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! 💕
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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:
Tricia Tice says
I have a friend who is allergic to every bean, pea, and lentil in existence. Why is the miso paste necessary? Can it be left out or substituted?
Jess @ It Doesn't Taste Like Chicken says
The miso paste gives a rich umami flavor, but it can be omitted. Alternatively, if your friend can have coconut aminos a splash of that might add to the taste.
Kayleigh says
As I was deciding to become a vegan, my biggest issue, as with so many people, was giving up dairy. In particular, cheese! With very faint hope, I decided to see if there were any recipes an unskilled cook such as myself could attempt. Thank God the first recipe I thought I could try to accomplish was Sam's! Not only did I find it superior to dairy cream cheese, store-bought vegan cream cheese, or anything else I could think to smear on my daily bagel... it was my doorway into understanding that I could l LIKE this vegan journey, I could MAKE delicious vegan food!
Nowadays, anytime I have a hankering for an incredibly simple, scrumptious recipe, I think of Sam, and find one. Happily vegan for several years, and I must say that It Doesn't Taste Like Chicken has had a huge part in this. Thank you, Sam!
kat says
Hi, I need a dairy free cream cheese alternative for a carrot cake cookie recipe i’m making for my brother. The cream cheese is for a cream cheese frosting that goes on top. Do you know if this recipe is good for sweet desserts like that? I’ve never substituted cream cheese in baking before so i’m not sure 😅
Kayleigh says
I don't know how this would be with a sweet twist. I always make the version with garlic and herbs, and it is deliciously savory! Probably see how you like the plain version, and possibly consider cutting the miso down a bit?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi kat! Yes, you could definitly make the plain version of this cream cheese and use it in your baking. Enjoy!
Robin Willson says
We made the "regular" cream cheese this morning. Just had it with sliced apples - FABULOUS!! We really like it. Definitely compares with the vegan cheese you buy, but we know we can trust this.
Diana Pfender says
This recipe is so easy and delicious! It beats the Miyoko cream cheese I'd been buying at $5.99 a tub by a mile. Thank you so much for posting this. I'm now a lifelong fan and have downloaded most of the recipes for cheeses and quick meals. 😉
Tara Parsley says
I never have cashews (too expensive), however i had some almonds... so i substituted those for the cashews...and OMG it worked! I have added this to my 'tried and liked' recipe files! 🙂
Thank You!
Herbal Magic says
This did not work at all. It was lumpy and grainy and I could taste all the ingredients, the flavours just didn't blend.
shira says
THIS! tastes exactly like cream cheese - thank you!
Dixie says
Please help-I have noidea what cocoanut oil is. when I look it up I see info on massages..
I really want to make the cream cheeses.......
Jess @ It Doesn't Taste Like Chicken says
Coconut oil should be available in most grocery stores.
Dixie says
Thank you!
Sylwia says
I've made it today following the first recipe and it's come out delicious! Thank you for a lovely recipe.
Jess @ IDTLC Support says
Wonderful!
Mel says
I loved how simple and yummy this turned out! I did not have miso on hand but read in the comments to just use more salt. I doubled the salt and that worked out fine for me. The ACV and lemon juice combination are what I think reslly makes this recipe stand out and taste more like the real thing. Below I'll offer some suggestions for those wanting to substitute ingredients:
For anyone wondering, cashews are the best to use because they soften up when soaked and can offer a slight natural sweetness which could be good if you want to use the spread on bagels and whatnot. Sometimes I use sunflower seeds as a cashew sub (about 2/3 c for every 1 c cashews). Macademia nuts don't require soaking and could work well here in equal parts. Alternatively, soaked and skinned almonds could work (although would probably be a tad grittier).
I haven't personally used this in a frosting but, after making the cream cheese, I imagine it could be combined with dairy free butter and powdered sugar to make a cream cheese frosting. You would just want to store it in the fridge to solidify as best it can. The frosting might not whip up like dairy cream cheese but the proper flavor will still be there!
Sadie says
Hi!
I’ve recently discovered your site. I’ve tried making the vegan cream cheese (w cashews).
It tastes ahhhmazing! That said, I’ve encountered a problem. It went off in 4 days.
It molded. I had kept in fridge so I’m not sure if there is anything I could have done differently. Any sleuthing would be greatly appreciated! I’d love for this to become a staple in my roster of basics AND I can’t afford to waste $$ TIA
Sam Turnbull says
Hi Sadie, this is weird! It has never happened to me before. Maybe one of the ingredients you used was already a bit moldy and so therefor molded quickly? Another tip is that the cream cheese freezes well so if you are worried about this happening again, just store it in the freezer and then thaw at room temperature for about 20 minutes to soften. ENjoy!
sadie says
Thank you! Great suggestion. I will give this another try. I was really impressed with both its texture AND flavor. 😀
Marie says
Hi Sadie! I hope this helps. I have never had a mold issue when I add ascorbic acid powder to my recipes. As I cannot use vinegar at all, I have subs I created. For the apple cider vinegar, I mix in 1/4 teaspoon of ascorbic acid powder into 1 Tbsp of unfiltered apple juice. Make sure it dissolves completely. I created my own vegan mayo that I add 1 tsp of ascorbic acid powder to and it keeps for 3-4 weeks, especially if the refrigerator is very cold, not freezing. 🙂 And if it is not eaten all up first. I always make a quart, too. You do not have to use the substitute, just add ascorbic acid powder.
Rachelle says
I prefer to avoid oil. Will this recipe still work while omitting the oil?
Sam Turnbull says
Yes, but the cheese won't firm up as much so it will be a softer spread. Enjoy!
Nancy says
What would be a soy free option to replace the miso paste?
Jess @ IDTLC Support says
You can omit and add a touch more salt to taste.
Tamära E. says
you can use chickpea miso! it is amazing and soy free.
t.
Janet says
Is there some other fat that can be substituted for the coconut oil in this recipe?
Sam Turnbull says
Hi Janet, coconut oil is unique in that it firms up at room temperature so no other oil will work for this.
Jessie says
I've used avocado, tofu, and yogurt successfully! Doesn't have the melty effect on bagels, but makes it spreadable anyway.
izzi says
I had the same question about how to use this to make cream cheese frosting?
Mary says
Is it possible to substitute the vinegar for another non-vinegar source?
Sam Turnbull says
You could try lemon juice.
Ruby says
Have not tried. My partner has bodily problems with cashews...Any suggestion for substitutes?
Alison says
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
Sam says
Can this be frozen?
Hadley says
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!
Sam Turnbull says
You're most welcome Hadley!
Jen says
Thanks for the tip on the Blendtec Twister Jar. Gonna try it!
Alison T says
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 🙂
Irene McDonald says
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!
Angela says
I’ve just made the garlic & herb cream cheese, it’s delicious - thank you!