Vegan Cream Cheese

Vegan Cream Cheese – Creamy smooth with a bit of tang this tasty dairy free cream cheese recipe is customizable and easy to make!


Recipe Credit: The Simple Veganista

Recipe Allergies


  • 1.Soak cashews: Cover cashews with hot water and soak for 5 – 10 minutes. Alternately, soak them for 2 – 3 hours in cool water. Soaking will aid in digestion.
  • 2.Blend: Using a high speed blender or small personal blender, add the ingredients to the cup of your preferred blender and blend until creamy, stopping to scrape down the sides every now and then. If using optional add-ins, stir them in.
  • 3.Enjoy vegan cream cheese right away or let chill in the refrigerator before serving.
  • 4.Makes about 1 cup
  • 5.Store: Leftovers will keep for 5 – 6 days in the refrigerator. For longer storage, it will keep in the freezer for up to 2 months. Let thaw in the refrigerator before using.
  • 6.NOTES
  • 7.Add-ins: For variation try adding fresh chopped chives, 1/2 – 1 teaspoon onion powder, or a small diced jalapeno for a change of taste. When adding flavor, I suggest blending the chives and jalapeno in by hand at the end. For a sweet variation try this Sweet Cashew Cream.

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  • 1 + 1/2 cup raw cashews
  • 1/2 cup water
  • 3 tablespoons lemon juice (about 2 – 3 small lemons)
  • 1 teaspoon apple cider vinegar
  • 1/4 – 1/2 teaspoon mineral salt
  • Optional add-ins (use one):
  • 3 tablespoons fresh chives, chopped
  • 1 small jalapeno, seeds removed and minced