 130mg | Potassium: 106mg | Sugar: 1g | Vitamin C: 0.8mg | Calcium: 9mg | Iron: 1.2mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.



    « Vegan Linzer Heart Cookies
    Vegan Hashbrown Potatoes »

    Reader Interactions

    Comments

    1. Rachelle says

      September 24, 2022 at 6:04 pm

      I prefer to avoid oil. Will this recipe still work while omitting the oil?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 12:01 pm

        Yes, but the cheese won't firm up as much so it will be a softer spread. Enjoy!

        Reply
    2. Janet says

      September 20, 2022 at 10:06 pm

      Is there some other fat that can be substituted for the coconut oil in this recipe?

      Reply
      • Sam Turnbull says

        October 06, 2022 at 11:46 am

        Hi Janet, coconut oil is unique in that it firms up at room temperature so no other oil will work for this.

        Reply
    3. izzi says

      May 31, 2022 at 5:03 pm

      I had the same question about how to use this to make cream cheese frosting?

      Reply
      • Mary says

        June 10, 2022 at 11:26 am

        Is it possible to substitute the vinegar for another non-vinegar source?

        Reply
        • Sam Turnbull says

          June 13, 2022 at 9:23 am

          You could try lemon juice.

        • Ruby says

          July 14, 2022 at 6:29 pm

          Have not tried. My partner has bodily problems with cashews...Any suggestion for substitutes?

    4. Alison says

      April 29, 2022 at 10:44 am

      Hi. While the spreadability and ease to make is fantastic I do find the vinegar gives it too much tang for me. I would cut the apple cider vinegar down to a teaspoon next time.
      Do you think I could add sugar and vanilla and make icing for carrot cake?
      Thanks

      Reply
    5. Sam says

      April 19, 2022 at 9:03 am

      Can this be frozen?

      Reply
    6. Hadley says

      March 30, 2022 at 1:46 pm

      5 stars
      Delicious! I made the garlic herb and the fruit flavored one, I used strawberry preserves. Yum. Next time I make the garlic herb one I might add black pepper and fresh chives. Made both in my Blendtec twister jar with no problems. Came out super smooth. Thanks for another great recipe, Sam!

      Reply
      • Sam Turnbull says

        April 01, 2022 at 4:35 pm

        You're most welcome Hadley!

        Reply
    7. Alison T says

      January 29, 2022 at 1:35 am

      5 stars
      Hey Sam, greetings from Adelaide, Australia!
      Thanks a million for this recipe (and for your website overall really). I made this cashew cream cheese, the herby version, plus added a half teaspoon of cracked pepper, and it is just DIVINE. So creamy, yet firm, with a deep savoury flavour ... and delicious! My omni husband keeps sneaking back to have more, and thinks we should have some in the fridge all the time. So do I really. Highly recommend 🙂

      Reply
    8. Irene McDonald says

      January 06, 2022 at 10:24 am

      5 stars
      Angela shared her recipe with me and it was so good, I am making some for myself. We had the cheese with the herbs and it was sooooo good. Thanks Sam for another great cheese substitute!

      Reply
    9. Angela says

      December 19, 2021 at 8:28 pm

      5 stars
      I’ve just made the garlic & herb cream cheese, it’s delicious - thank you!

      Reply
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    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

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