5 Minute Vegan Cream Cheese is made with whole-food ingredients and comes together in minutes. It’s simple, nutritious, and perfect on bagels.
I used to miss cream cheese when I went vegan — cheese is one of the hardest things for many people to replace. This recipe won’t perfectly mimic dairy cream cheese, but it makes an excellent, creamy schmear for bagels, crackers, and vegetables. It’s made mostly from raw cashews, contains no oil, and delivers healthy fats and a bit of protein along with bright, tangy flavor.
How is this vegan cream cheese different?
This cashew-based spread won’t fool someone expecting exact dairy flavor and texture. Instead, think of it as a flavorful, wholesome alternative: a rich, spreadable cream that’s fresh-tasting and versatile. The texture depends a lot on how long you soak the cashews — the longer they soak, the creamier the final result.
How do you make Vegan Cream Cheese?
The simplest method uses a food processor. A high-powered blender can also work, but you may need to add a little extra liquid to reach a smooth consistency.
Steps at a glance:
- Soak the cashews: place raw cashews in hot water for at least 30 minutes, or soak overnight in cool water in the refrigerator. Drain and rinse.
- Blend: add the soaked cashews to a food processor with unsweetened non-dairy yogurt, lemon juice, apple cider vinegar, and salt. Process until very smooth, pausing to scrape down the sides as needed.
- Adjust: taste and add more salt or lemon if you want more tang. If you like, stir in optional mix-ins (see ideas below) or pulse them in for an even texture.
Flavor variations
The basic cream cheese is delicious on its own, but it becomes outstanding with a few additions. My favorite is chive and onion: fold in 3 tablespoons chopped chives and 1 teaspoon onion powder and pulse until blended. Other ideas include sun-dried tomatoes, roasted red peppers, chipotles in adobo (for heat), or a maple-walnut blend for a sweeter spread.
Can I use this cream cheese for baking or frosting?
This version is formulated as a spread and is not ideal for baking or frosting. For recipes that require a firmer, more stable cream cheese (like cheesecakes or frostings), a store-bought vegan cream cheese or a cheesecake recipe specifically designed around cashews is a better choice. Use this recipe primarily as a spread for bagels, toast, crackers, or as a dip for raw vegetables.
Recipe: 5 Minute Vegan Cream Cheese
Prep time: 5 minutes (plus soaking time). Soaking: 30 minutes to overnight. Makes about 8 servings.
Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/4 cup unsweetened non-dairy yogurt (plain)
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt, or to taste
Optional mix-ins
- 3 tablespoons chopped chives
- 1 teaspoon onion powder
Instructions
- Soak the cashews: cover them with hot water and let sit for at least 30 minutes, or soak overnight in cool water in the refrigerator. The longer they soak, the creamier the spread will be.
- Drain and rinse the cashews, then add them to a food processor.
- Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar, and salt. Process until completely smooth, stopping to scrape down the sides as needed.
- Taste and adjust seasoning with more salt or lemon juice if desired. If using chives and onion powder (or other mix-ins), add them and pulse until evenly combined.
- Serve immediately on bagels, crackers, or vegetables, or transfer to a covered container and refrigerate for up to 5 days. The spread can also be frozen.
Notes
- To speed up soaking: place cashews in a bowl and pour freshly boiled water over them. Let sit at least 30 minutes. For the creamiest result, soak overnight in the fridge with cool water.
- I use an unsweetened cashew yogurt for extra creaminess, but plain unsweetened soy, almond, or coconut yogurt will also work. Make sure the yogurt has no added sweetener or flavoring, or it will affect the final taste.
- The chive-and-onion variation elevates the spread into a classic savory bagel topping — highly recommended.
Nutrition (per serving)
Serving size: 1 serving. Calories: 140 kcal. Carbohydrates: 8 g. Protein: 5 g. Fat: 11 g. Saturated fat: 2 g. Sodium: 149 mg. Potassium: 160 mg. Fiber: 1 g. Sugar: 2 g. Vitamin A: 49 IU. Vitamin C: 2 mg. Calcium: 18 mg. Iron: 2 mg.
If you try this recipe, enjoy experimenting with flavors and textures. It’s an easy, wholesome way to get a tangy, spreadable “cream cheese” that pairs beautifully with toasty bagels and fresh produce.
