I make this vegan cream cheese almost every week. It’s one of those simple recipes that lives in the fridge, ready to turn a plain bagel into something worth savoring or to brighten a sandwich, dip, or savory tart. It relies on one pantry staple—cashews—and a few straightforward seasonings to hit that familiar tang and creamy mouthfeel.
There’s no culturing, no complicated steps, and no weird fillers. You soak the cashews, blend with a few flavor builders, and let the processor do the heavy lifting. The end result is a spreadable, slightly tangy cream cheese that’s flexible: make it herb-forward, garlicky, or keep it plain for versatile use.
Below you’ll find the exact ingredients and step-by-step directions, followed by practical tips for troubleshooting, storing, and customizing. I’ll also answer the FAQs I get most often from readers who try this at home.
Ingredients at a Glance
- 1½ cups (170 g) dried, unroasted, unsalted cashews — the creamy base. Soak them to soften for a truly smooth texture.
- 1 clove garlic — adds a subtle savory note; adjust or omit if you want a milder spread.
- 1 tablespoon lemon juice — provides the tang that mimics traditional cream cheese.
- 2 tablespoons nutritional yeast — brings a cheesy, umami richness without dairy.
- 1 teaspoon Italian seasoning — an easy herb blend that gives familiar savory flavor.
- ground black pepper — add to taste for warmth and balance.
- ½ teaspoon salt — essential for seasoning and rounding flavors.
- 1 tablespoon water or plant-based milk — helps achieve the right consistency; use water for a neutral base or a mild plant milk for extra creaminess (see note 1).
Vegan Cream Cheese, Made Easy
- Place the 1½ cups (170 g) dried, unroasted, unsalted cashews in a bowl and cover with water. Soak for at least 4 hours. Drain and rinse the cashews thoroughly, then pat or shake off excess water.
- Add the drained cashews, 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon Italian seasoning, the ground black pepper, ½ teaspoon salt, and 1 tablespoon water or plant-based milk to a food processor.
- Process on high until the mixture is very smooth and creamy, stopping a few times to scrape down the sides with a spatula so everything blends evenly. Continue processing until you reach a spreadable, cream-cheese–like texture.
- Taste the cream cheese and adjust the seasoning if desired using the ingredients listed.
- Transfer the cream cheese to an airtight container. Use immediately or refrigerate to firm and store refrigerated.
Reasons to Love Vegan Cream Cheese
- Quick and straightforward: a few ingredients and a food processor stand between you and a fresh spread.
- Very customizable: change the herbs, garlic, or tang to suit your taste without altering technique.
- Creamy, not greasy: cashews give a rich mouthfeel that behaves like dairy cream cheese in spreads and recipes.
- Made from whole-food ingredients you can pronounce and source easily.
- Multi-purpose: use it on bagels, as a base for dips, in frosting adjustments, or swirled into savory bakes.
Ingredient Flex Options
- Cashews — keep them dried, unroasted, and unsalted for the best neutral base. Roasted or salted cashews will change the flavor and seasoning needs.
- Garlic — use less for a subtler flavor or swap with a pinch of garlic powder if you want longer shelf life without raw garlic intensity.
- Lemon juice — increases tang. Add in ½-tablespoon increments if you prefer more brightness.
- Nutritional yeast — the primary source of “cheesy” flavor here. Adjust a tablespoon at a time to taste.
- Italian seasoning — any dried herb mix will work. Increase for an herby spread or reduce for a cleaner, milder profile.
- Water or plant-based milk — use water for a neutral option; unsweetened plain plant milk (almond, oat, soy) will add silkiness without sweetness.
- Black pepper and salt — season to taste after blending. It’s easier to add than to subtract.
Gear Up: What to Grab
- Mixing bowl — to soak the cashews.
- Colander or fine mesh strainer — for draining and rinsing soaked cashews.
- Food processor — gives the smoothest, cream-cheese–like texture. A high-speed blender can work but may require more liquid and extra scraping.
- Spatula — for scraping the bowl and getting an even blend.
- Measuring spoons and cups — accurate seasoning makes a big difference here.
- Airtight container — for storing and allowing the cream cheese to firm up in the fridge.
Troubles You Can Avoid
- Grainy texture — usually from under-soaked cashews or a processor that isn’t powerful enough. Soak at least 4 hours and process longer, scraping the sides frequently.
- Too thin — add less liquid next time or chill the cream cheese; chilling helps it firm. You can also reduce the water/plant milk to ½ tablespoon and increase only if needed.
- Too bland — add a pinch more salt, a touch more lemon juice, or an extra tablespoon of nutritional yeast.
- Overly garlicky — reduce the garlic to ½ clove or swap to garlic powder and add gradually.
- Salt imbalance — if you used salted cashews accidentally, omit additional salt and taste before adding any.
Make It Year-Round
This cream cheese keeps well through the seasons because it stores refrigerated and complements a wide range of flavors. In summer, stir in fresh chopped herbs and a squeeze of lemon for a bright spread. In winter, add a pinch more Italian seasoning and use it to enrich hearty vegetable tarts or savory pies.
For entertaining, make a few small batches and flavor each differently: plain, chive-and-garlic, herby lemon, or smoky paprika—so guests can pick their favorite. Refrigerate until ready to serve; it’s best served slightly chilled but spreadable.
Chef’s Notes
- Soak the cashews for the smoothest result. If you’re short on time, pour boiling water over them and soak for 30–60 minutes until very soft, then drain.
- Process long enough. Even with a good processor, you may need 3–5 minutes of total blending time, pausing to scrape once or twice.
- Adjust texture with the liquid. Start with 1 tablespoon water or plant-based milk as listed; add more only if the machine struggles or you want a looser spread.
- Taste and adjust at the end. Seasoning after blending is more accurate—your palate will tell you if it needs salt, lemon, or nutritional yeast.
- If you want a firmer, sliceable “cream cheese,” refrigerate overnight in a shallow container to let it set up.
Leftovers & Meal Prep
Store the cream cheese in an airtight container in the refrigerator. It keeps well for about 5–7 days. If separation occurs, stir it once to recombine. For longer storage, you can freeze portions in a silicone mold or ice cube tray for up to 2 months; thaw overnight in the fridge and stir before using. Note that freezing can change texture slightly—best used in cooked dishes after freezing.
Meal prep ideas: spread it on toast or bagels in the morning, pack a small tub for sandwiches or wraps, or use it as the base for quick dips—just fold in chopped herbs, diced peppers, or a squeeze of lemon.
Frequently Asked Questions
- Can I use roasted or salted cashews? I don’t recommend them. Roasted cashews change the flavor profile and salted cashews make it hard to control seasoning. Use dried, unroasted, unsalted cashews for best results.
- Do I have to soak the cashews overnight? A minimum of 4 hours works well. If you need a faster option, pour boiling water over the cashews and let them soak for 30–60 minutes until very soft, then drain thoroughly.
- How long does this keep? Refrigerated in an airtight container, expect about 5–7 days. Always use clean utensils to avoid introducing contaminants that shorten shelf life.
- Can I make this nut-free? This version is cashew-based. If you need a nut-free alternative, look for recipes specifically developed for seeds or tofu as the base—this recipe is optimized for cashews.
- Will it taste like dairy cream cheese? It won’t be identical, but it delivers a close texture and a tangy, creamy profile that works in the same ways—spreading, dolloping, and using in recipes.
Final Bite
This Vegan Cream Cheese is one of those recipes you’ll return to because it’s simple, reliable, and adaptable. Keep a batch in the fridge and you’ve instantly elevated breakfasts, snacks, and simple dinners. It’s forgiving, so taste as you go and make it yours—more tang, more herbs, or a mild, plain spread for versatility. Let me know how you dress yours up; I always love hearing new flavor pairings readers try.
Vegan Cream Cheese
Ingredients
Ingredients
- ?1 1/2 cups 170 gramscashewsdried unroasted unsalted
- ?1 clovegarlic
- ?1 tablespoonlemon juice
- ?2 tablespoonsnutritional yeast
- ?1 teaspoonItalian seasoning
- ??teaspoonground black pepper
- ?1/2 teaspoonsalt
- ?1 tablespoonwater or plant-based milksee note 1
Instructions
Instructions
- Place the 1½ cups (170 g) dried, unroasted, unsalted cashews in a bowl and cover with water. Soak for at least 4 hours. Drain and rinse the cashews thoroughly, then pat or shake off excess water.
- Add the drained cashews, 1 clove garlic, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon Italian seasoning, the ground black pepper, ½ teaspoon salt, and 1 tablespoon water or plant-based milk to a food processor.
- Process on high until the mixture is very smooth and creamy, stopping a few times to scrape down the sides with a spatula so everything blends evenly. Continue processing until you reach a spreadable, cream-cheese–like texture.
- Taste the cream cheese and adjust the seasoning if desired using the ingredients listed.
- Transfer the cream cheese to an airtight container. Use immediately or refrigerate to firm and store refrigerated.
Equipment
- Food Processor
