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 6 votes
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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


  • Blender


  • 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


  • 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 cream cheese for three days to a week in an airtight container.


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