This vegan cream cheese works as either an herb or plain cream cheese, and it requires just 10 minutes of active time to make! Spreadable, sliceable and so easy to customize, you're going to love this recipe!
My go-to homemade vegan cream cheese uses raw unsalted cashews to create a smooth, creamy, and spreadable dairy-free cream cheese.
This cashew cream cheese is gently tangy and filled with herby flavor, but it can also be made into plain cream cheese by omitting the herbs.
Raw unsalted cashews are great in vegan cheese recipes because they become very smooth when soaked and blended and they have a relatively neutral flavor. That's why I also use them in this vegan queso, cashew cream, and cashew dressing for salads.
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Why this recipe works
- Quick & easy: This vegan cream cheese requires just 10 minutes of active time to make. All you need is a saucepot and food processor to make this recipe.
- Texture: The cream cheese is smooth and spreadable for bagels and sliceable for crackers, making it great for breakfast or as an appetizer.
- Flavorful: If making this recipe as-is, it's garlicky, lemony, and filled with fresh herb flavor. But you can also turn it into just plain ccream cheese by omitting the garlic and herbs.
- Tried & true: I've been making this vegan cream cheese for over 6 years and it's one of the first recipes I shared on the blog. As a vegetarian who adores traditional cream cheese, I make this vegan version all the time at home.
Ingredients
- Cashews: Choose raw, unsalted cashews. Cashews are perfect as a cream cheese replacement because they become creamy when blended. I also use them in recipes like this vegan broccoli mac and cheese and this vegetarian caesar salad.
- Lemon juice: This imitates the tangy flavor found in cream cheese. One large lemon typically yields about 3 tablespoons of lemon juice.
- Herbs: I use sage, rosemary, and thyme but most fresh herbs work here. One tablespoon of fresh herbs can be replaced with one teaspoon dry herbs.
- Miso: White or yellow miso is best here but red also works. Miso is usually in the refrigerated "health foods" or "plant-based" section. It can be omitted if you can't find it. Miso provides all of the salt in the cheese, so adjust for salt if omitting it. Leftover miso can be used in recipes like cashew queso or sweet potato grain bowls.
- Nutritional yeast adds body and a cheesy flavor. This is a major pantry staple! You can usually find nutritional yeast in the health food section, by the spices, or with baking ingredients.
Step-by-step instructions
1. Bloom the herbs
On the stove: Heat one tablespoon of olive oil in a saucepot over medium heat. Add the herbs and garlic and cook for 30 seconds to 1 minute. They are ready when the garlic is golden and the herbs smell amazing.
In the microwave: Heat the bowl in the microwave for just long enough to make the oil hot, about 15 seconds. This allows the herbs to "bloom" and release their flavors.
2. Make the vegan cream cheese
Equipment: I use a food processor with a basic blade attachment to make cashew cream cheese. The scraper attachment is convenient here if you have one.
Soak the cashews in boiling water in a heat-safe bowl for at least 15 minutes. You can also soak them overnight and up to 24 hours. I use my kettle to heat up the water but you can also heat it on the stove.
Soaking cashews in hot water makes them easier to blend, resulting in smoother cream cheese.
Add all ingredients to the food processor. Process on low until smooth. Use the scraper attachment to scrape down the sides as needed, or use a spatula.
Transfer the cashew cheese to a serving container.
Top Tip
For firmer cream cheese: Refrigerate for at least 4 hours to allow the cheese to firm up. Remove from the container and mold into the desired shape. Sprinkle with sliced chives, red pepper flakes, and black pepper.
Expert tips
- Consistency: The vegan cream cheese should keep its shape when scooped out of the food processor. If it's too thick and not spreading as much as you'd like, add 1 tablespoon water at a time to thin it.
- Plain cashew cream cheese can be made by omitting the herbs and the garlic.
- Serving ideas: Try vegan cream cheese on these vegan cucumber tea sandwiches, spread on everything bagel crackers, or spread onto a bagel.
- Check out my "Cashew Cheese 2 Ways" video for more customization tips.
FAQ
I haven't tried this recipe with a blender. I recommend sticking to a food processor unless you've made cashew cream cheese in your blender before.
In recipes where cream cheese is an ingredient for flavor and not for structure, it should work. For example, sandwiches with cream cheese work well with this vegan cream cheese. I don't recommend using this in place of cream cheese in baking. I do have a sweet cashew cream cheese from my vegan hummingbird cake that works great as frosting.
Yes! This cream cheese is gluten-free. Make it soy-free by omitting the miso.
You can, but it will change the flavor of the cheese. The raw cashews give more of a "blank slate" for flavors and roasted cashews add a deeper, nuttier flavor.
Storage tips
- Storage: For best quality, keep homemade vegan cream cheese refrigerated in an airtight container for 4-5 days.
- How to freeze: Cashew cheese freezes well. Just transfer to a freezer-safe container and freeze for up to 3 months. Let thaw overnight in the fridge before using.
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📖 Recipe
Vegan Cream Cheese (Herb or Plain)
Ingredients
- 2 cups raw unsalted cashews see note #1
- 1 tablespoons olive oil
- 1 tablespoon chopped rosemary see note #2
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 3 cloves garlic, minced
- 3 tablespoons lemon juice from 1 large lemon
- 1 tablespoon nutritional yeast
- ¼ cup sliced chives
- ½ teaspoon yellow miso
- ¼ teaspoon black pepper
- salt to taste
- red pepper flakes for coating
Instructions
Herby Cream Cheese
- Soak cashews in water overnight or in a heat-safe container in boiling water for 15 minutes. Drain and rinse the soaked cashews.
- In a medium sauce pot over medium heat, add the olive oil. Once hot, add the rosemary, thyme, sage and garlic. Bloom for 30 seconds to 1 minute, stirring frequently, or until the herbs are aromatic and the garlic is golden. Remove from heat and set aside.
- Combine all ingredients in a blender or food processor: drained cashews, herbs and garlic with the oil, lemon juice, nutritional yeast, sliced chives, miso, and pepper. Blend until it is a smooth, spreadable consistency. Scrape down the sides of the food processor with a spatula, as needed. Add water, one tablespoon at a time, as needed to thin the cream cheese.
- Taste for salt and lemon juice. Transfer to an airtight container and refrigerate for 4-5 days. After refrigerating for 4 hours you can mold the cream cheese into a shape and coat it with additional chives, red pepper flakes and black pepper (optional).
Plain Cream Cheese
- Soak cashews in water overnight or in a heat-safe container in boiling water for 15 minutes. Drain and rinse the soaked cashews.
- Combine these ingredients in a blender or food processor: drained cashews, olive oil, lemon juice, nutritional yeast, and miso. Blend until it is a smooth, spreadable consistency. Scrape down the sides of the food processor with a spatula, as needed. Add water, one tablespoon at a time, as needed to thin the cream cheese.
- Taste for salt and lemon juice. Transfer to an airtight container and refrigerate for 4-5 days. After refrigerating for 4 hours you can mold the cream cheese into a shape and coat it with additional chives, red pepper flakes and black pepper (optional).
Video
Notes
- Soaking cashews: Soaking the cashews helps soften them and makes them easier to blend. Soak cashews in very hot water for an hour or in cool water overnight or up to 24 hours. The longer they soak the easier they will be to blend.
- Herbs: One tablespoon fresh herb can be replaced with 1 teaspoon dry. Other delicious options: basil, oregano, parsley, etc.
- Storage: For best quality, keep refrigerated in an airtight container for 4-5 days.
- Freezing: Cashew cheese freezes well. Just transfer to a freezer safe container rand freeze for up to 3 months. Let thaw overnight in the fridge before using.
Nutrition
Note: This recipe was originally shared May 6, 2018. It was updated on March 10th, 2021 with new photos, tips, a video and a streamlined recipe.
Sydney
I made this to put on cucumber sandwiches for lunch on the patio with a friend on a beautiful sunny day and it was absolutely delicious! Even my son really liked it! Thankful to have an herbed cream cheese that for us, doesn't have garlic which mades me very ill and she can't eat. Also, all the money saved making your own is great because vegan cream cheese with chives is 10.00. Thanks for this great recipe!
Cassidy Reeser
That sounds like a lovely meal! I'm glad this recipe worked for you! 🙂