5 Minute Vegan Cream Cheese is made with whole food ingredients and is ridiculously easy to make. It tastes amazing, too!
I don’t know if there’s anything I miss more than cream cheese. Before going vegan, I didn’t care much for meat, or milk, but CHEESE…. It seems like I’m not alone in this. I’ve heard over and over again from people that the hardest thing to replace or give up is cheese.
Well, don’t worry, I’ve got you covered! I’m on a mission to satisfy all your cheesy cravings. 🙂 So far, I’ve made Easy Vegan Nacho Cheese, Vegan Queso Dip, Stretchy Mozzarella, and this delicious Cheese Ball. And now, you can have a big toasted bagel slathered in vegan cream cheese!
Now, a quick word about this vegan cream cheese. It’s not going to fool anyone into thinking it’s real cream cheese. I want to be honest about that! It’s more like a really delicious “schmear” or bagel spread. And just because it doesn’t taste EXACTLY like dairy cream cheese, does not mean it’s not incredibly drool worthy and delicious!
What’s really great about this homemade vegan cream cheese is that it’s full of nutritious ingredients. It’s made primarily with raw cashews, and there is no oil involved. So you get some healthy fat and even protein with this spread!
How do you make Vegan Cream Cheese?
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First, soak your cashews in hot water for at least 30 minutes, or overnight in cool water. This helps your cream cheese get creamier. Drain and rinse them, and add to the food processor.
Add the non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape down the sides as needed. Taste; add more salt or lemon juice as desired.
For Chive and Onion Vegan Cream Cheese:
While the cream cheese is quite good plain, it is SO much better with more flavor. Simply add 3 tablespoons of chopped chives and a teaspoon of onion powder to the cream cheese, and process until smooth. SO GOOD.
You could also get creative with different add-ins, such as sun-dried tomatoes, roasted red peppers, chipotles in adobo (spicy!) or maple walnut.
Can I use this vegan cream cheese for baking or frosting?
No, it just won’t work well! For my Vegan Cheesecake, I recommend store-bought vegan cream cheese, as well as for Vegan Cream Cheese Frosting. For a Cheesecake that does use cashews, check out my No-Bake Vegan Layered Raspberry Cheesecake. This recipe is best used as a spread for bagels, or with crackers and vegetables.
I hope you enjoy this Vegan Cream Cheese as much as I do!
- 3 tablespoons chopped chives
- 1 teaspoon onion powder
Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be.
Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.
Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.
Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.
- To soak the cashews, I usually place them in a large measuring cup. Then I bring water to a boil in my tea kettle, and pour the hot water over the cashews. For this recipe, I soak them this way for at least 30 minutes. You can also soak them overnight in cool water.
- I used Forager Cashew Yogurt, unsweetened plain. You can use soy, almond or coconut as well. Just make absolutely sure there is no sweetener or flavor added; it will ruin your cream cheese! If you can't find it, you could omit it and simply add a little water. It won't be quite as creamy though.
- While the vegan cream cheese is quite good plain, I highly prefer the Chive and Onion version! It takes it to a whole new level of bagel spread.