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Vegan Cream Cheese

by Sophie

Let’s make some vegan cream cheese, shall we? It’s easy, creamy and perfect for some cream cheese dip or your next vegan cheese adventure. 

vegan Cream cheese

The idea of making vegan cream cheese at home is because of my vegetarian kiddos who love to slather cream cheese spreads on their bread almost everyday. Even though they love my store-bought vegan cream cheese, they are in love with the homemade soft cream cheese with chive and onions. 

Vegan cream cheese with vegan crackers

Making some vegan cream cheese is super simple and easy. All you need is a blender and a few ingredients. I love adding some homemade tofu to this recipe, but that’s totally optional. The vegan version of cream cheese tastes great without tofu too.

Vegan cheese platter

You will need some cashew, soaked and roasted, lemon juice and nutritional yeast. Season it just the way you want. At the end of blending, you will have a creamy, smooth vegan cream cheese ready for enjoying with some chips.

How to make vegan cream cheese?

How to make vegan cream cheese in a blender

This nut-based vegan cream cheese is super yum and satisfying and even better than the store-bought ones. In fact, homemade ones are always better and healthy. Because we know that we are not using any unhealthy ingredients here.

Recipe of Vegan Cream Cheese:

For making this cream cheese, we will need the following ingredients.

Ingredients:

Vegan cream cheese ingredients

2 Cups of raw cashew soaked for a few hours or overnight, 2/3 cup vegan yogurt(unsweetened), 1 tbsp lemon juice, 1/2 cup homemade tofu or store-bought extra firm tofu, 1 tbsp apple cider vinegar , sea salt to taste

Herbs and Spices – pepper, dried onion flakes and chives, jalapeño, cilantro, and roasted garlic

To serve – crackers, chips, fruits and berries, olives and nuts 

Method:

  • Take all the ingredients in a food processor or a high-performance blender. Use the blend or the pulse function to blend the nuts and all other ingredients really well.
  • After a few minutes, the mixture will look creamy. Check the consistency and add more yogurt or a few teaspoons of water for the desired consistency.
  • For garlic flavor – add 1 tbsp roasted garlic pulp and process. Garnish with fresh cilantro leaves.
  • For onion and chive – add chopped chive with 2 tbsp dried onion flakes and blend well.
  • For jalapeño-cilantro flavor – add 2 tbsp chopped cilantro and 1 tbsp pickled jalapeño and blend well.
  • Serve cheesecake with crackers, fruits and veggies.
  • Enjoy!
  • Store the homemade vegan creamy cheese for three days to a week in an airtight container. 
Creamy vegan nutty cream cheese

Can I use this vegan homemade cream cheese for making cheesecake?

The answer is no. Because this cream cheese contains lemon juice, salt, and herbs, this is not a good choice for making desserts. Here I have a homemade vegan 4th of July vegan cheesecake that uses a nut-based mixture. Check it out.

Can I Skip Tofu While Making this Cheese Dip?

Yes, you can skip tofu and use just the cashews to make this cream cheese dip.

vegan Cream cheese

Vegan Cream Cheese

Let’s make some vegan cream cheese, shall we? It’s easy, creamy and perfect for some cream cheese dip or your next vegan cheese adventure.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: easy cream cheese dip, Vegan cheese, vegan cheese board, vegan cream cheese
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 6
Calories: 140kcal
Author: Sophie
Cost: $6

Equipment

  • Blender

Ingredients

  • 2 Cups of raw cashew soaked for a few hours or overnight
  • 2/3 Cup vegan yogurt(unsweetened)
  • 1 Tbsp lemon juice
  • 1/2 Cup homemade tofu or store-bought extra firm tofu
  • 1 Tbsp apple cider vinegar
  • sea salt to taste

Herbs and Spices

  • pepper, dried onion flakes and chives, jalapeño, cilantro, and roasted garlic (Select any of these to add more flavors to your cream cheese)

To Serve

  • crackers, chips, fruits and berries, olives and nuts

Instructions

  • Take all the ingredients in a food processor or a high-performance blender.
  • Use the blend or the pulse function to blend the nuts and all other ingredients really well.
  • After a few minutes, the mixture will look creamy.
  • Check the consistency and add more yogurt or a few teaspoons of water for the desired consistency.
  • For garlic flavor – add 1 tbsp roasted garlic pulp and process. Garnish with fresh cilantro leaves.
  • For onion and chive – add chopped chive with 2 tbsp dried onion flakes and blend well.
  • For jalapeño-cilantro flavor – add 2 tbsp chopped cilantro and 1 tbsp pickled jalapeño and blend well.
  • Serve cheesecake with crackers, fruits and veggies.
  • Enjoy!

Notes

Store the homemade vegan cream cheese for three days to a week in an airtight container.

Nutrition

Serving: 60g | Calories: 140kcal | Carbohydrates: 8g | Protein: 8g | Saturated Fat: 11g | Sodium: 149mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Calcium: 18mg
Easiest vegan cream cheese

Here is a list of other vegan appetizer recipes that you will love.

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