This creamy vegan cream cheese is made with just three simple ingredients. It’s perfect for no-bake cheesecakes, frostings or simply spread on a toasted bagel — delicious and versatile.
Warm weather puts me in the mood for cheesecake, though it’s a treat I enjoy year-round. A cool berry cheesecake on a hot day, carrot cake with tangy frosting, or a toasted bagel piled with chive cream cheese — all sound perfect. Homemade vegan cream cheese is a staple in my kitchen because it’s flexible, wholesome and tastes better than many store-bought options.
Not everyone can find good vegan cream cheese in shops — in some places it’s unavailable, in others it’s expensive or filled with additives. That’s why this simple, affordable recipe is a great solution: nourishing, easy to make and adaptable to sweet or savory uses.
Three ingredients — that’s all you need
Raw cashews: Use raw, unsalted cashews for the creamiest result. Avoid roasted nuts, which will make a paste rather than a smooth cream. Soaking them softens the nuts and helps achieve a silky texture.
Vegan yoghurt: A creamy plant-based yoghurt helps create richness and body. Coconut, soy or almond yoghurts work fine; I prefer a Greek-style vegan yoghurt. If you don’t have yoghurt, a neutral dairy-free milk can be used, though the texture may be slightly lighter.
Apple cider vinegar (or lemon juice): A splash of acid gives the cream cheese its characteristic tang. White vinegar or lemon juice can substitute if needed.
Optional additions: For savory spreads add salt, chopped chives, garlic powder or sun-dried tomatoes. For sweet versions, fold in vanilla, maple syrup or fruit purée after blending.
How to make this vegan cream cheese
All you need is a good blender or food processor. Start by covering the cashews with boiling water and letting them soak for at least two hours; overnight soaking will make an even creamier result. Drain the cashews, then add them to your blender with the yoghurt and vinegar (or lemon juice).
Blend until completely smooth. Depending on your blender, this may take a couple of minutes. If the mixture seems too thick, add a tablespoon of vegan milk and blend again. The cream cheese may be slightly loose at first but will firm up after chilling in the fridge for a few hours.
If you’re adding mix-ins — herbs, chopped sun-dried tomatoes or sweet flavorings — fold them in after blending.
Storage and shelf life
Transfer the cream cheese to a jar with a tight lid and refrigerate. It will keep for up to one week. A small amount of separation (water on top) is normal — simply pour it off before using. You can also freeze portions in an airtight container or freezer bag for up to three months; thaw in the fridge before serving.
Ideas for using your homemade cream cheese
- No-bake cheesecakes and cheesecakes bars
- Cream cheese frostings for carrot cake or cupcakes
- Bagels, crackers and sandwiches — plain or flavoured with herbs
Vegan Cream Cheese Recipe
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Equipment
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Blender or Food Processor
Ingredients
- 150 g Raw cashews
- 80 g Creamy vegan yoghurt or 1/4 cup vegan milk
- 1 tbsp Apple cider vinegar or lemon juice
Instructions
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Cover the cashews with boiling water and soak for at least 2 hours (or overnight for best texture).
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Drain the water from the cashews.
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Place the soaked cashews, yoghurt (or milk) and vinegar into a blender and blend until completely smooth. Adjust thickness with a little vegan milk if needed. Chill before serving.
Notes
Nutrition
cashew cream cheese, homemade cream cheese, vegan cream cheese