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Three bowls of Vegan Cashew Cream Cheese, plain, chive, and maple walnut, on a wooden board with bagels and a butter knife.

Vegan Cashew Cream Cheese (3 Flavors!)

Delaney Marie
This Vegan Cashew Cream Cheese is creamy, dairy-free, and simple to make. Perfect for spreading on bagels or toast as an easy breakfast or snack! Take your pick between the classic plain, savory chive, or sweet maple walnut variations.
*Note that From Start to Finish is an estimate that does not include the time it takes for your cream cheese to firm up in the fridge. It includes 20 minutes for your cashews to soak, and 10 minutes to blend up your cream cheese mixture. After this it firms in the fridge for up to 24 hours.
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From Start to Finish30 minutes
Servings8 servings

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*

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

*Chive version & Maple Walnut version: The Chive and Maple Walnut versions require a bit more liquid (lemon juice for the chive, maple syrup for the maple walnut), so they may be slightly thinner than the plain cream cheese. If you prefer a thicker spread, simply use less water when blending, if your blender allows.
*Note that this recipe is primarily intended as a spread or dip and has not been tested in baked goods such as cheesecakes. 
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!