Author: I bring you this amazingly scrumptious Vegan Cream Cheese. With this creamy delicious, dairy-free recipe, 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 Cream Cheese takes 25 minutes or less to make (plus 1 hour of setting time) and only requires 6 ingredients.
Boy am I glad this recipe was requested by so many of you because oooo-eee is this yummy! When designing my Vegan 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.
Cashews are used as the creamy base for this cream cheese recipe. 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!
But it get's better! Not only did I give you a recipe for a plain vegan 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'!
How To Make Vegan Cream Cheese:
Add the softened or soaked cashews, coconut oil, fresh 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. Once ready to serve, my Vegan Cream Cheese will firm up and become nice and spreadable. Try it on my Best Vegan Bagels, Easy Crispy Vegan Crackers, or toast up some of my Vegan Sandwich Bread and spread it on there! It also makes for a great dip for veggies, or whatever takes your fancy!
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.
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
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The Best Vegan Cream Cheese
Servings: (makes just over 1 cup)
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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.
- Spread 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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
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Fruity Vegan Cream Cheese
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Ingredients
- 1 recipe Vegan Cream Cheese, (above)
- 2 - 6 tablespoons jam, jelly, or preserve of choice, (strawberry, raspberry, pineapple, blueberry, etc)
- 1 tablespoon refined coconut oil
- Vegan Food Coloring, (optional)
Instructions
- When making the Vegan 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.
- Spread 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
(click stars to vote)
Garlic and Herb Vegan Cream Cheese
Servings:
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Ingredients
- 1 recipe Vegan 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 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.
- Spread 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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕More Vegan Cheese Recipes You Might Enjoy:
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!