Best Vegan Cream Cheese Recipe – 4 flavours!

Vegan Cream Cheese: made with cashews and non dairy yogurt, it’s easy to make and the best vegan substitute for real dairy cream cheese! Spread it on bagels, bread or as a dip for veggies and crackers! 4 flavour options! Gluten free, No tofu!

Ok Vegans you are going to love my homemade vegan cream cheese recipe!! It’s incredibly simple to make with all healthy whole food ingredients and it’s soft, creamy, little tangy and super cheesy! And takes 15 minute to prepare!

What’s vegan cream cheese made of?

I used cashews and dairy free cultured coconut yogurt for the cream cheese base and some miso and nutritional yeast and spices for and extra cheesy flavour. It is really delicious! And there’s no tofu folks!

I have 4 different flavour variations for you! Regular, Garlic & Herb, Sun Dried Tomato & Pesto and a Fruity blend! Perfect breakfast, snack or for the holidays on a vegan cheese platter with vegetables and crackers! My favourite!- smeared on a toasted or fresh Everything Bagel (bagels and schmear) SO GOOD!!

Can I use it for baking?

Honestly if I’m going to use vegan cream cheese for baking I will buy it. The brands I usually use are Daiya or Kite Hill. I haven’t tried Violife, go veggie or tofutti brand as of yet!😊 I purchase them at Walmart for the most part but Trader Joe carries them as well. Check out my vegan cream cheese frosting recipe here

Can you freeze vegan cream cheese?

It will keep covered in the fridge for 7- 10 days and freezes well for 1-2 months!

How to make Vegan Cream Cheese:

Add cashews to a pot cover with water and boil for 10 minutes (this softens the cashews). Drain well

Add the cashews to your food processor along with the yogurt and rest of ingredients. Process until smooth and creamy. Stop to scrape down the sides a few times as you go. this will take a few minutes.

Enjoy right away or cover and chill in the fridge first (chilled is better in my opinion😊). Lovely spread on bagels, bread or as a dip with crackers and veggies ! For different flavour options and full recipe ingredients and instructions see recipe card and notes section below

OK GUYS LET’S MAKE SOME CASHEW CREAM CHEESE, IT’S:

ready in minutes

vegan

healthy

simple

creamy

cheesy

versatile

kid friendly

Enjoy guys! Happy day to you! feel free to leave a comment and a rating below. I would love to hear from you.

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Want more easy vegan cheese recipes? Check these out!

• Best Vegan Parmesan Cheese Recipe!
• Vegan Spinach Artichoke Dip (Best Dairy Free Dip!)
• Jalapeño Cheddar Vegan Mac and Cheese
• Best Easy Vegan Mac and Cheese Recipe (Daiya) (Baked Option)
• Easy Vegan Cheese Ball
• Best Vegan Mozzarella Cheese (Perfect on Pizza!)
• Best Vegan Nacho Cheese Sauce (or Dip) (Gluten Free)
• Vegan Cream Cheese Frosting – 5 Flavour Options!
• Vegan Ricotta Cheese (Cashews & Tofu)

Best Vegan Cream Cheese Recipe – 4 flavours!

★★★★★ 5 from 2 reviews

• Author: Verna
• Prep Time: 5 Minutes
• Cook Time: 10 Minutes
• Total Time: 15 minutes
• Yield: 8 servings 1x
• Category: Breakfast & Baking, Snacks & Sides, 30 Minute Vegan Recipes, Vegan Holiday Recipes
• Method: food processor
• Cuisine: American, Canadian
• Diet: Vegan

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Description

Vegan Cream Cheese: made with cashews and non dairy yogurt, it’s easy to make and the best vegan substitute for real dairy cream cheese! Spread it on bagels, bread or as a dip for veggies and crackers! 4 flavour options! Gluten free, No tofu!

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Scale 1x2x3x

Ingredients

Cream Cheese:

• 1 and 1/2 cups raw cashews
• 1/3 cup non dairy plain yogurt, I use Silk plain unsweetened Cultured Coconut Yogurt
• 2 and 1/2 tablespoons distilled white vinegar
• 1 tablespoon white miso, I use Shiro Miso
• 1/4 teaspoon maple syrup
• 1 teaspoon nutritional yeast
• 1/2 teaspoon salt, more to taste if needed
• 1/2 teaspoon onion powder

For Garlic and Herb:

• 1 recipe vegan cream cheese
• 1/2 teaspoon granulated garlic or 1 small garlic clove minced
• 1/2 teaspoon dried Italian seasoning or use some fresh herbs
• 1/2 teaspoon dried dill or tablespoon fresh dill
• 1–2 tablespoons chives, diced (optional)

For Sun-dried Tomato & Pesto:

• 1 recipe vegan cream cheese
• 2 tablespoons sun-dried tomatoes, finely chopped (packed in oil), or more to taste
• 2 tablespoons vegan pesto, or more to taste

For Fruit spread:

• 1 recipe vegan cream cheese (omit the onion powder)
• 1/4 cup or more of your favourite jam, jelly or preserves, I like orange marmalade or apricot jam

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Instructions

1. Add cashews to a pot, cover with water and boil for 10 minutes (this softens the cashews). Drain well
2. Add the cashews to your food processor along with the yogurt and rest of ingredients. Process until smooth and creamy. Stop to scrape down the sides a few times as you go. This will take a few minutes.
3. Enjoy right away or cover and chill in the fridge first (chilled is better in my opinion). Lovely spread on bagels, bread or as a dip with crackers and veggies ! For different flavour options see notes section*

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Notes

• if you’d like it a little tangier add 1-2 teaspoons fresh lemon juice
• For the cream cheese flavour variations: stir in after the cream cheese has been processed.
• For the fruity add ins you could also serve the preserves along side the cheese instead of incorporating them😊
• this recipe will keep covered in the fridge for 7-10 days and freezes well for 1-2 months.
• this recipe is based on my Easy Vegan Cheese Ball Recipe

Keywords: vegan cream cheese, cashew cream cheese, dairy free cream cheese,