Make creamy, spreadable Vegan Cream Cheese at home with cashews! This healthy plant-based substitute is dairy-free, soy-free, and lactose-free. Perfect for a quick and easy snack! Schmear it on crackers, bagels, or tortillas!
This vegan cream cheese has become a staple in my kitchen! Made with only simple, unprocessed ingredients – just like my dairy-free cheddar cheese, non-dairy sour cream or vegan burrata – it skips the oil, butter, and tofu.
Just 5 pantry staples are all you need to whip up this thick and creamy spread. It might not taste exactly like regular cream cheese, but trust me, this delicious "schmear" is perfect on roasted potatoes, quinoa burgers, and scrambled chickpea eggs – the possibilities are endless!
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How To Make Dairy-Free Cashew Cream Cheese
- Storage
- For Classic Dill and Cream Cheese
- For Chive and Onion Cream Cheese
- Variations
- Top Tips
- What are some other ways to use vegan cream cheese?
- Frequently Asked Questions (FAQ's)
- Easy Vegan Staples
- More Vegan Dips
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Easy & delicious: You need minimal whole food ingredients to whip up this velvety spread in minutes - perfect for busy nights.
- Kitchen staple: Use it like your non-dairy sour cream - spread, top, or dip.
- Healthy & clean: No oil, butter, or tofu, just wholesome goodness.
- Inexpensive alternative to store-bought cream cheese: This DIY vegan spread is packed with nutrients and free from chemicals and unwanted ingredients.
Ingredients
- Raw cashews - Soak them in hot water for at least 1 hour (or overnight). It softens the cashews and helps them blend into a smooth and luxuriously creamy texture.
- Plant-based milk (I used almond milk) - Adds creaminess and helps everything blend smoothly. Any unsweetened plant milk will work.
- Lemon juice - Brings a tangy touch. Can be swapped with lime juice.
- Apple cider vinegar - Adds a subtle depth of flavor.
- Salt - Balances the flavors for a delicious spread.
- Dried dill (optional) - Stir in some dried dill after blending for a fresh and flavorful twist.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Dairy-Free Cashew Cream Cheese
Soak cashews. For the creamiest base, soak your raw cashews in hot boiling water for at least 1 hour. I like to cover the bowl – it traps the steam and helps the cashews soften up until nice and plump.
Combine & Blend. Drain the cashews and add them to a blender with almond milk, lemon juice, apple cider vinegar, and salt. Blend until smooth and creamy, scraping down the sides if needed. Be patient! It might seem a bit rough at first, but keep scraping and blending until it becomes perfectly spreadable.
Taste & Add mix-ins. Taste your cashew cream cheese and adjust seasonings as desired. You may want to add more lemon juice for tang or a pinch of extra salt for flavor. If using dried dill or other mix-ins, stir them in now. Spread it on on bagels, crackers, veggies, or anything you love!
Storage
Store leftover cream cheese in an airtight container in the fridge for 4-5 days. For longer storage, freeze for up to 2 months.
For Classic Dill and Cream Cheese
Love that classic dill and cream cheese flavor? Stir in 1 teaspoon dried dill OR 1 tablespoon fresh dill after blending. For an extra flavor kick, add ½ teaspoon each of garlic powder and onion powder before blending. So good!
For Chive and Onion Cream Cheese
For an oniony kick, add 1 teaspoon of onion powder before blending. Then, stir in ¼ cup chopped fresh chives after blending for a pop of freshness!
Variations
- Garlic & Herb - Add ½ teaspoon each of garlic powder and dried herbs like chives, parsley, or dill for a fresh and flavorful twist.
- Sun-dried Tomato & Basil - Blend in 1 tablespoon of chopped sun-dried tomatoes and a sprinkle of dried basil for a Mediterranean-inspired spread.
- Cheesy Twist - Stir in 1-2 tablespoons of nutritional yeast with the rest of the ingredients for a delicious and slightly nutty "cheesy" taste.
- Roasted Red Pepper - Add a roasted red pepper for a touch of sweetness and vibrant color. Roast a red pepper beforehand, peel off the skin, and chop it before blending with the other ingredients.
- Maple Walnut - Reduce the salt to ¼ teaspoon, add 1-2 tablespoons pure maple syrup, and stir in ¼ cup chopped walnuts after blending.
- Vegan strawberry - Reduce the salt to ¼ teaspoon, add 1-2 tablespoons pure maple syrup or agave nectar, and stir in ½ cup fresh strawberries after blending.
Top Tips
- For the smoothest texture, stop the blender occasionally and scrape down the sides with a spoon. This helps prevent any grittiness from unblended cashews. If the mixture seems too thick, add a little more plant milk at a time until you reach your desired spreadable consistency.
- If you want to add fresh herbs finely chop them and add them after blending.
What are some other ways to use vegan cream cheese?
- Dip: Use it as a dip for vegetables, red lentils tofu, or even flatbread.
- Sauce: Thin it out with a little more plant milk and use it as a sauce for pasta dishes or roasted vegetables.
- Filling: Pipe it into vegan stuffed peppers, and mushrooms or use it as a filling for sandwiches or wraps.
- Soups: Stir a spoonful into your favorite creamy soup recipe for added richness and texture.
- Frosting: Blend it with a little maple syrup and vanilla extract for a delicious vegan frosting for muffins, cakes, or cupcakes.
Frequently Asked Questions (FAQ's)
Although soaking is best for smooth texture, you can skip the soak. Blend raw cashews alone for a few minutes until finely ground. Then, add the rest of the ingredients and blend until creamy, enjoying a slightly more textured spread in no time!
A high-powered blender will achieve the smoothest consistency. If you don't have one, you can still make this recipe with a regular blender. It may take longer to blend and the texture might be a little bit gritty.
Yes, you can freeze it in an airtight container for up to 2 months. Thaw it overnight in the refrigerator before using it. The texture may thicken slightly after freezing, so you might need to re-blend it with a splash of plant milk to achieve the desired spreadability.
Easy Vegan Staples
More Vegan Dips
📖 Recipe
Homemade Vegan Cream Cheese (Soy & Dairy-Free)
Equipment
- 1 High-powered blender
Ingredients
- 1 cup raw cashews soaked and drained
- ¼ cup unsweetened almond milk or any plant-based milk
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt or more to taste
- 1 teaspoon dried dill (optional)
Instructions
- For the creamiest base, soak your raw cashews in hot boiling water for at least 1 hour. I like to cover the bowl – it traps the steam and helps the cashews soften up until nice and plump.
- Drain the cashews and add them to a blender with almond milk, lemon juice, apple cider vinegar, and salt. Blend until smooth and creamy, scraping down the sides if needed. Be patient! It might seem a bit rough at first, but keep scraping and blending until it becomes perfectly spreadable.
- Taste your cashew cream cheese and adjust seasonings as desired. You may want to add more lemon juice for tang or a pinch of extra salt for flavor. If using dried dill or other mix-ins, stir them in now. Spread it on on bagels, crackers, veggies, or anything you love!
Notes
- Store leftover cream cheese in an airtight container in the fridge for 4-5 days. For longer storage, freeze for up to 2 months.
- For the smoothest texture, stop the blender occasionally and scrape down the sides with a spoon. This helps prevent any grittiness from unblended cashews. If the mixture seems too thick, add a little more plant milk at a time until you reach your desired spreadable consistency.
- If you want to add fresh herbs finely chop them and add them after blending.
- See the post above for more flavor variation ideas.
Nutrition
If you try this dairy-free cream cheese, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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