Homemade Vegan Cream Cheese Recipe

Learn how to make creamy vegan cream cheese with this simple step-by-step guide. This homemade dairy-free cream cheese is rich, smooth, tangy, and perfect for bagels, crackers, snacks, cheesecakes, frostings, and more.

Making your own vegan cream cheese may sound complicated, but it is actually a very simple process. The ingredients are blended until completely smooth, then the mixture is left to rest so it can develop a thicker texture and a pleasantly tangy, cheese-like flavor. Most of the work is hands-off, which makes this recipe approachable even if you have never made a dairy-free spread before.

This homemade vegan cream cheese is made with raw cashews, plain vegan yogurt, lemon juice, water, and sea salt. Together, these ingredients create a creamy cashew cream cheese that spreads beautifully on bagels and toast. It is also versatile enough to use in dips, frostings, and other recipes that call for cream cheese.

If you have been looking for a smooth, rich, dairy-free cream cheese recipe, this one is a great place to start. It has a clean ingredient list, a fresh flavor, and a texture that becomes even better after chilling in the refrigerator.

Why Make Your Own Cream Cheese?

Homemade vegan cream cheese is worth making because it tastes fresh, creamy, and satisfying. It is also easy to customize with herbs, fruit, garlic, or nutritional yeast. Once you know the basic method, you can adjust the flavor to suit breakfast, snacks, party dips, or desserts.

• You know exactly what is in it: This recipe uses only five simple ingredients, so there are no unnecessary fillers or mystery additions.
• It is easy to prepare: The active prep time is short. After blending, the cream cheese simply needs time to rest and thicken.
• It is budget-friendly: A short ingredient list helps keep the recipe practical, especially if you already keep cashews and plain vegan yogurt on hand.
• It is versatile: Use it as a spread, stir it into dips, or try it in recipes that need a creamy dairy-free base.

Notes on Ingredients

This vegan cream cheese recipe relies on a few basic ingredients, but each one plays an important role in the final texture and flavor.

• Raw cashews: Soak the cashews overnight, then drain and rinse them before blending. Soaking softens them and helps create a silky texture.
• Water: Use filtered water if possible. It helps the ingredients blend smoothly without making the mixture too thin.
• Plain vegan yogurt: Use an unsweetened plain vegan yogurt. It helps create the tangy flavor that makes this taste more like cream cheese.
• Lemon juice: Fresh lemon juice is ideal, but bottled lemon juice can also work. It brightens the flavor and adds extra tang.
• Sea salt: Salt balances the flavors and gives the cream cheese a more savory finish.

How to Make Vegan Cream Cheese

Blend the ingredients: Add the soaked cashews, water, plain vegan yogurt, lemon juice, and sea salt to a high-speed blender. Blend until the mixture is completely smooth, creamy, and fully combined. Stop and scrape down the sides as needed so no small cashew pieces remain.

Transfer to a bowl or jar: Spoon or pour the mixture into a very clean, dry glass bowl or tall jar. Use a silicone spatula or wooden spatula rather than a metal utensil. Smooth the top gently.

Let it rest: Cover the bowl or jar with cheesecloth or a clean, dry paper towel, then secure it with a rubber band. Place it in a warm, dry spot and leave it as undisturbed as possible for 24 to 48 hours. For the best flavor and thickness, the full 48 hours is recommended.

Stir and chill: After resting, the mixture should be thicker and more tangy. Stir it well, then cover the container or transfer the cream cheese to a clean airtight jar. Refrigerate it to help it firm up further before serving.

Taste and adjust: Taste the cream cheese and add more salt if desired. If the texture is too loose, strain it through cheesecloth, a clean paper towel, or a fine mesh colander for about 30 minutes to remove excess liquid.

Tips for Success

The method is simple, but a few details will help you get the best homemade vegan cream cheese every time.

• Use a strong blender: A high-speed blender gives the smoothest texture. A smaller blender and tamper can make it easier to blend the thick mixture evenly.
• Keep everything clean: Use a very clean bowl, jar, spatula, and covering. Clean equipment helps the cream cheese rest properly.
• Know what is normal: A thin, slightly yellow film on top can be normal. Pink spots are a sign of mold, and the batch should be discarded.
• Chill before serving: Refrigeration helps the cream cheese become thicker and easier to spread on bagels, crackers, or toast.
• Choose the right resting spot: In a warm climate, the countertop may work well. In a cooler kitchen, place the covered jar in an oven that is turned off with only the oven light on. Do not place it in a hot oven or near high heat.

Variation Ideas

Plain vegan cream cheese is delicious on its own, but it is also easy to flavor. Start with the chilled cream cheese, then stir in your preferred add-ins.

• Fruit cream cheese: Fold in chopped strawberries for a fruity spread. Other soft fruits can also be used.
• Chive and garlic cream cheese: Stir in 1 tablespoon dried chives, 1 teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of salt.
• Extra cheesy flavor: Add nutritional yeast for a deeper savory flavor.

Ways to Use It

This dairy-free cream cheese can be used in many everyday meals and snacks. Its creamy texture and tangy flavor make it a helpful staple to keep in the refrigerator.

• On bagels: Spread it over toasted bagels, plain toast, or English muffins.
• In dips: Use it as a creamy base for savory dips or spreads.
• In desserts: Try it in vegan cheesecake-style recipes or frostings that call for cream cheese.
• With vegetables: Serve it with cucumbers, carrots, or crackers for an easy snack.

How to Store Homemade Cream Cheese

Store homemade vegan cream cheese in an airtight container or clean jar in the refrigerator for up to 5 days. It can also be frozen for about a month, although the texture may become slightly less creamy after thawing. Stir well before using if any separation occurs.

More Vegan Condiments & Spreads

If you enjoy making vegan condiments and spreads at home, try preparing more simple staples such as vegan butter, balsamic glaze, hummus, coconut butter, or creamy cashew pea pesto.

• Vegan Butter
• Balsamic Glaze
• Hummus
• Coconut Butter
• Creamy Cashew Pea Pesto