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.
Vegan Cashew Cream Cheese
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
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
Fruit Flavoured Vegan Cashew Cream Cheese
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)
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
Nutrition
Garlic & Herb Vegan Cashew Cream Cheese
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
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
Bon appetegan!
Sam.
sarah says
Is the nutrition facts for all 8 servings or one? <3
Melissa says
Just made the herb and garlic version and I couldn’t stop eating it! I’ve been looking for a vegan substitute to my bagel and cream cheese and I’ve found my new favourite. Such a quick and easy recipe with TONS of flavour.
Dawn says
Sam, can this vegan cream cheese be baked? I want to make a vegetable-spiral roll (like cinnamon roll, but savory with vegetables and cream cheese inside). I want to mix this cream cheese with some broccoli, spinach and mushrooms, roll up like a cinnamon roll, and bake. Would the cream cheese work for this?
Res says
I replaced apple cider vinegar with lemon juice, and skipped miso paste (instead, adding some milk to make it more liquidy so it's easier to blend). It still came out good! Love it!
Laura says
I made this yesterday to use as a sub for real cream cheese in a flauta recipe I've heavily modified to make vegan, and it was a success! It tasted great, and although I was concerned about baking it with the coconut oil in it (had visions of oily grease melting out), it was fine and didn't make them greasy or anything. Thank you!
Also, pleeeeeeeese please please consider moving your comment bar to the top of all the comments. It would make it so much more convenient to leave a review, especially in recipes like this that have a million wonderful comments already .
Lee-Anne says
Hi,
I have enjoyed so many of your recipes and want to say thank you!
I made this cream cheese but all i can taste is coconut. I should have waited and bought refined.
Can you recommend any other oils that would have a mild taste? What about sunflower or grapeseed oils?
Thanks so much 🙂
Kelly says
This is delicious! I was looking for a simple vegan cream cheese that didn't require ingredients I don't have on hand and I didn't want to mess around with fermenting. I've tried a few others that were okay, but they weren't anything I've bothered to make a second time.
I had enough soaked cashews to double the recipe and I'm so glad I did. One batch of this would not have been enough, because I'm going to spread it on everything! It's inexpensive to make and it's exactly the taste and texture I was craving. Thanks so much for sharing this.
Sam Turnbull says
Haha! Wonderful! SO happy you love it, Kelly 🙂
Andrea says
Thanks...again!!
Sam Turnbull says
You're welcome 🙂
Katelyn Phillis says
So thankful for this recipe!! The store bought cream cheese just wasnt cutting it for me. (and they always seem to be close to expiring and expensive) Made the garlic and herb one as a spread for my bagels and realized it actually has a pretty similar texture to ricotta! Will definitely be trying this on some lasagna soon!
Sam Turnbull says
Aww that's great, Katelyn!!
Michelle Herr says
Can I use red miso instead of white? Will that affect the teast?
Sam Turnbull says
Red miso has a stronger flavour so it will be a bit punchier, but more importantly, it is dark red in colour so it will turn the cheese a weird colour. If you're ok with that then go for it!
Lindsay says
I know you commented this a long time ago, but I just made it with red miso paste and I wouldn't recommend it. OR I would use half the amount of miso paste suggested. Its a pretty intense flavor and I think I'm going to turn it into a pasta sauce because it does not taste good as a cream cheese like this. OOPS
Rachel says
Can i make this without the oil? I don't use any oils.
Sam Turnbull says
The coconut oil sets the cheese so it firms up. You can make it without oil but the cheese texture will be different. Enjoy!
Jenn says
If we take the oil out do you think tapioca flour could set it? If so, any idea on amount?
Tania says
Where do you buy cashews from? Do you buy in bulk? I am transitioning to vegan diet and I found that cashews drain my food budget the most. Thanks!
Sam Turnbull says
I actually buy mine from a local Indian grocery store where they sell them super cheaply. Try bulk or shopping smaller grocers for better prices. Enjoy!
Michelle says
I made the cream cheese yesterday and it was amazing!! Thankyou! Cafe quality - Yum! I only put a little salt, baring in mind that miso is quite salty anyway. I also added a few sprigs of dill! Sooo good! Thankyou for sharing this recipe! May I ask firstly, how long this will last refrigerated and also... if I top mine up with olive oil, is it likely to last longer? Many thanks.
Lucy says
Costco sells Kirkland organic raw cashews for 2.5 pounds jar for ~$18.00!! If they don't have it in your local warehouse they are also selling online. (They are a little more expensive because Costco is now charging for delivery.) Also "Terrasoul" on Amazon has great organc cashews at a decent price.
Maureen Cram says
Do you think my FP is too large? I blended and blended and blended... all I can taste is tiny pieces of cashew and ACV :(. Have put it in the fridge in a container to see if it gets better. Soaked the cashews overnight and a bit longer.
Sam Turnbull says
Yes it sounds like that might be the case. You can double the recipe, your food processor might have an easier time blending. Hope it turns out for you 🙂
Flora says
Its been a long time since your comment, but I just made this recipe and had the same issues. It came out very grainy (more than grainy, but I cant think of a better word) and the taste of Apple Cider Vinegar is very strong. I'm going to try again, with some modifications. Maybe boil AND soak the cashews, process them alone before adding other ingredients, and taste while adding less ACV and lemon. I'm curious if you gave it another go. 🙂
Maureen Cram says
No. I wanted to get a smaller food processor and see if that helped. But then I found commercial cream cheese at my local South African supermarket so have not bothered.
Flora says
Thanks for the reply! I think Ill try one more time. I can buy it in the local gourmet market, but its so expensive. It would be great if I can tweak the recipe to make at home.
Maureen Cram says
Fingers crossed. Please let me know how it turns out.
Julie says
This is amazing!!! I couldn’t wait until morning, so I just tried it on a small piece of pumpkin spice bagel. . . Delish!!! I can’t wait to try it with a plain bagel and everything seasoning. I am an aspiring vegan and a bagel w/ cream cheese has been my biggest stumbling block. Not anymore! Thanks Sam! You are a genius!
Sam Turnbull says
Oh yay!!!! So thrilled it was such a hit for you Julie!!! Do let me know if you ever have other vegan stumbling blocks 🙂
Felicia says
Can I use this cream cheese for recipes that call for it?
Sam Turnbull says
It should work well with cooking but it might yield different results with baking so I would do a test run first. Enjoy!
Fallon Smith says
Hey Sam! Your site is my absolute favorite! I just ordered your cookbook and convinced my mom to order it as well! She just switched to the vegan lifestyle. I do have one question. She is allergic to nuts. Do you by chance know of a good substitute she could use for cashews? I know that is probably a tough one but I am trying to help her. She was looking at your "heavy whipping cream" in your cookbook (I think that's what it was at least) and she was asking me what to do. I am still waiting on mine from Amazon so not sure exactly which page it is on. She wasn't sure if she could use something different for cheeses and desserts. Thank you so much for all your help! You are awesome and so are your recipes!
Sam Turnbull says
Hi Fallon! So thrilled you are loving my recipes so much, and thank you so much for your support with the cookbooks, I hope you both love them! 🙂 I know many of my readers like to substitute sunflower seeds or pumpkin seeds instead of nuts. They have a different taste and texture and may add a bit of a green hue, but if you are good with that it might be a good option. Depending on the recipe, tofu might be a good substitute as well. Hope that helps!
Donna says
I love this, Sam! I made half the recipe and the only change I made was a tablespoon of Earth Balance instead of the coconut oil - I really hate the taste of coconut oil. This morning I had it on a pumpernickel bagel with some Ikea veggie seaweed caviar and it was like heaven. I've tried all the commercial cream cheeses and this is much better, and so easy. Don't tell anyone but I licked the food processor clean. Your recipes never disappoint.
Dianna says
Have you tried refined coconut oil? It is tasteless and odorless.
As opposed to unrefined coconut oil, which tastes and smells like coconut.
Sam Turnbull says
Oh that's so awesome, Donna! So happy you are enjoying my recipes so much 🙂
Jessica Dunkley says
Curious if this would work in stuffed mushrooms
Sam Turnbull says
That sounds delicious!
Lauren says
I love this recipe so much!! I can’t tel you how many times I’ve made it! I use it as a sandwich spread, for white pizza, and I mix it in with my Mac and cheez base for some extra creaminess. I’m in looove!!
E says
This looks amazing!! Would it be the same without the miso paste? I have everything except for the miso.
Sam Turnbull says
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!
E says
Okay thank you!
Jerusha Borden says
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!!
Sam Turnbull says
I would say about a week when kept in an air-tight container. I hope you love the vegan cheeses!
Jerusha Borden says
I'm sure it won't last that long. Thanks! Just bought your cookbook too. Love it! Thanks for being awesome.
Sam Turnbull says
Haha! Awesome 🙂
Jennifer Comaduran says
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.
Sam Turnbull says
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 🙂
Deb says
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!
Sam Turnbull says
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!
Ashley says
When measuring the coconut oil should it be melted or solid? Thank you!
Sam Turnbull says
Either way is totally fine. Enjoy!
LeAnn says
I just made the cream cheese today with homemade blackberry jam. It was delicious! Even my non-vegan husband loved it . Thank you!!!
Sam Turnbull says
Wonderful! So happy you enjoyed, LeAnn 🙂
Ellen Friess says
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.
Sam Turnbull says
The miso just adds an umami flavour and won't change the shelf life. So happy you are loving them 🙂
Susan Jones says
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.
Sam Turnbull says
Hi Susan, this isn't as firm as block cheese, this is more spreadable like your average cream cheese. Enjoy!
Holly Weddall says
This on an everything bagel is my life right now - herb and garlic variation!
Sam Turnbull says
Your life sounds amazing!! So happy you are loving it, Holly 🙂
Kristina George says
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!
Sam Turnbull says
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 🙂
Kristin says
you are mad scientist-level brilliant! 🙂
Sam Turnbull says
Bahaha! Thank you, welcome to my laboratory...
Amber says
Love these simple ingredients! I made the strawberry one and it tastes just like the real thing!
Sam Turnbull says
Yay!! Simple is the name of the game here on It Doesn't Taste Like Chicken 🙂 So happy you enjoyed it, Amber!
Kirsty says
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!
Sam Turnbull says
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 🙂
Chana says
Please do not try this recipe in a vitamix. It was a disaster. I transferred to food processed and it was great.
Sam Turnbull says
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!
Angelica says
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!
Sam Turnbull says
So happy you liked it, Angelica 🙂
Sandy Mills says
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!"
Sam Turnbull says
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! 🙂
Maria says
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.
Sam Turnbull says
Sorry you didn't enjoy it, Maria.
Maureen Cram says
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?
Sam Turnbull says
Haha, thank you, Maureen 🙂 Yes that type of miso should work fine. Enjoy!
Maria says
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.
Alison says
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?
kokoronagomu says
there are soy-free miso made from chickpeas...
Sam Turnbull says
I was going to say the same thing, chickpea miso 🙂
Alison says
Yay! Thankyou both!
Trish says
I hate hate hate to ask this, but I so need cream cheese! Soooooo, here’s my irritating question: any chance this will work without the oil? Really trying to eat omit oil and instead eat unprocessed healthier fats.
Trish says
Omit oil, not eat it lol
Liz says
I was wondering the same thing. Can we just omit the oil?
Mel says
I'm going to give it a try without oil!
Trish says
Can you let us know the outcome pleeeeeease
Sam Turnbull says
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!
kokoronagomu says
can't you use tapioca flour like for your mozzarella cheese recipe in some way to make this without added oil?
Sam Turnbull says
Tapioca makes vegan cheeses stretchy, it doesn't provide the same texture of firming it when cold and being melty when hot. Sorry!