• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Snacks / Easy Vegan Cream Cheese

    LAST UPDATED: January 14, 2022 • FIRST PUBLISHED: December 30, 2021

    Easy Vegan Cream Cheese

    Jump to Recipe Print Recipe
    Bagel Half Topped with Vegan Cream Cheese with Text Overlay Reading "Vegan Cream Cheese"

    Totally vegan cream cheese? Heck yeah! It's not only possible...it's delicious too! This dreamy dairy-free cashew cream cheese will make you a believer.

    Wooden Table Set with Bowl of Strawberries, Bagels, and Two Bagel Halves on a Plate with Vegan Cream Cheese on Top

    There was a time when nothing made me happier than a big toasted everything bagel slathered in cream cheese. So good! I never thought I'd find a vegan substitute for my old breakfast favorite.

    That was all before I started stockpiling cashews in my kitchen. Cashews are pretty amazing when it comes to making vegan versions of all things dairy. Cashews can be turned into cheese balls, cheesecakes, creamy sauces, and everything in between. As luck would have it, they also worked perfectly in this vegan cream cheese recipe.

    Jump to:
    • What You'll Need
    • How to Make Vegan Cream Cheese
    • Shelf-Life & Storage
    • Frequently Asked Questions
    • More Vegan Cheese Recipes
    • Video!
    • Easy Vegan Cream Cheese

    What You'll Need

    Plate of Vegan Cream Cheese with Bowl of Strawberries, Coffee Cup, and Stack of Bagels in the Background
    • Raw cashews. It's important that they're raw. This means they are not roasted. Roasting brings out the nutty flavor in cashews, which we don't want here.
    • Lemon juice. Please use freshly-squeezed juice! It will give your cheese the best flavor.
    • Salt.
    • Water. This may not be necessary, but you can add a splash if you have a hard time getting your cashews to blend up, or just want to thin your cashew cream cheese a bit.
    • Add-ins. If you'd like, add in some of your favorite ingredients to make flavored cream cheese. I'm partial to chives. Other fresh herbs, strawberries, veggies, and hot peppers are some other add-ins you can try!

    How to Make Vegan Cream Cheese

    The following is a detailed photo tutorial on how to make cashew cream cheese. Scroll down if you'd like to skip right to the recipe!

    • Place your cashews in a bowl and cover them with water. Let them soak for 4 to 8 hours. This softens them up so they blend easily!
    Bowl Filled with Cashews Soaking in Water
    • Rinse and drain your soaked cashews, transfer them to a blending device, and add lemon juice and salt.
    • Blend until creamy! This can take a while, and the time will depend on how powerful your blender or food processor is. Be patient! Be sure to stop the machine from time to time and scrape down the inside with a rubber scraper.
    • Tip: Unless you're using a small blending device, I don't recommend cutting down on the batch size. You might not be able to get it all to blend. Instead, make the full-sized batch and freeze some for later.
    Collage Showing Ingredients for Making Vegan Cream Cheese in a Blender, Before and After Blending
    • If you'd like to make flavored vegan cream cheese, throw in your add-ins now.
    • Pulse the machine to mix everything up. I've added some chives in the photos below.
    Collage Showing Blender Filled with Vegan Cream Cheese and Chives, Before and After Blending
    • Taste-test your vegan cream cheese and make any adjustments you like — more salt, lemon juice, or add-ins.
    • Now slather it on a bagel and dig in!
    Half of a Bagel on a Plate with Vegan Cream Cheese on Top, Strawberries and Whole Bagels in the Background

    Shelf-Life & Storage

    Homemade plant-based cream cheese will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions

    Is this cashew cream cheese gluten-free?

    It is!

    What type of blending device works best for making vegan cream cheese?

    I've had the best results using a Vitamix, which is a very powerful blender. If your blender isn't high-powered, you're better off using a food processor. I've had luck using a Cuisinart 11 cup food processor, though it didn't turn out quite as smooth as the Vitamix batches.

    Can cashew cream cheese be substituted for dairy-based cream cheese in cheesecake recipes?

    Maybe, but I wouldn't risk it. You're better off just following a recipe for vegan cheesecake. Try my vegan mango lime cheesecake, vegan chocolate cheesecake, raw cheesecake, or mini vegan pumpkin cheesecakes.

    Can I use this recipe to make vegan cream cheese frosting?

    I don't recommend it. I've tried this before and the texture is never right. You're better off substituting a commercial vegan cream cheese. I've had luck with Daiya, Miyoko's and Kite Hill (and used the Kite Hill version to frost my vegan carrot cake).

    How should I serve my vegan cream cheese?

    My favorite way to eat it is on a toasted bagel, but it's also awesome on crackers or as a dip for raw veggies.

    More Vegan Cheese Recipes

    • Vegan Mozzarella Cheese
    • Nacho Sweet Potato Cheese
    • Vegan Parmesan Cheese
    • Maple Dijon Vegan Cheese Ball
    • Vegan Ricotta Cheese

    Video!

    Check out my video for more guidance on how to make vegan cream cheese.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bagel Half Topped with Vegan Cream Cheese
    4.91 from 22 votes
    Print

    Easy Vegan Cream Cheese

    Totally vegan cream cheese? Heck yeah! It's not only possible...it's delicious too! This dreamy cashew cream cheese will make you a believer!
    Course Breakfast, Snack
    Cuisine American
    Prep Time 10 minutes
    Soak time 4 hours
    Total Time 10 minutes
    Servings 16
    Calories 99 kcal
    Author Alissa

    Ingredients

    • 2 cups raw cashews, soaked in water 4-8 hours, drained and rinsed
    • 1 ½ tablespoons lemon juice, plus more to taste (up to 3 tablespoons total)
    • 1 teaspoon salt, or to taste
    • Stir-ins of choice, such as chives, roasted garlic, veggies, strawberries, sun-dried tomatoes, or roasted red peppers
    US Customary - Metric

    Instructions

    1. Place the cashews, 1 ½ tablespoon of lemon juice, and salt into the bowl of a food processor.

    2. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Add a tablespoon or two of water to thin the mixture as needed. 

    3. Taste test and add additional salt and/or lemon juice if you like.

    4. Add any stir-ins to the food processor and pulse until finely chopped and well blended.

    5. Serve immediately or store in a sealed container in the refrigerator for up to 5 days, or freeze for up to 3 months.

    Nutrition Facts
    Easy Vegan Cream Cheese
    Amount Per Serving (2 tablespoons)
    Calories 99 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1.6g8%
    Sodium 151mg6%
    Potassium 102mg3%
    Carbohydrates 5.7g2%
    Fiber 0.5g2%
    Sugar 0.9g1%
    Protein 2.7g5%
    Calcium 10mg1%
    Iron 1.1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Incredibly Delicious Vegan Chili
    Gnocchi with Zesty Red Wine Tomato Sauce »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Alicia@ eco friendly homemaking says

      August 27, 2013 at 12:57 pm

      Oh I am so excited to try this! We have been looking for an alternative to cream cheese, Thanks!!

      Reply
      • Alissa Saenz says

        August 27, 2013 at 6:48 pm

        Wonderful! Cream cheese is a tough one to give up. I think you will really enjoy this version!

        Reply
        • Jeanette Murphy says

          September 07, 2019 at 12:33 pm

          Hi! When you add chives and garlic, how much of each do you add?

          Reply
          • Alissa Saenz says

            September 08, 2019 at 4:04 pm

            I do a clove of garlic and somewhere in the range of 1/4 to 1/3 cup of chives. Enjoy!

            Reply
          • Patricia Baughman says

            October 20, 2021 at 11:55 pm

            5 stars
            Delicious! So wonderful that we can make such good things with cashews. I also like your vegan Parmesan made with cashews and nutritional yeast.

            Reply
      • Anonymous says

        December 29, 2013 at 2:50 pm

        I love your cream cheese. I made some minor alterations though. Instead of the oil I used 1/4 cup of plain almond yogurt. I also used less lemon juice. It tastes so good that I dug out my driveway (three inches of snow overnight) and picked up some bagels at Einstein's!

        Reply
        • Kami Bonafede says

          July 07, 2020 at 4:19 pm

          What oil??? I don't see it here??

          Reply
          • Melliforte says

            December 19, 2021 at 5:06 pm

            Happily, it appears oil is no longer part of the recipe.

            Reply
      • Alissa Saenz says

        December 30, 2013 at 9:35 am

        Thank you! The almond yogurt variation sounds very interesting - I never even thought about using yogurt. I bet it makes it really nice and creamy. I'll have to keep that in mind for next time!

        Reply
        • Sharon says

          April 02, 2018 at 11:19 pm

          Did i miss oil in the recipe?

          Reply
          • Alissa Saenz says

            April 04, 2018 at 9:26 pm

            You didn't! This is an old one that I updated, and when I did I simplified the recipe. No oil needed. :)

            Reply
            • Amy says

              October 09, 2020 at 6:28 pm

              I'm excited about trying this vegan cream cheese recipe. But lemon juice bothers my mouth. Is there a substitute I can use? Thanks.

            • Alissa Saenz says

              October 10, 2020 at 11:05 am

              You could try vinegar. White wine vinegar would probably be nice if you've got it. I'd add it to taste, just a bit a time as the amount needed might be a bit different.

      • Sharon says

        August 16, 2018 at 3:38 pm

        5 stars
        I don't know how to leave feedback for writer but totally amazed love it thank u so very much xx

        Reply
    2. Kate says

      August 27, 2013 at 8:39 pm

      Have you made a cashew cream sauce to replace alfredo sauce? I resisted for a long time because all the recipes I saw had a long soak time (overnight, anyway. That's way advanced planning for me). I finally came across one that didn't, recreated it, and loved it.

      My point here, I guess, is I'm wondering whether you think the long soak time is critical?

      Reply
      • Alissa Saenz says

        August 28, 2013 at 9:06 am

        I've actually never tried any cashew cream based recipes without soaking, because every one I've ever come across does require soaking. I've also always thought that it depends on what type of food processor/blender you're using (basic Hamilton Beech food processor here). Thanks for the link to your recipe. It sounds delicious and I'll definitely try it out. If I can do alfredo sauce without soaking I can't see why cream cheese wouldn't work as well. I'll try to post an update on my findings!

        Reply
        • Jennifer says

          November 07, 2018 at 2:47 pm

          I rarely soak my cashews for recipes with no issues, but that being said I have a Cuisinart food processor and a Cleanblend (Vitamix look-a-like) blender. I can't wait to try this cream cheese recipe. I miss cream cheese and cheat occasionally because I love it so much and my neighborhood store is often out of the Better Than Cream Cheese. Let's not forget how expensive those little tubs are.

          Reply
          • Alissa Saenz says

            November 11, 2018 at 8:48 pm

            Yeah, it really depends on the blending device! I might be able to get away without soaking using my Cuisinart, but not with my cheaper mini food processor. :) I hope you enjoy this!

            Reply
          • Stephanie in CA says

            May 11, 2019 at 5:47 pm

            4 stars
            Thanks for the recipe
            . Found you through Pinterest. Clean ingredients, and comes together quickly. 🌸

            Reply
            • Alissa Saenz says

              May 12, 2019 at 4:00 pm

              I'm glad you like it!

      • Anonymous says

        November 02, 2013 at 9:56 pm

        Soaking softens them, making them easier to process.

        Reply
      • Anonymous says

        December 29, 2013 at 2:48 pm

        I've read that boiling them for an hour will have the same result as overnight soaking.

        Reply
        • anna says

          June 28, 2015 at 11:20 am

          Boiling them will kill all the beneficial enzymes and lots of nutrients we may not even know about. Soak those nuts!

          Reply
          • Tired of Crazy Talk says

            November 11, 2019 at 8:12 pm

            LOL "kill all the beneficial enzymes". I didn't realize enzymes were living. Killing Nutrients??? Really??? It would be interesting to know what your definition of nutrients are? You sound like one of those Google Doctors. Maybe I'll have to re-read my grade 8 biology textbook.
            Hmmm.... I wonder if enzymes and nutrients are affected by acid?

            Reply
            • Jacqueline Schaeffer says

              June 15, 2020 at 3:38 pm

              Totally unnecessary comment. Biologist here. Enzymes are protein. Protein becomes denatured when heat is applied. In science terms, enzymes can be heat inactivated. Nutrients are also impacted by heat. Not a very neighborly comment.

            • MissAnthropic says

              February 17, 2021 at 4:33 pm

              You should definitely go back and read your middle school biology book if you didn't know that was a thing. While you're at it, brush up on your etiquette too. You're failing in all aspects of your snarky comment. Your teachers and parents would be very disappointed.

      • Meghan says

        October 28, 2016 at 10:31 am

        You can also boil the cashews for 10 minutes

        Reply
      • Amber says

        November 25, 2017 at 11:56 am

        I have made cashew cheese with unsoaked cashews before, but it always comes out with little pieces of cashews that don't process all the way. It's ok if you want something like ricotta, but not so great for a creamy filling. But usually when I do it they soak for maybe three hours, or I put them in hot water for about 20-30 minutes. It works fine

        Reply
        • CC says

          August 23, 2018 at 7:54 am

          if you use a vitamix blender, soaking the cashews is not a critical issue. My cashew creams and cheeses always turn out super smooth

          Reply
          • Dan says

            January 30, 2021 at 3:56 pm

            5 stars
            Without soaking, I made this recipe in a Blendtec blender by adding 1/4 cup water. This was the minimum amount of water to make a thick creamy paste. I used the lowest speed setting.

            Reply
    3. Annie V. says

      September 11, 2013 at 8:12 pm

      Hi Alissa! How long do you estimate that this would keep in the fridge? Providing I don't scarf it all down at once, that is. ;)

      Thanks -- just found your blog today and looking forward to going back through the archives!

      Reply
      • Alissa Saenz says

        September 12, 2013 at 8:34 am

        Hi Annie! The longest I've kept this around is about four days and it held up just fine. I'd have to guess and say about one week max, based on my experience with the shelf life of cashew milk. If you're unsure I think the smell test should tell you if it's still good, as this is always a good indication with nut milks.

        Thanks so much for checking out the blog - hope you enjoy everything!!

        Reply
        • Linda Brodie says

          June 14, 2018 at 8:30 pm

          5 stars
          I saved some in the fridge for two weeks...still delicious.

          Reply
          • Alissa Saenz says

            June 16, 2018 at 10:23 am

            Yay!! Glad it held up and glad to hear you enjoyed it!

            Reply
      • Annie V. says

        September 12, 2013 at 1:12 pm

        Thank you for that helpful response! Will have to give it a shot this weekend :)

        Reply
    4. Anonymous says

      September 20, 2013 at 2:46 pm

      You can easily find recipes for raw vegan onion bread (which is easier with a dehydrator, but can be done in the oven). It's wonderful (and healthy) with cashew cream cheese!

      Reply
      • Alissa Saenz says

        September 20, 2013 at 10:09 pm

        I like that idea a lot. I actually just got a dehydrator recently but haven't had much chance to play around with it yet. Might make that my first project with it :)

        Reply
    5. luminousvegans says

      September 27, 2013 at 4:34 pm

      Gorgeous! Nothing gets me going more than a big vat of creamy cashew cheese. It almost seems like there's nothing that cashews can't do!

      Reply
      • Alissa Saenz says

        September 28, 2013 at 11:00 am

        Thank you!!! And totally agreed - cashews have quickly become one of my favorite ingredients to play around in the kitchen with!

        Reply
    6. Anonymous says

      October 22, 2013 at 5:18 pm

      I cannot eat canola oil..can olive or grape seed oil be used instead?

      Reply
      • Alissa Saenz says

        October 22, 2013 at 8:19 pm

        Absolutely! I picked canola because of its accessibility and neutral flavor, but you could sub lots of different oils in this recipe. In your case I'd say grape seed is probably the better choice because the flavor is milder than olive.

        Reply
        • Snowhawk says

          March 11, 2018 at 9:39 am

          4 stars
          Indeed, soaking is actually critical to all nuts AND beans. They each contain an enzyme inhibitor (which orevents them from sprouting in less than ideal growing environments).
          This enzyme inhibitor is known to cause intestinal leakage ("leaky gut" syndrome) which leads to symptoms such as gas and cramps . And inhibits some nutrient absorption. If u luv beans/nuts and not the gas/cramps ... soak them overnight THEN cook or redry (the nuts redry) and see the difference).

          Reply
      • Anonymous says

        November 02, 2013 at 10:50 am

        Can you leave the oil out all together?

        Reply
      • Alissa Saenz says

        November 02, 2013 at 6:55 pm

        You could, but before I added the oil it was a bit thick and grainy for my taste. I'd say give it a shot without the oil, see what you think, and then add the oil if you think it needs some thinning/smoothing out.

        Reply
      • Anonymous says

        January 26, 2014 at 8:34 am

        You can grind the cashews in a seed/coffee grinder then blend with your liquid. That way you don't have to soak before hand.

        Reply
      • Anita says

        May 29, 2018 at 4:13 pm

        You can use olive oil, but if you are trying to avoid the olive oil flavor, I recommend walnut oil or avocado oil. You may want to do more research on grape seed oil can lead to inflammation due to the ratio of omegas. In the past, I experienced inflammation with grape seed oil first hand and it was not pretty. :0 For cashew creams (to make cream based soups), you don't need to add oil at all. Also, I recommend soaking nuts for health reasons. Some blenders can easily hands unsoaked nuts, but we soak them for the health benefits.

        Reply
    7. dansmonbedon says

      October 26, 2013 at 3:40 pm

      I'm hungry now. ;)

      Reply
      • Alissa Saenz says

        October 27, 2013 at 11:07 am

        Then my job is done! Thank you and enjoy :)

        Reply
    8. Super Lonche says

      October 29, 2013 at 1:05 pm

      Thanks!
      I'm tryibg to find unexpensive, common ingredients I can find in a market around the world, the more unprocessed the better.

      - Why canola and not olive oil?
      - Any substitute for cashews? Almonds, palm hearts, toffu, garbanzos, other beans?
      - What's the use of yeast flakes? How can we substitute it?

      Thanks!

      Reply
      • Alissa Saenz says

        October 30, 2013 at 11:44 am

        You're welcome!

        I used canola oil because the flavor is pretty neutral. You could go with olive oil but it might change the flavor a bit.

        As far as the cashews are concerned, I can't really suggest any substitutions without doing some further recipe development. Cashews work well because they have a neutral flavor and blend up nice and creamy.

        The nutritional yeast flakes give the recipe a cheesy flavor. Cream cheese is generally pretty mild, so I only used a tiny bit here. For that reason, you could probably get away with omitting this ingredient, but your batch might turn out a little bland. If you want to try kicking up the flavor with other ingredients maybe add a pinch or two of onion or garlic powder - totally different flavors, but still pretty tasty.

        Any significant deviation from the recipe is probably going to require some trial and error. Good luck if you give it a shot, and I hope my responses are helpful!

        Reply
    9. Marilyn says

      October 30, 2013 at 11:56 am

      This is really good, thank you so much! I'm having this on a KinnickKinnick GF bagel right now with coffee (with coconut milk) and it's quite realistic. I haven't had a bagel and cream cheese in so long it's not funny. What I really like about this is it's so quick as long as you've soaked the cashews. I soaked them yesterday, drained and refrigerated them overnight, then made this with my stick blender this morning. I added granulated garlic and dill, and I accidentally dumped in the nutritional yeast, but it's still really good. I also eyeballed everything. I will definitely make this again.

      Reply
    10. Marilyn says

      October 30, 2013 at 11:57 am

      I used about a tsp of ghee instead of canola oil, btw.

      Reply
      • Alissa Saenz says

        October 30, 2013 at 10:02 pm

        Thank you so much for sharing your results! Garlic and dill sounds like a delicious way to flavor this - I'm going to have to remember that for next time. Good to know that ghee works as well, as I've had a few people asking about substitutions for the canola oil. So glad you enjoyed this!

        Reply
      • Bob Boyd says

        November 02, 2013 at 3:36 pm

        Keep in mind, if you use ghee, which is clarified butter, the recipe is no longer vegan, but still much better for you than regular cream cheese.

        Reply
      • Alissa Saenz says

        November 02, 2013 at 6:47 pm

        Absolutely - and thank you for pointing that out! Probably a good substitute for non-vegans just looking to cut back on dairy.

        Reply
    11. Unknown says

      October 30, 2013 at 2:01 pm

      I am so excited to find this substitute for dairy cream cheese because my husband has developed allergies to all dairy and eggs so it really had decreased our food options!

      Reply
      • Alissa Saenz says

        October 30, 2013 at 10:05 pm

        I'm sorry to hear about your husband's allergies but glad that this recipe can be of some help! I hope you both enjoy it!!

        Reply
    12. Jonna Minäkäs says

      November 02, 2013 at 10:40 am

      Hi!
      Sounds delicious, unfortunately, I'm allergic to cashews :((
      Let us know, if you ever think of any substitute for that :)

      Reply
      • Alissa Saenz says

        November 02, 2013 at 6:49 pm

        Thank you, and I'm sorry to hear that you're allergic! I'm planning on doing lots more experimentation with vegan cheeses and will definitely post if I'm able to come up with a recipe using something other than cashews!

        Reply
    13. Nancy says

      November 02, 2013 at 6:27 pm

      Is there a vegan form of ghee?

      Reply
      • Alissa Saenz says

        November 03, 2013 at 3:29 pm

        Ghee is butter that has been clarified by simmering. As far as I know, this reaction is unique to butter. (If anyone knows different, please let me know!)

        Reply
        • Laura K says

          March 19, 2016 at 12:27 pm

          red palm oil seems very similar to ghee; stays solid (but soft) at room temperature

          Reply
    14. Anonymous says

      November 03, 2013 at 12:45 am

      I recently made something similar and it was exceptional. Unlike dairy products this is hearty and fulfilling. It was made with basic ingredients including garlic, lemon juice, sea salt and some black pepper. Came out wonderfully.

      Reply
      • Alissa Saenz says

        November 03, 2013 at 3:18 pm

        Yes! I love how satisfying this is, without being heavy like dairy!

        Reply
    15. Leslie Austin says

      November 18, 2013 at 1:11 pm

      This sounds great as a spread, but can you bake with it, as in a cheesecake recipe?

      Reply
      • Alissa Saenz says

        November 18, 2013 at 10:47 pm

        You probably could, but I'm not sure if directly subbing this for cream cheese in any cheesecake recipe would work (I just made a note to give that a shot though). To be on the safe side, you're better off following a recipe that was developed around using raw cashews. I have a very one you could try out: https://www.connoisseurusveg.com/vegan-cheesecake-mango-lime-topping/

        Reply
    16. Shelly L. says

      January 17, 2014 at 12:09 am

      Hey Alissa!

      I've tried Cashew Cream Cheese at one of my favorite vegan restaurants and wanted to try to make it myself. Just as a FYI, I just tried this exact recipe in my short Vitamix 750 blender and it didn't have enough ingredients inside of the blender for it to really blend so it ended up being super duper chunky. So just as a warning to you Vitamix users with short containers, be sure to double the recipe or this really won't blend =/

      Will have to soak 2x the cashews next time and give this another try. Thanks for posting!

      Reply
      • Alissa Saenz says

        January 17, 2014 at 12:20 pm

        Hi Shelly! Thank you! I've been using the food processor function of a Ninja to make this, and the bowl is rather small so I didn't even think of that being a problem. I appreciate your feedback and I just updated the post to include a note on batch size, so hopefully this doesn't happen to anyone else. Thanks again!

        Reply
    17. Kitty's Garden says

      March 12, 2014 at 2:30 am

      I soaked for about 2 hours, doubled the batch and used my handheld blender and substituted canola with coconut oil, added water to smooth it out…. no yeast…. YUM!… can't wait to try it in my wraps for lunch… and add different flavours! THANKYOU for such an easy recipe to introduce me to nut cream :))

      Reply
      • Alissa Saenz says

        March 12, 2014 at 8:42 am

        Yay! You're welcome and I'm so glad to hear you enjoyed it! Thanks for sharing your results - the two hour soak time is good to know. I've had a few people comment/ask about shorter soak times but I've yet to do any experimenting with it myself.

        Reply
    18. betsy shipley says

      November 22, 2014 at 10:20 am

      I have been making the sun dried tomato/basil cream cheese from Miyoko Schinner's book: Artisan vegan cheese. The last time I made it, I added some finely chopped black olives which were a hit! Today I will be making another version of this since her recipe calls for rejuvelac and I don't feel like waiting several days for the grains to sprout and then for the liquid to ferment.
      betsy shipley

      Reply
      • Alissa Saenz says

        November 23, 2014 at 10:26 pm

        I love the rejuvelac cheeses too, but yes, they can be time consuming. I hope you enjoy your take on this recipe!

        Reply
    19. Anne says

      December 09, 2014 at 10:11 am

      just made this for a dinner party. Using it for the filling in spinach and cheese puff pastry roll ups. Will sprinkle the top with vegan Parmesan. It is delicious. My husband taste tested it and loved this. Thanks!

      Reply
      • Alissa Saenz says

        December 11, 2014 at 10:24 am

        Thanks Anne! I'm glad you like it - and puff pastry roll ups sound like an awesome use for this!

        Reply
    20. Becky Hayes says

      April 01, 2015 at 3:48 pm

      I've been collecting recipes for homemade seed/nut crackers, and found a bunch on Pinterest AND on http://www.rebootwithjoe.com (Reboot With Joe -- Joe Cross's website mainly dealing with juice fasting for health, cleansing, and eating right for health). Crackers and cream cheese are two of my favorite things, so I will be trying this recipe as soon as I get home today. I've also found the recipes on Pinterest for things like cauliflower tortillas and pizza crust are really good. In fact I made a pizza and used Kefir cream cheese as the foundation of my toppings. The recipe titled Cheesy Cauliflower Breadsticks is especially yummy. Give it a shot! Thanks for sharing!

      Reply
    21. Cat says

      May 14, 2015 at 12:42 pm

      I've made this several times now and it is is stellar! I add some minced onion for some batches and sometimes roasted red peppers. I'm going to try sundried tomatoes next time. I absolutely adore this stuff - it's like creamy cashew crack! Thank you so much!

      Reply
      • Alissa Saenz says

        May 15, 2015 at 9:49 am

        Awesome! I make it pretty often too, and I keep finding new recipes to use it in. Glad you like it. Thanks for letting me know! :)

        Reply
    22. suzie says

      August 24, 2015 at 11:21 am

      I just found your blog and was thrilled with your cream cheese recipe. I have one question for you, do you think I could use this recipe of cream cheese to make and bake a cheesecake.

      Thank-you,
      Suzie

      Reply
      • Alissa Saenz says

        August 24, 2015 at 6:35 pm

        Glad you like it! I'm not sure if this would work in a cheesecake or not. One of these days I hope to getting around to trying it, but for now you're probably better off just working with a vegan cheesecake recipe. I have one here if you'd like to check it out. This version has a mango topping, but you could really use whatever you like on cheesecake. :)

        Reply
        • suzie says

          August 24, 2015 at 7:06 pm

          Thank-you so much for getting back to me. I will try the cheesecake recipe you have guided me to, but I will also wait and see what you come up with. No pressure!!!! Grin

          Reply
    23. shapingyourhealth says

      November 20, 2015 at 11:35 am

      This looks great! What food processor would you recommend?

      Reply
      • Alissa Saenz says

        November 21, 2015 at 11:31 am

        Thank you! For small batch stuff like this I like the Ninja. It's pretty cheap, powerful, and small so everything gets well mixed.

        Reply
    24. Silvia says

      June 23, 2016 at 4:57 pm

      Thank you very much for sharing this recipe Allisa, have made it this evening but I must have used some super lemon as it came out with a bit too strong flavour :(
      As I have made double portion I used chilli and coriander in one half and spring onion with a bit of sweet paprika in other. That helped to mask the lemony overtake a bit. I loved it on some dehydrated crackers I made the other evening. Thank you again for this and all other amazing recipes on your site.

      Reply
      • Alissa Saenz says

        June 26, 2016 at 9:09 pm

        Ah! The amount of lemon is definitely a taste thing. The spices sound like a good call! :) One other thing you could do is soak up some more cashews and blend them in - and if you end up with a huge batch you can stick some in the freezer!

        Reply
    25. Sara says

      August 03, 2016 at 12:35 am

      this is the best dairy free cream cheese I've tasted and ever made! Going on my homemade honey whole wheat bagel tomorrow morning! Thank you so much for the recipe!

      Reply
      • Alissa Saenz says

        August 04, 2016 at 8:42 pm

        Glad to hear it! Thank you so much Sara!

        Reply
    26. cori says

      September 05, 2016 at 2:23 pm

      I am excited to make this tomorrow with the smoky portobellos! I make and love a lot of your recipes, and I have a kind of general question for you. Do you always use freshly squeezed lemon juice or do you get a jar of it? Lemons have been crazy expensive around me lately and I wonder if you think the taste will suffer too much if I use the jar of lemon juice. I found a nice bottle of it, cold pressed organic, not from concentrate.
      Thanks as always for sharing your wonderful food and ideas.

      Reply
      • Alissa Saenz says

        September 06, 2016 at 10:37 pm

        I usually go with fresh lemon juice, but I think jarred or bottled would be just fine. Every now and then I use bottled lime juice because my supermarket doesn't always have the best limes, and I've never had a problem. :) I hope you enjoy the sandwiches! Thanks Cori!

        Reply
    27. Kristen Leroux says

      December 28, 2016 at 1:32 pm

      Made this just before Christmas (used bottled lemon juice, btw) and added dill, garlic, etc., and it was a huge, huge hit, with omnivores and vegans alike! Just made another batch today, plain, no extra flavours. Beautiful just as it is, and super simple to make. Thank you so much, keep the easy, delicious recipes coming!

      Reply
    28. CheyAnne L. says

      January 09, 2017 at 3:05 am

      Just finished making this, and it tastes pretty good! I did less lemon juice and more oil (olive). I thought it tasted a bit pasty so I also added a couple tablespoons of oat milk to thin it out. I then added oregano, onion powder, and garlic powder! Looking forward to eating some veggies with this!

      Reply
      • Alissa Saenz says

        January 10, 2017 at 9:12 am

        Those sound like delicious additions! Glad you're enjoying it!

        Reply
    29. Maria says

      March 09, 2017 at 8:04 pm

      OMG i am in love with is vashew spread!!! Love it i use olive oik instead of canaola oil and inadd i littke little water, amazing !!! Thank yiu for sharing

      Reply
      • Alissa Saenz says

        March 12, 2017 at 9:46 pm

        Yay! Glad you're enjoying it!

        Reply
    30. Amber says

      November 25, 2017 at 11:59 am

      I am looking at this to replace a cream cheese filling in baking. Would you recommend using it as the filter itself or directly substituting it for the cream cheese? I have made cashew cheesecake before, although it used maple and vanilla to sweeten it. But I'm not sure about adding the eggs in with it. I avoid milk due to a good allergy, but can still eat eggs.

      Reply
      • Amber says

        November 25, 2017 at 12:00 pm

        Filling, not filter

        Reply
      • Alissa Saenz says

        November 26, 2017 at 10:10 pm

        Hmmm...I haven't used this in cheesecake and I don't cook with eggs so I'm really not sure how to go about it or if it would even work at all! Sorry! I do have a bunch of vegan cheesecake recipes on this site that you could try (this is a favorite: https://www.connoisseurusveg.com/caramel-apple-vegan-no-bake-cheesecake/).

        Reply
    31. Laurie says

      February 12, 2018 at 1:23 pm

      5 stars
      I avoid Dairy, Oils and Processed foods. What do you think would be a good Oil Replacer?

      Reply
      • Alissa Saenz says

        February 13, 2018 at 10:12 pm

        I think a splash of water or non-dairy milk would work. :)

        Reply
    32. Christine says

      March 21, 2018 at 7:49 pm

      So,this looks really good and easy, but I am confused. I have seen comments about omitting the oil, but I don't see oil in the recipe or video. Am I missing something?

      Reply
      • Alissa Saenz says

        March 25, 2018 at 9:44 pm

        I recently revised this post and simplified the recipe, so the oil is no longer included. I'm so glad you enjoyed it!

        Reply
    33. Laura Lander says

      April 14, 2018 at 1:53 pm

      5 stars
      Hi Alissa, I made this recipe last year and absolutely loved it! Recently, I started to get a craving for this cream cheese again but saw the recipe is not the same as before! Is there a possibility that you still have the old recipe as I loved it so much and I don't seem to get the consistency and taste right on this new one..

      Reply
      • Alissa Saenz says

        April 15, 2018 at 9:00 pm

        Sending you an email!

        Reply
    34. Diane says

      May 02, 2018 at 9:22 am

      New to this site & due to cholesterol issues am trying to go to a vegan diet. Is there recipes such as spanakopita, pasta dishes... using the cashew cream cheese?

      Reply
      • Alissa Saenz says

        May 04, 2018 at 9:44 am

        I have a couple of recipes on this site that specifically call for this cream cheese (sushi: https://www.connoisseurusveg.com/vegan-cream-cheese-and-veggie-sushi/ and stuffed mushrooms: https://www.connoisseurusveg.com/tempeh-bacon-stuffed-mushrooms/) as well as a whole bunch that use blended up cashews the same way (like this: https://www.connoisseurusveg.com/vegan-mushroom-stroganoff/). If you do a search for "cashews" in the side bar you should find a whole bunch. :)

        Reply
    35. Tina says

      May 11, 2018 at 4:26 pm

      5 stars
      I have made a few different recipes for cashew cream cheez. This is the best one I’ve found! And so simple! I blended in some sun dried tomatoes and basil. Yum!

      Reply
      • Alissa Saenz says

        May 17, 2018 at 5:54 pm

        Yay!! I'm so happy to hear that!! Thanks Tina!

        Reply
    36. Alicia says

      September 08, 2018 at 11:58 am

      5 stars
      Can I use a Vitamix blender to make the cream cheese versus a food processor?

      Reply
      • Alissa Saenz says

        September 09, 2018 at 8:58 pm

        Yup! You might just want to double the batch size to make sure you've got enough material to blend up. :)

        Reply
    37. Anonymous says

      September 19, 2018 at 8:41 am

      It's wonderful. What type of food processor would you recommend? The food processor we saw before could provide the function with Chop and Grind only. We are not sure if it can work for this recipe as it needs to be blended. Thank you

      Reply
      • Alissa Saenz says

        September 23, 2018 at 5:13 pm

        Thank you! I use a Cuisinart 11 cup food processor, and I've also used a Hamilton Beech (I think it was the 8 or 10 cup, and the cheapest one you can buy), both with good results!

        Reply
    38. Anne says

      October 11, 2018 at 8:11 am

      5 stars
      This is so tasty! I added red onions, chives and sun dried tomatoes. Lunch just got much better. I'll have it on toast topped with roasted tomato slices.

      Reply
      • Alissa Saenz says

        October 14, 2018 at 8:57 pm

        Sounds delicious! Glad you're enjoying it!

        Reply
    39. Holly Gillum says

      October 26, 2018 at 1:27 pm

      I have a question about raw cashews. I've been told they are toxic in their raw form, with the same toxin found in poison ivy. Being HIGHLY allergic to poison ivy, and having just gone to whole foods/plant based, I'm still experimenting with vegan recipes. I've ordered raw cashews, but now I'm afraid to try them. I've seen where raw are actually steamed, but I'm curious as to whether others have reactions to them. I had to order from Amazon and I can't find whether my particular brand of cashews have been "lightly" processed or not. I drink cashew milk with no issues. Help! I don't want to make myself sick this weekend trying new recipes!

      Reply
      • Alissa Saenz says

        October 28, 2018 at 4:03 pm

        Hmmm...that's the first I've heard of this, but I did a quick google search and it sounds like raw cashews aren't actually raw: https://www.fooducate.com/app#!page=post&id=57A35A5E-CDBF-4922-422B-B9AC8B57DF84 I had no idea! If you're still nervous I'd just make sure to buy them from a reputable seller. I usually get mine at Trader Joe's and have never gotten sick. :)

        Reply
    40. Denise says

      November 20, 2018 at 4:24 pm

      I have a recipe that could
      Be vegan but contains cream cheese. Would this work
      In place of cream cheese in a soup?

      Reply
      • Alissa Saenz says

        November 20, 2018 at 4:36 pm

        I've never used it in a soup, but I don't see why not!

        Reply
    41. Deesha says

      March 27, 2019 at 9:51 am

      5 stars
      Hi can I add lime juice instead of lemon? Does it change the flavour much?

      Reply
      • Alissa Saenz says

        March 29, 2019 at 5:52 pm

        It probably will change the flavor a bit, but I think it'll still taste good!

        Reply
        • Deesha says

          April 03, 2019 at 9:33 am

          Thanks! I added lime but you’re right the flavour changed. It was too tangy. I’ll try with a lemon this time.

          Reply
    42. Koneko says

      July 22, 2019 at 4:08 pm

      I use olive instead of canola oil and I think it's okay..

      Reply
    43. Keiko says

      September 10, 2019 at 5:49 am

      I would make this !
      Looks so easy to make and delicious

      Reply
      • Alissa Saenz says

        September 12, 2019 at 9:18 am

        Thanks! I hope you do, and enjoy it!

        Reply
    44. Andrea D Wiener says

      October 27, 2019 at 5:04 pm

      5 stars
      a delicious vegan cream cheese recipe for anybody who loves cream cheese - easy to make!

      Reply
      • Alissa Saenz says

        November 02, 2019 at 8:47 pm

        I'm glad you think so! Thank Andrea!

        Reply
    45. Liese says

      February 17, 2021 at 4:44 pm

      5 stars
      A great way to avoid buying those annoying plastic containers and still have a treat! Now off to find my bagel recipe.

      Reply
    46. Wendy says

      March 09, 2021 at 11:27 pm

      I thought you weren't supposed to eat raw cashews, that they would make you sick. I'm confused.

      Reply
      • Alissa Saenz says

        March 10, 2021 at 8:49 am

        The raw cashews you buy at the store are heat treated to remove any urushiol. You can read about it here: https://www.healthline.com/nutrition/are-cashews-poisonous#harvesting-processing

        Reply
    47. Maureen says

      March 14, 2021 at 10:51 am

      I Just Made This Cream Cheese This Morning. I Added Lots Of Raisins To Mine
      Absolutely Delicious! 😋

      Next Time I ll Make Veggie Cream Cheese

      Thanks So Much For This Recipe

      Reply
    48. Riann says

      December 07, 2021 at 10:32 am

      5 stars
      I am not vegan, but decreasing dairy and animal products significantly. This cream cheese is delicious and hit the spot with my avocado toast!

      Reply
    49. sueko says

      January 09, 2022 at 8:07 pm

      5 stars
      The basic recipe is very good. There are so many ways to tweak it, too. I added 4 heads of toasted garlic and it was a little bitter, but that had to be from the garlic. The cheese is very very creamy and is a delightful canvas for those of us who like to play with our food. My next try will be fresh dill and lemon zest. Soooo good.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    6637 shares
    • 1216