Total Time: 40 minutes (10 minutes active + 30 minutes soaking)
Why You Need to Add This Vegan Cashew Cream Cheese to Your Repertoire
When I began experimenting with a plant-based diet, prepared non-dairy cheese options were difficult to find. My partner, being a cheese lover, was having none of this. He soon found me Miyoko Schinner’s Artisan Vegan Cheese cookbook.
I had fun working through the many recipes, but most required time and hard-to-find ingredients. The basic cashew cream cheese was the one recipe I kept returning to and has become my go-to. Over the years, I’ve perfected this recipe with one key ingredient that elevates the flavor and texture.
This silky-smooth cashew cream cheese is:
- Quick to make – just soak, blend, and chill
- Incredibly versatile – perfect for bagels, sandwiches, dips, and sauces
- Budget-friendly – more affordable than store-bought vegan cheese
- Customizable – easily adaptable with countless flavor variations
- Naturally vegan and dairy-free
Essential Ingredients for Perfect Vegan Cashew Cream Cheese
What You’ll Need:
- 2 cups raw cashews – soaked in water for at least 4 hours or overnight
- Quick soak option: Use boiling water and soak for just 30 minutes
- 2 Tbsp plain, unsweetened non-dairy yogurt
- Substitute: 1.5 Tbsp mild white or yellow miso paste
- 2 Tbsp coconut oil, melted
- 1 tsp salt (reduce salt by half if using miso)
- ½ cup water
Notes on Ingredients:
Raw Cashews
Raw (not roasted) cashews are essential for achieving the creamy texture. They absorb water differently from roasted nuts, creating that perfect cream cheese consistency.
Money-saving tip: Look for “cashew pieces,” which are typically cheaper than whole cashews. Check the bulk food section at your grocery store, Trader Joe’s nut aisle, or local Indian grocery stores.
Non-Dairy Yogurt
Plain unsweetened vegan yogurt adds that signature tangy flavor to your cream cheese. Look for it in the refrigerated section alongside conventional yogurt.
Recommended brands: Kite Hill and Forager Project both make excellent protein-rich options, including Greek-style varieties.
Miso Paste Alternative
If you can’t find suitable yogurt, mild white or yellow miso paste works wonderfully as a cultured alternative. Avoid red miso, which has a much stronger flavor profile.
Coconut Oil
Coconut oil serves two important purposes: it helps thicken the cream cheese as it cools and contributes to the authentic flavor. While other oils can work, they may alter both texture and taste.
How to Make Vegan Cashew Cream Cheese: Step-by-Step Instructions
Step 1: Soak the Cashews
Begin by soaking your cashews to soften them for blending.
Pro tip: Use the same container for soaking as you will use to store the cashew cream to save on dishes! Measure 2 cups raw cashews into your container, cover with water, and soak for at least four hours or overnight.
Quick method: For faster results, pour boiling water over the cashews and soak for just 30 minutes.
Step 2: Blend the Base
After soaking, drain the cashews thoroughly and prepare your blender.
- Add about half of the drained cashews to the blender
- Add ½ cup water, 2 Tbsp plain yogurt OR 1.5 Tbsp mild miso paste
- Add 2 Tbsp melted coconut oil and 1 tsp salt
- Cover and start blending on low speed
- Gradually add the remaining cashews as the mixture comes together
- Stop occasionally to scrape down the sides with a spatula
Step 3: Add Flavors (Optional)
If creating one of the flavor variations below, add those ingredients now and continue blending.
Step 4: Blend Until Ultra-Smooth
Once all cashews are incorporated, increase to high speed for 20-30 seconds to achieve the smoothest possible texture.
Step 5: Culture for Tanginess (Optional)
For authentic cream cheese flavor, allow the mixture to culture:
- Transfer to a storage container with a lid
- Alternatively, place a clean cloth over the bowl
- Let sit at room temperature for about 24 hours
- Note: If you prefer not to culture, place directly in the refrigerator
Culturing time varies based on room temperature:
- At 75°F (24°C), 24 hours creates a lovely tangy flavor with whipped texture
- Warmer temperatures require less time
- Cooler temperatures need longer
- Taste test every 6-12 hours to find your perfect flavor
Step 6: Refrigerate and Enjoy
Once it reaches your desired flavor:
- Transfer to the refrigerator
- Allow to chill for at least 2 hours for the coconut oil to solidify
- The cultured cream cheese will keep for about 2 weeks in the fridge
4 Delicious Cashew Cream Cheese Flavors You Need to Try:
1. Garlic and Herb Cream Cheese
A classic flavor profile perfect for bagels, wraps, or spreading on crusty bread.
Add to the basic recipe:
- 2-3 cloves fresh chopped garlic
- 1 tsp each dried oregano & dried parsley
- ¼ tsp each dried basil, thyme and dill
Alternative herb option:
- Substitute all the dried herbs above for 2 tsp Italian Seasoning
- Or 1-2 Tbs fresh herbs of your choice.
2. Spicy Jalapeno Cream Cheese
Add a kick to your morning bagel or makes a perfect party dip with vegetables or chips
Add to basic recipe:
- 1 jalapeno – seeds removed, roughly chopped
- 1 tsp lime or lemon juice
- ½ tsp garlic and/or onion powder
3. Cilantro Lime Cream Cheese, Dip or Dressing
Versatile for Mexican-inspired dishes, as a dip for tortilla chips, or thinned out as a salad dressing
Add to basic recipe:
- 1 cup fresh Cilantro – leaves and tender stems, roughly chopped
- 2 cloves garlic – rough chop
- ~2 Tbs lime juice – freshly squeezed from 1 large or 2 small limes
- ½ tsp additional salt
- 1 Tbs additional coconut oil or a neutral oil
For dip or dressing consistency: Add 1-2 Tbs of cool water at a time until the desired consistency is reached.
4. Extra Cheesy Pasta Sauce
Transform your cream cheese into a rich, creamy pasta sauce for the ultimate comfort food.
Note: For this recipe, use only half the amount from the basic cream cheese recipe.
Add to half the basic recipe:
- 1/3 cup nutritional yeast
- ½ – 1 cup vegetable broth or water from cooking pasta, depending how thick you want the sauce
- Juice of 1 lemon, about 1 Tbs
- 1 tsp mustard (any kind) or ½ tsp mustard powder
- 1 tsp garlic powder or 2 cloves fresh garlic
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp ground pepper
- may need to add additional salt to taste.
Pour over about 1 pound of your favorite cooked pasta & veggies.
More Creative Ways to Use Your Vegan Cashew Cream Cheese
- Spread on sandwiches instead of mayo
- Use as a base for creamy salad dressings
- Create a white pizza sauce
- Make a tangy French onion dip
- Thicken and flavor potato soup
- Blend with berries for a sweet breakfast spread
Vegan Cashew Cream Cheese
Equipment
- Blender
Ingredients
- 2 cups Raw cashews – soaked in water for at least 4 hours or overnight. For a quicker soak – boil water first, add to raw cashews and soak for 30 minutes.
- 2 Tbs Plain, unsweetened yogurt – use non-dairy to keep the recipe vegan. Substitute with 1.5 Tbs mild white or yellow miso paste if you do not have unsweetened yogurt.
- 2 Tbs Coconut oil, melted You can try a different oil but it may change the flavor and texture.
- 1 tsp Salt use only 1/2 tsp if using miso paste.
- ½ cup Water
Instructions
- Using raw cashews and soaking them ahead of time is essential to getting the right texture in this recipe.
- Soak 2 cups raw cashews in water for at least 4 hours or overnight. For quick preparation, use boiling water and soak for 30 minutes.
- Pro tip – soak the cashews in whatever dish you want to store the cream cheese in to save dishes! I use a glass Pyrex with a lid or a plastic Tupperware with a locking lid, depending on the conditions on the boat.
- When ready to blend, drain the cashews and add half to the blender with 1/2 c water, 2 Tbs yogurt, 2 Tbs coconut oil, and 1 tsp salt. Start the blender on low and slowly add the rest of the cashews once it starts coming together. You may have to stop once or twice and scrape down the sides with a spatula.
- If using any additional flavor variations, add those ingredients now.
- Once all the cashews are incorporated, turn the blender to a higher setting for 20-30 seconds to get the smoothest texture.
- Transfer to a storage container with a lid or place a clean cloth over the bowl and allow to sit at room temperature to culture for about 24 hours. If you do not wish to culture the cheese skip to step 9.
- Culturing time will greatly depend on the ambient temperature. I find that at about 75 degrees – culturing for 24 hours will create a lovely tangy flavor and the texture becomes like a whipped cream cheese. Feel free to taste test every 6 – 12 hours until you feel like it’s ready.
- Transfer to the fridge. The coconut oil helps the cream cheese to thicken in the fridge so try to hold off eating it for a couple hours until it has fully cooled – it's so delicious and tempting tho, I always end up eating some of it before it's fully ready!
- Lasts up to 2 weeks in the fridge.
Video
Frequently Asked Questions About Vegan Cashew Cream Cheese
Can I make this nut-free?
While cashews provide the ideal creamy texture, sunflower seeds can work as a substitute for those with nut allergies. Soak them the same way, though the flavor will be slightly different.
Why is my cashew cream cheese grainy?
This typically happens when the cashews aren’t soaked long enough or if using a less powerful blender. Ensure cashews are very soft after soaking and blend thoroughly, stopping to scrape down sides as needed, and add water 1 Tbs at a time if necessary to fully blend.
Do I have to culture the cream cheese?
No! While culturing develops that tangy cream cheese flavor, you can refrigerate immediately after blending for a milder taste that’s still delicious.
Can I freeze vegan cashew cream cheese?
Yes! Freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and stir well before using, as separation may occur.
What’s the best substitute for coconut oil?
For completely oil-free, try adding 2-3 Tbsp of thick coconut cream instead, or simply omit the oil. The texture will be slightly different.
How long does homemade vegan cream cheese last?
When properly stored in an airtight container in the refrigerator, this cashew cream cheese lasts up to 2 weeks.
Leave a Comment
Have you tried this recipe? What are your favorite non-diary cheeses? Share your experience and questions below!
Leave a Reply