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
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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:
Jobie says
I made this today and it is delish. I cut back on the coconut oil and it still set beautifully. I love the texture. I am going to make a herby version and try and duplicate the flavor profile of the Boursin plant based spread. I like that spread but the price point is crazy
Sam Turnbull says
So happy you love it Jobie 🙂
tracy says
Excellent, the addition of miso really takes it to another level. I added a dash of wasabi powder for a really interesting taste, reminded me of goat cheese
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!