Cashew Cream Cheese (vegan)

Cashew cream cheese is the best homemade vegan cream cheese alternative.  It's tangy, creamy, and spreadable. Comes together in 5 minutes and lasts all week in the fridge.

A warm toasted bagel slathered with this dairy-free cream cheese is one of my favorite morning meals. It’s so easy I like to call it breakfast in under 5 minutes!

And lately, I’ve taken it to the next level by adding strawberry preserves. It’s like having a healthier slice of strawberry cheesecake in the morning.

You’ve definitely got to try it!!

Ingredients

It only takes 4 common pantry staples to make this recipe.

• Cashews. The cashews are soaked in water to soften them. Soaking the cashews makes a smoother cashew cream cheese.
• Lemon juice. The lemon juice gives this vegan cream cheese a tart/tangy flavor.
• Salt. Any brand or variety of salt is fine. I used Himalayan pink salt.
• Oil. Refined coconut oil is best for this recipe since it has a neutral flavor and solidifies in the refrigerator.

Instructions

This vegan cream cheese can be made in 3 easy steps.

Step 1. Soak the cashews to soften them for a creamier vegan spread.

Step 2. Add the soaked cashews, lemon juice, salt, and coconut oil to a food processor (or blender).

Step 3. Process until the cashews are smooth and creamy. Chill in the refrigerator for at least an hour before enjoying.

You’ve just made some of the best dairy-free cream cheese you'll ever enjoy!

Ways to use vegan cream cheese

Slather it on bagels, toast, crackers, or anything else you’ve got in your pantry.  Then top with one of the suggestions below.

• fruit preserves for one of my favorite combos.
• chives and black pepper for a savory start.
• apple slices topped with cinnamon and sugar.
• avocado and red pepper flakes for a little kick.
• cucumber and fresh ground pepper to keep it simple.

Or, use it in these amazing black bean enchiladas.

There are so many delicious options it's hard to choose one.

FAQ's

Pro Tips

• Smoothness. Coconut oil adds smoothness to the vegan cream cheese and creates a thicker spread when cold. This can easily be omitted without much change to the taste and only a slight change in the smoothness.
• Consistency. I like my cream cheese thick and spreadable. For a thinner, more whipped cashew cream cheese add a few Tablespoons of water. Remember, it will firm up a bit in the fridge.
• Processing. Use a food processor or high-speed blender. A high-speed blender will produce the smoothest texture.
• Lemon Juice. Start with 3 Tablespoons of lemon juice. Add more as needed for an ideal “cream cheese tang”. Depending on the lemons, I’ve used anywhere from 3 to 5 Tablespoons of juice. Sometimes more!

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