Homemade Cream cheese never tasted so good! 5-minute vegan cream Cheese is made with whole food plant based ingredients and super easy to make. It's perfect for spreading on bread, bagels or toast in just five minutes flat - plus it tastes amazing too!!
Before going vegan, I didn't care much for meat or milk but CHEESE.... It seems like there are a lot of people who can relate to this. Over and over again from friends that the hardest thing they had to give up was cheese
I've heard about how many struggles with replacing dairy products in their diet because it's so important when you're eating lots of toast every day!
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Don't worry, I've got you covered! So far, my mission has been a success as far as cheesy cravings go. 🙂
With Easy Vegan Nacho Cheese and the rest of what's in store for your taste buds (vegan queso dip anyone?), stretchy mozzarella that'll melt on top of any dish or ball game–it doesn’t matter if it gets messy because we all know how good these things are at making everything better with just one bite…
And now? You can have an even greater variety when enjoying breakfast foods by slathering cut up bagels into vegan cream cheese instead:
The thing about this delicious cream cheese is that it’s not going to fool anyone into thinking its regular dairy cream cheese counterpart (texture of real cream cheese).
I want you guys honest with me! This spread doesn't taste EXACTLY like the puny stuff from cowshed but does still manage to convey an incredible flavor using raw cashews and coconut milk (no oil), which also provides us some healthy fat as well protein if we Whip up our own batches at home - what do ya say?
One more thing before we dive into the recipe. This Cashew Nuts Cream Cheese is a great vegan Substitute, and you can use this base recipe and add flavors you like.
Ingredients
What will you need for your own vegan cream cheese recipe?
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Raw Cashews
- Coconut Milk
- Lemon
- Apple Cider Vinegar
- Miso Paste - optional-
- Sea Salt or Himalayan Salt
Instructions
Start with soaking the Cashews in hot water. Rinse and add them to a food processor or high-powered blender.
Add the coconut cream, the firm part of the coconut milk.
Also add fresh lemon juice of one lemon, apple cider vinegar and miso paste.
Blend it until you get a cream vegan cashew cream cheese. Season with some Salt to your own taste.
Hint: If you think your delicious vegan cream cheese is creamy enough, blend it a few more seconds. You can use either food processor or high speed blender to get the best vegan cream cheese.
Make this recipe, check out my vegan onion dip and my cheesebruger dip.
Substitutions
Like I mentioned above, I want to show you how good alternative for some ingredients like coconut milk.
- Raw Cashews: If you cannot have cashews, you can also use different nuts or seeds like sunflower seeds to add heart-healthy fats.
- Coconut Milk: You can use instead some plant based yogurt, silken tofu. If you are not into oil-free recipes, you can also use coconut oil instead.
- Apple Cider Vinegar: Instead, you can use a different vinegar like white vinegar.
Variations
This plain cream cheese with simple ingredients can be flavored to your own taste and make new recipes.
- Herbs: Add your favorite herbs, onion powder, nutritional yeast, garlic powder or fresh garlic, green onions.
- Sweet Flavors: Make a strawberry cream cheese. Just add some fresh strawberries to the high-power blender or food processor. You can also add other fruits like blueberries.
- Bagel Seasoning: Add some everything bagel seasoning to your dairy free cream cheese.
See my olive cream cheese, Tuscan Cream Cheese and Garden Herb Cream cheese on my website.
Usage
- Take some homemade sourdough bagel or store bought bagel and top it with some of this creamy spread, top it with carrot lox. No need for Philadelphia cream cheese! You got here, a good spread!
- Make your dairy free cream cheese frosting for your next carrot cake.
- Veggie Dip: Dip some carrots, celery sticks
Equipment
As I mentioned above, you will need a food processor or a high speed blender to get the creamiest best results for your vegan cheese.
Storage
Store your dairy-free cream cheese in an airtight container in the fridge. It will last there for like 2 weeks.
You can also freeze it portion-sized.
Top Tip
If you substitute with sunflower seeds or a harder nut, make sure you soak it a little longer and blend it longer. Usually, sunflower seeds take a little longer to get really creamy, and we want hat creamy texture we know from regular cream cheese.
📖 Recipe
Vegan Cream Cheese
Ingredients
- 2 cups cashews soaked
- 4 tablespoon coconut cream (firm part) or yogurt
- juice of one lemon
- 4 teaspoon apple cider vinegar
- 2 teaspoon miso paste
- Sea Salt to taste
Instructions
- Start with soaking the Cashews in hot water. Rinse and add them to a food processor or high-powered blender.
- Add the coconut cream, the firm part of the coconut milk.
- Also add fresh lemon juice of one lemon, apple cider vinegar and miso paste.
- Blend it until you get a cream vegan cashew cream cheese. Season with some Salt to your own taste.
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