Vegan Cream Cheese Recipe

Overhead photo of vegan cream cheese on bread on a grey plate.

5 from 3 votes

This spreadable Vegan Cream Cheese recipe not only tastes rich and creamy like the dairy version, but is also loaded with goodness. Perfect for toast, bagels, or as a base for various recipes, this vegan delight is a must-try, especially for special occasions or holiday spreads.

Prep Time5

Total Time5

Course: Appetizers

Cuisine: American

Keyword: bacon, cream cheese, dairy free, dairy free jalapeno poppers, jalapeno, jalapeno poppers, party food, side dish

Servings: tablespoons

Calories: 38kcal

Author: Bethany Galloway

Ingredients

1 3/4 cups cashews soaked
1 tablespoon nutritional yeast
4.5 tablespoons unsweetened almond milk
2 teaspoons dijon mustard
3/4 teaspoon salt

Instructions

Soak cashews for at least 30 minutes in boiled water (preferably overnight).
Add the soaked cashews nutritional yeast, unsweetened almond milk, mustard, and salt to a food processor or blender.
Blend until it forms a smooth paste.
Use it straight away or allow it to thicken up in the fridge, and enjoy!

Notes

Cashews: It's crucial to select raw cashews for this recipe. Roasted cashews have a stronger, distinct flavor that could overpower the cream cheese. Also, ensure they are unsalted; we'll be adding our salt to the mix to maintain control over the flavor.
Consistency: If you find yours is too thick after blending, don't hesitate to add a splash more almond milk to thin it out. If it's too runny, allowing it to set in the fridge for a longer period can help it firm up.
Flavor Variations: While the base recipe offers a delightful neutral flavor, you can make it your own with various additions. Herb cream cheese with dill and chives, a spicy version with red chili flakes, a sweet variation with a touch of maple syrup, or tossing in some strawberries to make strawberry cream cheese are all great ideas. The sky's the limit!
Preventing the Cream Cheese from Setting Too Firmly: If you're using the cream cheese as a base for other recipes, like a vegan cheesecake, consider adding a bit of olive oil. These fats help in keeping the cream cheese slightly softer, making it easier to blend with other ingredients.
Storage: Place the cream cheese in an airtight container and pop it into the refrigerator. Stored this way, your vegan cream cheese will remain fresh and spreadable for up to a week.
Freezing: Transfer the vegan cream cheese to a freezer-safe container, leaving a little space at the top for expansion. This way, your homemade delicacy can last for up to two months. Thaw it in the refrigerator overnight when you're ready to use it again.
Reviving the Consistency: Sometimes, after storing, the cream cheese might become a tad too firm or separate slightly. Not to worry! Give it a good stir, and if needed, add a tiny splash of almond milk or a drizzle of olive oil. Blend it briefly in a food processor to restore its original creamy consistency.
Keeping Things Fresh: While it's tempting to dip directly into the container, it's best to use a clean utensil each time you serve. This prevents contamination and ensures your vegan cream cheese stays fresh and delicious for as long as possible.

Nutrition