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!
- 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.
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.
- 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
Keywords: vegan cream cheese, vegan cream cheese recipe, cashew cream cheese, homemade vegan cream cheese, dairy free cream cheese