Best Vegan Cream Cheese

Make your own delicious homemade vegan cream cheese recipe with various flavor options. With only 4 ingredients, you can have a shmear in minutes.

Although I've tried every store-bought vegan cream cheese, I can't find one I love. I'm always left with an aftertaste that disappoints me despite my efforts. So, I made a homemade vegan cream cheese recipe that rocks! It is the best tasting vegan cream cheese ever!

By experimenting with many different variations of ingredients, I found a combination that tasted fabulous with only four simple ingredients. You can even make different flavors by adding various fresh ingredients.

Vegan Cream Cheese Ingredients

• Raw Cashews: I soak the raw cashews overnight so they are soft, then drain the water before blending.
• Water: Use fresh water, not the water from the soaked cashews.
• Lemon Juice: I prefer using fresh lemon juice for the best flavor.
• Apple Cider Vinegar: Apple cider vinegar supplies the acidity and flavor for the sour aspect of the cream cheese.
• White Miso Paste: The white miso paste provides the savory component.
• Salt to Taste: Add salt to taste; this is a personal preference.

Vegan Cream Cheese Ingredient Substitutions

• Try hemp seeds, sunflower seeds, almonds, or silken tofu for a substitute for cashews.
• Use bottled lemon juice if fresh lemon juice isn't available.
• Rice
• Rice vinegar is similar to apple cider vinegar.
• Yellow miso paste is similar to white miso.

Recipe Variations

Another wonderful thing about this recipe is its versatility as a base, making it easy to give it any flavor you want.

For instance, if you like breakfast fruity, blend the recipe with fresh fruit and a little vanilla and maple syrup. If you like it savory, add everything bagel seasoning. Then, the possibilities are endless (Recipes included in the recipe card below).

• Strawberry
• Raspberry
• Peach
• Blueberry
• Dill and Onion
• Garlic and Chive
• Jalapeno Pepper
• Pumpkin
• Chocolate

Serving Suggestions

• Turn your bagel into a open-faced veggie sandwich.
• To do this, pick your favorite bagel toppings.
• For example, I used spinach, tomato, red onion, capers, and everything bagel seasoning.

As you can see, the possibilities are endless. And if you are worried about calories, this recipe is made from raw cashews, no different than a smear of nut butter.

• Try adding carrot lox for even more flavor. The combination is fantastic.

Recipe FAQs

Tips

• Soaking cashews makes them easier to blend.
• However, a quick and easy way to soften cashews without soaking them is to boil them for ten minutes on the stovetop, and then drain and rinse before blending.
• Do not add salt until the mixture is completely blended. Then, add a small amount, blend, and taste before adding more. You don't want to add too much salt.
• If you plan to make different flavors, separate them into different bowls to add other flavors.
• Make a breakfast board with different flavors of vegan cream cheese, bagels, and veggies to build unique breakfast combinations.
• The mixture will thicken as it chills in the refrigerator. I suggest making a day ahead of time.
• This recipe stays fresh for 5 days, refrigerated, or frozen for up to 3 months.
• When thawing, remove it from the freezer and place it in the refrigerator to thaw completely. You may need to reblend for the best texture. Add a Tablespoon or two of unsweetened, unflavored plant milk if the mixture is too thick.
• Use this recipe for any recipe that calls for cream cheese.

Try this easy vegan cream cheese recipe with 4 simple ingredients.

Vegan Breakfast Recipes You Must Try!

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📖 Recipe

Best Vegan Cream Cheese

Kathy Carmichael

Make your own delicious vegan cream cheese with a variety of flavor options. With only 4 ingredients, you can have cream cheese in minutes.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 20 servings

Calories 37 kcal

Ingredients

  

1x2x3x

Vegan Cream Cheese

• ▢ 1 cup raw cashews softened soaked overnight
• ▢ 2 tablespoons water
• ▢ 1 tablespoon lemon juice
• ▢ 1 tablespoon apple cider vinegar
• ▢ 2 teaspoons white miso paste
• ▢ ¼ teaspoons salt or to taste

Instructions

 

• Rinse and drain soaked cashews.
• In a small bowl food processor, add the cashews and the rest of the ingredients.
• Blend until smooth; scraping the sides down, and blend again.
• It will thicken more in the refrigerator.
• Refrigerate to thicken.
• Lasts 5 days in a covered container.

Flavor Variations

• Dill and Onion: Add ¼ cup dill and ⅛ cup diced red onion or yellow onion; stir to combine.
• Garlic and Chive: Add 2 Tablespoons minced garlic and ⅛ cup chopped chives. Stir to combine.
• Jalapeno Pepper: Add 1 Jalapeño and ¼ cup red bell pepper, diced. Stir together.
• Pumpkin: Omit the water from the base recipe. Blend in 2 teaspoons cinnamon, ¾ teaspoon pumpkin pie spice, 1 ½ teaspoons pure vanilla extract, 1 Tablespoon maple syrup and ½ can pumpkin puree.
• Strawberry: Blend in ½ cup strawberries, ⅛ teaspoon vanilla extract, and 2 teaspoons maple syrup. Stir in extra diced strawberries after blending. fresh strawberries
• Spicy: Add 2 teaspoons red pepper flakes and blend.

Notes

• Soaking cashews makes them easier to blend.
• However, a quick and easy way to soften cashews without soaking them is to boil them for ten minutes on the stovetop and then drain and rinse before blending.
• Do not add salt until the mixture is thoroughly blended. Then, add a small amount, blend, and taste before adding more. You don't want to add too much salt.
• If you plan to make different flavors, separate them into different bowls to add other flavors.
• Make a breakfast board with different flavors of vegan cream cheese, bagels, and veggies to build unique breakfast combinations.
• The mixture will thicken as it chills in the refrigerator. I suggest making a day ahead of time.
• Vegan cream cheese stays fresh for 5 days, refrigerated or frozen for 3 months.
• When thawing, remove the vegan cream cheese from the freezer and place it in the refrigerator to thaw completely. You may need to reblend for the best texture. Add a Tablespoon or two of unsweetened, unflavored plant milk if the mixture is too thick.
• Use vegan cream cheese for any recipe that calls for cream cheese.

Nutrition

Calories: 37kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 52mgPotassium: 45mgFiber: 0.2gSugar: 0.4gVitamin A: 1IUVitamin C: 0.3mgCalcium: 3mgIron: 0.4mg

Tried our recipe?Let us know how it was!

Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me/