This Easy Vegan Cream Cheese recipe is so simple to make and requires just 5 whole food ingredients. It’s savory, tangy, creamy, and insanely delicious!
I love breakfast foods, more specifically, savory breakfast foods. One of my favorites has always been a freshly toasted bagel slathered in cream cheese with just a hint of onion and garlic. But, after going vegan I resigned myself to the fact this would no longer be a part of my life. Sad day:(
I tried to fill the void with many different “plant-based” recipes, but most were just BLAH. And, once or twice, I even tried a few vegan options off the shelf. But, those were too expensive and usually contained oil. No Bueno. To say I was disappointed would be an understatement.
But, no longer! Bring on the bagels, baby! Because this is the best vegan cream cheese recipe. It’s everything you could possibly want for your morning bread spread. Ready? Let’s roll! (see what I did there)
First things first. Is this exactly like real cream cheese? NO! Why? Because it’s not real cream cheese.
But, if you’re finding it hard to give up cheese and dairy and want something that’s rich, creamy, and “hip to the tang” for your bagel, this cashew cream cheese spread is it! It’s an excellent vegan cream cheese substitute for regular dairy cream cheese.
This recipe uses garlic powder and onion powder to make it savory. But, you can leave them out and make your own version. It’s very easily modified to fit your own taste. So, get creative!
What Ingredients Do I Need?
This homemade vegan cream cheese is made with whole-food ingredients. All you need is…
- 2 cups of raw cashews (soaked for 1-2 hours)
- Garlic powder
- Onion powder
- Lemon juice
- Apple Cider Vinegar
- A little salt
How To Make Vegan Cream Cheese?
Making this vegan cream cheese is so fast and easy. You’ll be “schmearing” in no time.
- Soak Your Cashews: This is the secret to getting a creamy consistency. I like to soak mine in warm water for about 30 minutes. But, 1-2 hours is optimal. Trust me. Soaking matters.
- Food Processor: Add all the ingredients to the food processor until it creates a smooth, creamy consistency. You will have to stop occasionally to scrape down the sides. But, that’s normal.
- Enjoy: You can serve right away or store in the fridge until you’re ready. But, you won’t wait.
That’s it! A delicious dairy free cream cheese guaranteed to make your bagels smile.
Can I Change The Flavors?
Yes, absolutely! Leave out the garlic and onion and try adding some blueberries or strawberries for a fruitier vegan cream cheese. We love to add a little maple syrup and cinnamon. It’s wonderful on toast.
But, you can leave out the flavoring altogether and just enjoy a plain cream cheese. There’s no wrong way.
How Do I Store Leftovers?
Place any leftover vegan cream cheese in a jar with an airtight lid and store it in the fridge for up to a week.
You can store it in the freezer for a couple of months. Then, when you’re ready to enjoy it simply let it thaw in the fridge overnight.
More Vegan Cheese Recipes
Try these other vegan “cheesy” recipes to satisfy those urges and cravings in a much healthier way.
- Easy Vegan Cashew Queso
- Vegan Tofu Ricotta
- Vegan Cheese Sauce
- Creamy Sun-Dried Tomato & Kale Pasta
- The Best Vegan Mac & Cheese
- Plant-based Parmesan Cheese
I hope you enjoy this Easy Vegan Cream Cheese Recipe. It’s…
- Easy
- Versatile
- Healthy
- Made with whole ingredients
- Rich
- Creamy
- Tangy
- Savory
- Absolutely delicious
Looking for more healthy dips and spread? Check out my Easy Vegan Tofu Sour Cream, Cashew Sour Cream, Cashew Mayo, & Vegan Sriracha Mayo.
If you make this recipe let me know about it. Please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!
Easy Vegan Cream Cheese Recipe
This Easy Vegan Cream Cheese recipe is so simple to make and requires just 5 whole food ingredients. It’s savory, tangy, creamy, and insanely delicious!
- Prep Time: 1 hour
- Cook Time: 2 mins.
- Total Time: 1 hour 2 minutes
- Yield: 2 cups 1x
- Category: Dips & Spreads
- Method: Blend
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 cups raw cashews
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1 tsp. salt or to taste
Instructions
- Soak cashews in hot water for 30 minutes or room temperature water for at least 1-2 hours.
- Drain cashews and add all ingredients to a food processor and blend until fairly smooth and creamy and a spread is formed. Stop occassionally to scrape down the sides.
- Enjoy right away or store in a glass jar and let chill in the fridge until ready to consume.
Notes
This specific vegan cream cheese recipe is not good for cooking. It’s purely a spread.
I have found that food processor is best for this specific recipe. It allows the cream cheese to have a little more texture, yet still, be fairly smooth. If you choose to use a blender just be surea an add a little water as you go to help the process. A blender will give you a much smoother texture similar to mayo.
Nutrition
- Serving Size: 2 Tbsp
- Calories: 101
- Sugar: 1.2 g
- Sodium: 147.9 mg
- Fat: 7.8 g
- Carbohydrates: 6 g
- Fiber: 0.6 g
- Protein: 3.3 g
- Cholesterol: 0 mg
Save this recipe & PIN IT here!
This looks awesome! If only making for one, I can cut the recipe in half. But how long will it keep in fridge?
Yes, you can do that. It should last for 3-5 days.
Hi Shane, how do you adapt the bagel recipe from Sweet Simple Vegan? Just wanted to tell you that my husband (not vegan ) and I (WFPB vegan) love your recipes! Keep up the good fight!
Which ingredient?
I made this again, only this time with half walnuts and half cashews. It was still very good and turned out to be a light purple…almost looks like blueberry cream cheese.
Thanks so much for this recipe. It is my butter substitute for toasted whole-grain bread. I also enjoy it on baked potatoes. I thin it out with a tasty vinegar and drizzle it on.
Absolutely delicious! This is WAY better than the cream cheese we have bought at Trader Joe’s.
Thanks for another yummy recipe!
Thank you!!!
I adore your blog Shane. Your game day cheese dip and homemade crisps is my go to relaxing with a good book snack.
I didn’t pick up bagels on my weekly trip to the shops (in the UK we are being advised to shop as little as possible at this time) but next week I’m going to get some and make this cream cheese and snip some chives from my garden to go on top can’t wait!
Thank you so much for the kind words, Jayne. Stay safe and I hope you enjoy the cream cheese. Blessings.
Rich, creamy, and so satisfying.
This recipe sounds yummy!Easy too! Thank you so much for all your recipes you post Shane!I have saved many and have made a few too!Take care!
It’s my pleasure, Karla! I hope you enjoy this one.
Looks like a delicious recipe, however my daughter is allergic to nuts, I wonder if I couple replace the cashews with something else. Thank you
Try using a block of extra firm tofu. NOT Silken, just regular tofu. It should work just fine.
Where are the actual instructions?
I see: description, ingredients and notes – but no instructions. So are the cashews soaked first?
Hi, Sue! So sorry about that. They should be in there now. Please forgive my absent-mindedness.