If you’ve been craving a deliciously spreadable, dairy-free cream cheese for your morning bagel (or a tasty schmear for crackers and veggies!), look no further.
This 5-minute vegan cream cheese is all about rich flavor, simple whole-food ingredients, and super-quick prep. Once you try it, you may never look back!
Why You’ll Love This Recipe
- Quick & Easy: With just a handful of pantry-friendly ingredients and a quick whiz in the food processor, you’ll have creamy goodness in five minutes flat.
- Nutritious & Satisfying: Made primarily with raw cashews (soaked for extra creaminess), this spread delivers healthy fats, a boost of protein, and absolutely no oil.
- Endlessly Versatile: Spread it on bagels, scoop it with veggies, or layer it into sandwiches. Plus, you can easily customize the flavor with add-ins like fresh chives, sun-dried tomatoes, or roasted peppers.
- No Compromises: Sure, it won’t fool anyone into thinking it’s dairy-based, but its tangy flavor and smooth, rich texture will scratch that cream cheese itch—no dairy required!
(Psst…Craving more vegan cheesy goodness? You might enjoy Vegan Nacho Cheese, Stretchy Mozzarella, or a Vegan Cheese Ball.)
Ingredient Notes
- Raw Cashews
- These are the star of the show, bringing natural creaminess and body. Make sure they’re unsalted and raw (not roasted).
- Unsweetened Non-Dairy Yogurt
- Gives a light tang and extra creaminess. Use plain, unsweetened varieties—any hint of added sugar or flavor will make it taste off.
- Lemon Juice & Apple Cider Vinegar
- These work together for a bright, tangy punch reminiscent of traditional cream cheese.
- Salt
- Balances the flavors and helps bring out the tang.
- Optional Chives & Onion Powder
- A game-changer for extra flavor—think “chive and onion” bagel spread vibes!
How To Make Your Vegan Cream Cheese
- Soak the Cashews
- For the quickest method, pour boiling water over raw cashews and let them soak for at least 30 minutes. (Or soak them overnight in cool water if you plan ahead.)
- The longer they soak, the creamier your cream cheese becomes!
- Blend It All Up
- Drain and rinse the soaked cashews.
- Add them to a food processor with unsweetened non-dairy yogurt, lemon juice, apple cider vinegar, and salt.
- Process until smooth, pausing to scrape down the sides as needed.
- Taste and Adjust
- Sample your spread and add more salt or lemon juice if you like a sharper flavor.
- Customize
- For a chive-and-onion twist, mix in chopped chives and onion powder.
- Want a kick? Try adding roasted peppers, chipotle peppers in adobo, or sun-dried tomatoes.
- Serve & Store
- Slather onto bagels, use as a sandwich spread, or pair with crackers.
- Refrigerate leftovers in a sealed container for up to 5 days. This can also be frozen if you want to save some for later.
Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/4 cup unsweetened non-dairy yogurt
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
Optional Add-Ins
- 3 tablespoons chopped chives
- 1 teaspoon onion powder
Instructions
- Soak Cashews
- Place raw cashews in a bowl or measuring cup. Cover with boiling water, and let sit for at least 30 minutes. (Alternatively, soak overnight in cool water.) Drain and rinse.
- Combine & Process
- Transfer soaked cashews to a food processor. Add the yogurt, lemon juice, apple cider vinegar, and salt. Blend until very smooth, scraping down the sides as needed.
- Adjust & Add Flavor
- Taste the mixture and add more salt or lemon juice if desired. For extra flavor, pulse in chopped chives and onion powder.
- Serve or Store
- Spread immediately on bagels, bread, or crackers, or refrigerate in a covered container for up to 5 days. It can also be frozen for extended storage.
Notes
- Soaking Tips: A quick soak in boiling water speeds up the process; the longer cashews soak, the creamier they become.
- Yogurt Choice: Ensure your non-dairy yogurt is plain and unsweetened to avoid unwanted sweetness or flavors.
- Usage: This recipe is best as a spread or dip. It’s not recommended for vegan cheesecakes or frostings; use store-bought vegan cream cheese for baking applications.
- Variations: Experiment with roasted peppers, chipotle, or sun-dried tomatoes for a twist.
Nutrition (per serving):
- Calories: 140 | Carbohydrates: 8g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 149mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 2mg
Helpful Tips & FAQ
Can I Use a Blender Instead of a Food Processor?
Absolutely, though you may need more liquid (like a spoonful of water or a splash more yogurt) to get things moving.
Can I Make This Oil-Free?
Good news—this recipe is already oil-free! Raw cashews bring natural fats, so no extra oil needed.
Freezing Instructions
Freeze in small portions to thaw just what you need. Once it’s thawed, give it a quick stir or blend if any separation occurs.
Why Not Use It for Baking?
The consistency and moisture level isn’t ideal for cheesecakes or cream cheese frostings. For those, opt for a store-bought vegan cream cheese specifically formulated for baking or making desserts.
(Looking to satisfy more cheese cravings? Try a gooey Vegan Nacho Cheese or a savory Cheese Ball—both are crowd-pleasers!)
Enjoy That Cream Cheese Dream
Once you whip up this vegan cream cheese, there’s no limit to how you can enjoy it. Smear it on a freshly toasted bagel, add it to your favorite wrap, or even use it as a savory dip with crunchy veggies. It’s all about giving you that classic cream cheese vibe—without the dairy. Go ahead and indulge in the creamy deliciousness, and don’t forget to have fun exploring all the flavor possibilities!