This Vegan Cashew Cream Cheese is creamy, versatile, and completely dairy-free. Perfect for spreading on bagels or toast as an easy breakfast or snack! This vegan recipe includes three delicious variations, including a classic plain cream cheese, a savory chive version, and a sweet maple walnut spread. Whichever flavor you choose, this Cashew Cream Cheese is sure to become a staple in your plant based kitchen!
Table of Contents
Why You'll Love This Recipe
- 3 delicious flavors! Choose from plain, chive, or maple walnut. There’s a variation to match every craving!
- Wholesome & plant based. Made with cashews and minimal optional oil, this is a cleaner, more wholesome version of vegan cream cheese than you’ll typically find at the store.
- Quick & easy. Just a handful of ingredients and a high-powered blender are all you need to whip up this recipe.
Key Ingredients
- Cashews: The base of this creamy Vegan Cream Cheese, giving it a rich, smooth texture.
- Coconut Yogurt: Adds a bit of tang and helps achieve that classic cream cheese flavor.
- Lemon Juice & White Wine Vinegar: Provides acidity and brightness for a perfect balance of flavors.
- Nutritional Yeast: Adds a subtle savory, cheesy flavor without any dairy.
- Optional Coconut Oil: Helps the cream cheese firm up slightly in the fridge. Can be left out, but just note that your finished product will be a bit thinner!
How to Make Vegan Cashew Cream Cheese
Step 1: Blend together the base ingredients for your Vegan Cream Cheese until smooth and creamy.
Steps 2-3: Stir in any additional flavor mix-ins for the Chive or Maple Walnut variations. Let firm up in fridge overnight.
Recipe Tips
- Use a high-powered blender for smooth cream cheese without grittiness! I love my Vitamix for this. Even with the best of blenders though, you will likely have to pause and scrape down the sides of the blender a few times for even consistency.
- Start with just the 1 tablespoon of water and then add more water slowly to get the thickest cream cheese possible.
- Refrigerate overnight for firmer cream cheese! It can be enjoyed sooner than this but won't be as thick of a spread yet. Refrigerating overnight also allows the flavors to meld as much as possible!
Serving Suggestions
- Spread on bagels or toast for a classic breakfast. To feel extra fancy, be sure to also make my Easy Homemade Vegan Bagels to pair with this!
- Use as a dip for fresh veggies or crackers for an easy and delicious snack! This would also be a great option for a party or potluck snack.
- Add to sandwiches or wraps for a tangy, dairy-free spread!
Substitutions & Variations
- To make this recipe oil-free, just omit the coconut oil! The end result will be slightly less firm but will still be creamy & delicious.
- Get creative with your flavors! The recipe includes a savory chive and a sweet maple walnut variation, but feel free to experiment. Try adding a bit of fruit jam to the blender for a fruity cream cheese, or stir in chopped sun-dried tomatoes and fresh basil for a different savory twist.
Frequently Asked Questions
Yes! You can simply omit the coconut oil to make this recipe fully Whole Food Plant Based and oil-free. Just note that your cream cheese may not firm up quite as much and will be a bit thinner.
Yes! A high-powered blender helps achieve a super creamy, smooth texture from the cashews. Lower-powered blenders may work, but you’ll likely need to blend longer and scrape the sides more often, and the end result won’t be quite as smooth.
This recipe is primarily intended as a spread or dip. It has not been tested in baked goods such as cheesecakes.
Other Cheesy Recipes You'll Love
📖 Recipe
Vegan Cashew Cream Cheese (3 Flavors!)
Ingredients
Plain Vegan Cream Cheese
- 1 cup raw cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
- 3 tablespoon plain coconut yogurt
- 1 tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ¼ teaspoon salt
- 2 teaspoon nutritional yeast
- Optional: 2 tablespoon coconut oil
- 1 tablespoon water - (more as needed for blending)
Chive Cream Cheese Add-Ins*
- ½ teaspoon additional lemon juice
- 3 tablespoon fresh chives - finely chopped
- 1 teaspoon onion powder
- ¼ teaspoon garlic salt
- ¼ teaspoon garlic powder
Maple Walnut Cream Cheese Add-Ins*
- 1.5 tablespoon pure maple syrup - (or agave)
- 4 tablespoon chopped walnuts
Instructions
- Make the Plain Cream Cheese: Add all ingredients for the plain vegan cream cheese to a high-powered blender. (If making the Chive version, add the additional lemon juice now. If making the Maple Walnut version, add the maple syrup now). Blend until very smooth, pausing to scrape or tamp down the ingredients as needed. If necessary, add more water ½ tablespoon at a time to allow everything to blend. Please note that blending make take a few minutes before fully smooth!If your final product seems a bit thin don't worry, it will firm up in the fridge in step 3!
- Add additional mix-ins for flavor variations: If making the Chive Cream Cheese, stir in the fresh chives, onion powder, garlic salt, and garlic powder. If making the Maple Walnut Cream Cheese, stir in the chopped walnuts.
- Allow to firm up: Transfer the cream cheese to a container and cover with a lid. Refrigerate to let it firm up - ideally overnight, or up to 24 hours for the best thickness.
Notes
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your cream-cheese-making ways.
Stay joyfully balanced!
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