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:
Shweta says
Hello Sam, what an amazing cream cheese it turned out to be 😄. Yummy.. Just a quick question, can we store this in the freezer?
Jess @ It Doesn't Taste Like Chicken says
Yes it should freeze fine! That at room temp for about 20 minutes before using.
Shweta says
Thanks so much for the reply!!
Kendra says
I make this once a week to have in our fridge to slather on bagels! It’s a favorite. The perfect balance of tang and umami flavor—just like the recipe claims…and it’s incredibly easy to whip up!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kendra! Yay!! I’m so happy it’s a weekly fridge staple for you 😄
Julie says
Fabulous !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks so much, Julie! 😊
Miriam says
Good, easy recipe. Please could you tell me what amount the nutrition information applies to and is the miso absolutely necessary (I only have red to hand at the moment). Many thanks 🙏
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miriam, so happy you enjoyed it! I updated the nutrition info so it is a little clearer for you 🙂 The miso gives it an aged umami taste (makes it taste cheesy) so you can skip it, but it won't have the same funk. I hope that helps!
Jean says
Can the coconut oil be left out or substituted?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jean, coconut oil becomes solid when chilled so this is what firms up the cheese. No other oil will work for this, but if needed you can try substituting vegetable shortening. Ensure that you are using refined coconut oil which is odorless and flavorless so that your cheese doesn't taste like coconut. If you are oil-free you can omit the oil but note that this will be more of a creamy spread and will not firm up in the fridge. I hope that helps!
Jimbo says
This is partially my fault for not thinking it through but it could have been better if I substituted the coconut oil with a vegan butter or avocado oil. That coconut smells/taste is very strong and I only used 1/2 of the recipe.
I was looking for something more along the lines of what you’d find in a vegan bagel shop, with a neutral creamy taste. Instead I got something very coconuty.
I’ll have to try again. Thanks for the recipe idea!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jimbo, refined coconut oil is actually what the recipe calls for since it’s completely neutral in both taste and smell, so it works really well here to firm up the cream cheese without adding any coconut flavor 😊 If unrefined coconut oil is used instead it will definitely taste coconuty, so that’s likely what happened. If you give it another try with refined coconut oil you should get that classic neutral, creamy result similar to what you find in vegan bagel shops. I hope that helps!
Ivy says
Do you think this would whip nicely with whipped cream? I’m making a cream cheese whipped icing and usually use violife
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Ivy! if you’re making a cream cheese-style frosting, this recipe can work for flavor, but it won’t whip up quite as light and fluffy as store-bought Violife since it’s made from cashews. You could try blending it with some vegan butter and powdered sugar for a tangy homemade frosting, just keep in mind it’ll be a bit denser and richer in texture. 😊
Izzi says
I'm on a hunt for a nut-free vegan cream cheese recipe. Any chance I could sub sunflower seeds for the cashews or would it not be the same taste?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Izzi, yes, sunflower seeds work great! Boil them a little longer (about 15 minutes) to ensure they are super tender and blend really well. They can be a bit bitter so you may need to add a touch of sweetness such as a agave or maple syrup, just to cut the bitter taste. The cheese will turn out great! Enjoy!
Mama says
can I use toasted cashews instead? I like the flavor better.
Jess @ It Doesn't Taste Like Chicken says
If you like that flavor, give it a try and see how you like it! Other readers have used roasted cashews with success but the flavor is definitely a bit different than the intended vegan cream cheese taste.
Graciela says
Hi, Sam, I just made this cream cheese but the coconut oil didn’t emulsify. I don’t know what I did wrong but I have no idea how to fix it. I confess that I add a TB of nutritional yeast, but I don’t think that cause the problem. Any suggestions??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Graciela, if the coconut oil doesn’t emulsify, it’s most likely because the mixture wasn’t blended long enough or the cashews weren’t fully softened. Make sure the cashews are very tender (boiled or soaked) and then blend everything together, blend it long enough that the mixture starts to warm up from the friction. That will ensure everything is blended and mixed properly. The nutritional yeast definitely wouldn’t cause this issue, so you’re all good there. Hope that helps! 😊
Maryann Howard says
Cream cheese is really good.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Maryann!
Graciela says
Hi, Sam, I just made this cream cheese but the coconut oil didn’t emulsify. I don’t know what I did wrong but I have no idea how to fix it. I confess that I add a TB of nutritional yeast, but I don’t think that cause the problem. Any suggestions??
Graciela says
Hi, Sam, 7 I just made this cream cheese but the coconut oil didn’t emulsify. I don’t know what I did wrong but I have no idea how to fix it. I confess that I add a TB of nutritional yeast, but I don’t think that cause the problem. Any suggestions??
Fran says
Can I use white miso instead of white miso paste?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Fran, I am not sure what you are asking here, if you want to use a different type of miso paste, such as red miso paste or brown miso paste, those will work as well, just note that the cheese may be a pink or brown color and will be a bit different in taste (but still delicious)!
Jem says
we love this recipe! it's creamy and tangy.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Cindy Turpin says
Hey Sam, can I use it in a soup?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Cindy, yes this could melt into a soup to make it a bit creamy. Enjoy!
Carolyn says
Such a delicious and easy recipe. Spreads beautifully and has a wonderful rich, smooth, zingy taste. I'm going to make this regularly and try the different flavors. One note: I found that it was easier to blend everything in my blender as compared to my food processor. Thanks for this lovely recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks for the tip Carolyn! So happy you enjoyed it!
Kristin says
Hi Sam! Would this recipe still work if I omitted the miso, or is there anything I could substitute for it?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kristin! The miso adds a nice depth and umami flavor which really makes the cheesiness, but the recipe will still work without it. You can just leave it out and adjust the salt to taste. It’ll still be creamy and delicious! 😊
Wendy says
Can I use this in a baked dish? I'm making a creamy pasta that uses cream cheese (it's added to a baking dish with raw onions and roasts in the oven covered for an hour). I'd prefer not to buy dairy-free cream cheese since its primary ingredient is coconut oil. I like this recipe since it has cashews as its base, but I'm not sure if the cashews can hold up for an hour in the oven and stay "creamy". TIA!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Wendy! Yes this should work well in a baked dish like that. It won't get quite as melty as traditional cream cheese, it will stay more like a creamy sauce. I would be sure to keep an eye on it when baking just to ensure it doesn't burn. Let us know how it goes if you give it a try 🙂
Jaclyn Roche says
Is there a different oil I can use other than the refined Coconut Oil? Would Sesame Oil work or Almond Oil? Is there a good food grade brand you recommend?
my son is recently put on a dairy-free diet and I bought him the so delicious brand which uses Coconut. He hated it. My mother is allergic to it and I don't know if something like that can be passed on genetically. Neither me my son or brothers or nieces and nephews can eat Coconut without some type of reaction.
I gag and get sick really bad when I have Coconut. I even tried it for oil pulling and had to swap it out for Sesame Oil.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jaclyn, No other oil will work quite the same in this recipe because coconut oil is unique—it hardens when cooled and melts at room temperature, which helps the cheese firm up and also melt when spread on a warm bagel. If you’re open to trying coconut oil again, refined coconut oil is completely tasteless and odorless, so it won’t have that strong coconut flavor. That said, if you prefer to avoid it altogether, you can omit the oil completely! The cheese will still taste delicious; it just won’t firm up as much when chilled. Hope this helps!
Christina K says
4.5/5 This actually tastes like cheese spread! It’s absolutely delicious! The only thing that puzzles me is the description of “pouring” out the cream cheese. The texture is quite stiff - I added a tablespoon of warm water to smooth it out. Are you sure there isn’t some wet ingredient like water that was left out of your recipe? Anyway, amazing taste!!! I love it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Christina, so happy you enjoyed! I guess I used the wrong word and should have said something like dump out or scoop out. The cheese is supposed to be thick- like the texture of cream cheese. I hope that helps!
Christina K says
Yes. Thank you
Juanita Hubbard says
Is there anything I can use instead of lemon juice?
Sam Turnbull @ It Doesn't Taste Like Chicken says
The combo of lemon juice and apple cider vinegar is what really give the cheese the proper flavor, but in a pinch you could substitute lemon juice with a bit more vinegar, it just won't have quite the same flavor. I hope that helps!