Vegan Cream Cheese

This five minute, four ingredient vegan cream cheese couldn’t be any easier! Made using simple, good-for-you ingredients, it couldn’t be any healthier, either. It’s mild yet tangy, mimicking that traditional cream cheese flavor.

What Makes This Recipe So Good

• The food processor (or blender) does all the work for you! Throw all ingredients in there and in under a minute you’ll have homemade vegan cream cheese.
• It pairs well with virtually anything. Spread some on a bagel for breakfast, add a dollop to a salad,  or dip your veggies in it.
• It’s customizable to your favorite cream cheese flavor! Add a handful of herbs, chopped veggies, or even a dash of cinnamon and brown sugar for a sweet vegan spread.

Key Ingredients

Raw Unsalted Cashews – It is extremely important that your cashews are both raw and unsalted. You might have to do some digging at the grocery store for these but they’re the main character of this vegan cream cheese recipe.

Lemon Juice – Offers that tanginess you get from traditional cream cheese. If you don’t have any lemon juice on-hand, white or apple cider vinegar will work in its place.

Unsweetened Plain Non-Dairy Yogurt – Can be made from coconuts, soy, almonds, cashews etc. As long as it’s unsweetened (no sugar at all!) and plain vegan yogurt, it’ll work!

Chef’s Tips

• The longer you soak your cashews, the better. I soaked mine in hot water for three hours and the result is incredibly soft and easy to blend cashews.
• If you’re having trouble blending your cream cheese, add in a little more non-diary yogurt a tablespoon at a time until you reach your desired consistency.
• Play around with the seasoning. Start conservatively with the salt and add more as you’d like. Feel free to add any other spices you’d like, too – really make this vegan cream cheese your own!

Other Easy Vegan Recipes

• Vegan Nutella
• Healthy Vegan Chocolate Truffles
• Best Vegan Queso
• Vegan Enchiladas
• The Best Vegan Alfredo Sauce
• Vegan Latkas