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half a bagel with vegan cream cheese being picked up

Best Vegan Cream Cheese Recipe - 4 flavours!

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5 from 2 reviews

  • Author: Verna
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


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!



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


  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*


  • 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
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Category: Breakfast & Baking, Snacks & Sides, 30 Minute Vegan Recipes, Vegan Holiday Recipes
  • Method: food processor
  • Cuisine: American, Canadian