I remember the first time I tried vegan cream cheese—I was skeptical. Could something without dairy really taste that good? But after a few attempts (and a few kitchen messes!), I finally landed on a recipe that blew my mind. It was creamy, tangy, and spreadable—everything I missed from traditional cream cheese. And the best part? Whipping it up at home was super simple! Now, I want to share this recipe with you so you can enjoy the same deliciousness without the dairy.
Ingredients for the Best Vegan Cream Cheese
You don’t need a ton of fancy ingredients for this. The simpler, the better. Here’s what I usually use:
Cashews or Tofu
Cashews are my go-to. They create such a rich, creamy texture when blended—it’s hard to beat. If you have a nut allergy or want to switch things up, tofu is a great alternative. I’ve used silken tofu for smooth consistency and firmness when I want something a bit thicker.
Lemon Juice and Apple Cider Vinegar
These two ingredients are magic. They add that signature tangy kick to the cream cheese. Lemon juice adds brightness, while apple cider vinegar brings a little depth.
Nutritional Yeast
I always toss in some nutritional yeast. It gives the cream cheese that subtle cheesy flavor and adds a boost of B vitamins. Win-win!
Optional Add-Ins
This is where you can have fun. I’ve added garlic powder, onion powder, and fresh herbs like chives or dill, you name it. It’s your cream cheese, so make it your own.
How to Make Vegan Cream Cheese
You’ll be surprised at how easy it is to make vegan cream cheese! Believe me, if I could pull it off, so can you! Here’s how:
Soak the Cashews (if using cashews)
If you’re using cashews, soak them for at least 4 hours or overnight. This step is key to getting that super smooth texture. Are you in a rush? No problem—pour boiling water over them and let them sit for 20 minutes.
Blend the Ingredients
Once your cashews are ready, drain them and toss them into a high-speed blender or food processor. If you’re using tofu, crumble it in. Add the lemon juice, apple cider vinegar, nutritional yeast, and any add-ins you like.
Blend until smooth. You should stop a few times to scrape down the sides. If it’s too thick, add a tablespoon of water at a time until it looks just right.
Adjust the Flavor
This is where you get to play chef. Give it a taste and see if it needs a little something extra. More tang? Add a bit more lemon juice. Not salty enough? Sprinkle in a pinch of salt. You’re in control here.
Chill for Best Texture
Once it’s blended to perfection, transfer it to a container and pop it in the fridge for at least an hour. Chilling helps it firm up and lets the flavors meld together.
Tips for Making Perfect Vegan Cream Cheese
Over time, I’ve picked up a few tricks to make this recipe even better. Here are my best tips:
Choosing the Right Base
Cashews give you that rich, creamy texture, but tofu is a fantastic alternative if you’re looking for something lighter or nut-free.
Blending Techniques
A high-speed blender makes a world of difference. If you don’t have one, don’t worry—blend in smaller batches or add a bit more liquid to help things along.
Flavor Variations
This recipe is super versatile. I’ve made versions with roasted red peppers, jalapeños, and even sweet versions with a touch of maple syrup and cinnamon. Get creative!
Storage Tips
Keep your cream cheese in an airtight container in the fridge, and it should last up to 5 days. If you want to make a big batch, you can freeze it for up to a month. Let it thaw in the fridge, then stir it carefully before using it.
Serving Ideas for Vegan Cream Cheese
Now comes the fun part—eating it! Here are a few of my favorite ways to enjoy vegan cream cheese:
Bagels and Toast
There’s nothing better than a warm bagel topped with a thick, creamy spread of cheese. Add some cucumber slices or tomato for a little extra crunch.
Crackers and Veggie Sticks
This makes an excellent dip for crackers or crunchy veggie sticks. It’s great for a quick bite or sharing on a party platter!
Sandwiches and Wraps
Spread it on your sandwiches or wraps for a tasty upgrade! It pairs beautifully with roasted veggies, fresh greens, and even vegan deli slices.
Baking Recipes
I’ve used this cream cheese in baking, too! It works great as a filling for vegan cheesecake, frosting for carrot cake, or even a savory layer in tarts.
FAQ Section For Vegan Cream Cheese
Can I freeze vegan cream cheese?
Yes! I do it all the time. Just store it in an airtight container, and it will keep in the freezer for up to a month. Thaw it in the fridge and stir it using.
How long does vegan cream cheese last?
It’ll stay fresh in the fridge for up to 5 days—just be sure to store it in a sealed container!
What can I use instead of cashews for cream cheese?
Tofu is an excellent alternative if you can’t use cashews. It gives a different texture, but it’s still delicious and creamy.
Why is my vegan cream cheese not creamy enough?
If it’s not creamy, it might be because the cashews weren’t soaked long enough or your blender isn’t powerful enough. Blend it a little longer, or add a splash of more liquid if needed.
Conclusion Vegan Cream Cheese
And there you have it—a simple, delicious, and customizable vegan cream cheese recipe that you can whip up in no time. Once you try this, I promise you won’t miss the store-bought stuff. And the best part? You have complete control over the ingredients!
So, what are you waiting for? Head to your kitchen, gather your ingredients, and start blending! I’m thrilled you’re trying out this recipe! And if you do, be sure to come back and let me know how it turned out. Do you have a favorite variation? Drop your thoughts in the comments—I’d love to hear your ideas.
Happy blending, and enjoy your homemade vegan cream cheese!
Vegan cream cheese
Ingredients
- 1 cup raw cashews soaked for 4 hours or quick-soaked in boiling water for 20 minutes
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1-2 tbsp water to adjust consistency
- 1/2 tsp salt
Optional add-ins:
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Fresh herbs like chives or dill to taste
Instructions
- Soak the cashews in water for at least 4 hours or quickly-soak them by covering them with boiling water and letting them sit for 20 minutes. Drain and rinse well.
- Place the soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, and salt into a high-speed blender or food processor. Blend until smooth, and scrape the sides if necessary. Slowly add water, one tablespoon at a time, until you reach your preferred consistency.
- Taste the cream cheese and adjust the seasoning if necessary. Add more lemon juice for tanginess, salt for flavor, or garlic/onion powder for extra savory depth.
- Transfer the cream cheese to an airtight container and refrigerate for at least an hour to let the flavors meld and for the texture to firm up.
Notes
- Base Alternatives: If you’re allergic to nuts, you can use silken tofu instead of cashews for a lighter version.
- Flavor Variations: Try mixing in roasted red peppers, jalapeños, or even sun-dried tomatoes for a unique twist.
- Storage: Keep it in an airtight container in the fridge for up to 5 days. If you want to keep it longer, freeze it for up to a month. Just thaw it in the fridge and give it a good stir before serving.