Vegan Cream Cheese


A Delicious Alternative For Non-Dairy Cream Cheese

This Vegan Cream Cheese is so quick and easy, anyone can make it. Make this for a topper on any toast, bagel or with veggies. This is a recipe basic that you can be explored with by adding other flavors to it. You can add in many types of spices, nuts or herbs. This is a recipe basic that is a vegan go to and perfect for those vegan beginners or non-dairy lovers. This is a great base for creating a creamy non-dairy sauce as well. The exploration to this is endless.

Vegan Cream Cheese. Photo by Spicy Saucy Vegan

How To Make Vegan Cream Cheese

The best trick to a really smooth Vegan Cream Cheese is to soak the cashews for 3 to 4 hours in room temperature water. Some people like to boil them for 10 minutes and then use them. I think if you are in a pinch to boil them but I like the standard soaking. I think it taste better to soak them because a lot of the oils and natural cashew taste comes out when they are boiled.

The second easy whip up of this recipe is exactly that. Just whip it up in a blender. I use a Ninja smoothie blender. (That comes in the Ninja BL770 Mega Kitchen System) I like how fast and smooth I can make it in the Ninja. A good creamy consistency is key.

Vegan Cream Cheese. Photo by Spicy Saucy Vegan.

It really comes out nice and smooth. If you find that it still has a little too much texture than just keep blending it. It will smooth out. I only need to blend it for a couple of burst in the Ninja BL770 Mega Kitchen System using the smoothie container. You may need about 2 minutes in a blender. After it is blended it can get thicker and creamier if you let it sit in the refrigerator for a couple of hours. I find that even one hour is a big difference in it’s consistency.

Vegan Cream Cheese
Vegan Cream Cheese. Photo by Spicy Saucy Vegan

This cream cheese alternative is very spreadable and if you find that it is too watery just add a little less water in your next making if this recipe. The other alternative is that the cashews need to be drained better after they were soaked.

Vegan Cream Cheese
Vegan Cream Cheese. Photo by Spicy Saucy Vegan

How To Make A Sweeter Vegan Cream Cheese

If you are wanting to make this non-dairy cream cheese as a sweeter spread for bagels, rolls or breakfast alternatives, we can adjust the recipe. I use half the amount of garlic and less lemon juice. Just add a little lemon juice at a time to see how you like the taste. Then add a little of your favorite sweetener. I like maple syrup or agave sweeteners. Just be mindful to add a little less water because the sweeteners are liquid form. I use the liquid sweeteners because I don’t want the grainy texture of solid sugars.

My favorite is maple syrup and walnuts with a couple of dashes of cinnamon. It is perfect on a cinnamon raise bagel or toast. I hope you like exploring the variety of ways you can add to this basic Vegan Cream Cheese recipe. Enjoy!

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Vegan Cream Cheese

Vegan Cream Cheese

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  • Author: Spicy Saucy Vegan
  • Prep Time: 3 hours 4 minutes
  • Cook Time: Refrigerate 1 to 4 hours
  • Total Time: 4 hours
  • Yield: 5 1x
  • Category: Spread
  • Method: Blender/Refrigerate
  • Cuisine: France, Normandy
  • Diet: Vegan


This Vegan Cream Cheese is a delicious non-dairy alternative. This recipe is a great basic recipe for new beginner vegans to add to their repertoire of creamy spreads. The adjustments to this recipe are endless. You can make it sweet or spicy or add herbs and nuts. Perfect to make before a busy work and school week. This is a great base recipe to explore with and stretch it into the base for creamy sauces as well. Enjoy!


Units Scale
  • 1 cup Cashews
  • 1 tsp Fresh Garlic Cloves, (minced)
  • 1/4 cup Extra Virgin Olive Oil
  • 1/3 cup Water
  • Juice Of Half A Lemon
  • 1/2 tsp Sea Salt


Soaking Cashews

  1. In a medium bowl add the 1 cup of cashews and cover them with room temperature water. Soak them for 3 to 4 hours on the kitchen counter. The longer they soak the smoother the vegan cream cheese will be. If you don’t have time to soak them you can boil them for 10 minutes. Drain them well. You don’t want extra water in the recipe.

Making The Vegan Cream Cheese

  1. In a blender or smoothie blender add the well drained cashews and all the ingredients and blend until smooth. Adjust the garlic, salt or lemon as needed. It takes about 2 minutes in a blender. Keep blending if it is not smooth enough.
  2. Transfer the cream cheese mixture to a serving dish and put in the refrigerator for 1 to 2 hours. The longer it is in the refrigerator the thicker it will be.
  3. Last up to 5 days in the refrigerator.
  4. Enjoy!

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