Dairy-free Cashew Cream Cheese

If you’ve been looking for a smooth, creamy, and delicious plant-based alternative to traditional cream cheese, this vegan cashew cream cheese is exactly what you need! Made with simple ingredients, it’s perfect for spreading on bagels, using in dips, or even as a base for sweet or savory recipes.

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This dairy-free cream cheese is made with cashews for a rich and velvety texture, balanced with the perfect amount of tanginess from lemon juice and apple cider vinegar. Plus, it’s incredibly easy to make!

With just a handful of simple, easy-to-find ingredients, this vegan cream cheese comes together effortlessly.

Soaked cashews and coconut cream create an ultra-creamy, smooth texture that rivals traditional dairy-based versions.

It's also versatile: adjust the seasonings to enjoy it in both savory and sweet dishes.

Completely dairy-free and vegan, it’s the perfect plant-based option for anyone looking to skip dairy without sacrificing flavor or texture!

Why You’ll Love This Recipe

• Simple ingredients – Everything in this recipe is easy to find in most grocery stores.
• Ultra creamy texture – Thanks to soaked cashews and coconut cream, this cream cheese is irresistibly smooth.
• Versatile – Use it for both savory and sweet recipes by adjusting the seasonings.
• Dairy-free & vegan – A perfect plant-based alternative for those avoiding dairy.

Ingredients You'll Need

• cashews – Soaked for a smooth, creamy texture.

To soak the cashews, choose the quick boil method if you are pressed in time or soak overnight if time allows.

• coconut cream – Adds richness and a luscious mouthfeel.

To get coconut cream from a jar of coconut milk, simply chill the unopened jar in the refrigerator for a few hours or overnight.

The thick coconut cream will rise to the top and solidify, allowing you to scoop it out, leaving the thinner liquid behind, that you can use for other recipes like smoothies, soups, curries or oatmeal.

• lemon juice – Brings the tanginess that mimics traditional cream cheese.
• apple cider vinegar – Enhances the tangy flavor and adds probiotics, bacteria-killing acids, and antioxidants.
• salt (optional) – Omit if using for sweet recipes.
• onion powder (optional) – Skip this if making a sweet version.
• everything but the bagel seasoning - to sprinkle on top (optional).

How to Make Vegan Cashew Cream Cheese

This recipe is incredibly easy! For a quick overview of the steps, check out this vegan cream cheese web story.

1. Soak the cashews – Place them in warm water for at least 4 hours or overnight for the best creamy texture. Drain and rinse before using. If you are pressed in time, use a quick boil method that only takes 15 minutes. Boil the cashews in enough water to fully submerge them, simmer for 15 minutes, then cool with cold water, drain, and rinse before processing.
2. Blend everything together – In a high-speed blender or food processor, combine the soaked cashews, coconut cream, lemon juice, apple cider vinegar, and optional seasonings for a savory option. Scrape down the sides as needed and blend until you achieve a silky, thick consistency. Add more lemon juice or vinegar for extra tanginess, or a touch of water to thin if needed. Transfer to an airtight container and refrigerate for up to 7 days.

How Much Vegan Cream Cheese Does This Recipe Make?

This recipe yields approximately 700–750 grams (24–26 ounces or about 4 cups) of creamy vegan cashew cream cheese. That’s enough for multiple servings, making it perfect for meal prepping or sharing!

Freezing Instructions

To freeze vegan cashew cream cheese, store it in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight and stir well before using.

Other Ways to Make Vegan Cream Cheese

While cashew-based cream cheese is one of the creamiest and most delicious options, there are other ways to make dairy-free cream cheese.

Some recipes use tofu for a high-protein (similar to my tofu ricotta), low-fat option, while others rely on almonds or sunflower seeds for a different flavor profile.

Store-bought alternatives often use coconut oil or starches to achieve a similar texture, but homemade cashew cream cheese stands out for its rich, natural creaminess and balanced flavor.

How to Use Vegan Cashew Cream Cheese

This versatile dairy-free cream cheese can be used in so many ways:

Savory Uses

• Spread it on bagels (like this Mediterranean bagel sandwich), toast, or crackers for a delicious dairy-free alternative.
• Stir it into pasta sauces for a creamy texture.
• Use it as a dip for fresh veggies.
• Add to vegan sandwiches or wraps.

Sweet Uses

• Spread it on pancakes or waffles with fruit.
• Use it as a frosting for cakes and cupcakes.
• Mix with maple syrup and vanilla for a dessert topping.
• Use it for vegan cheesecakes like this vegan brownie cheesecake.

Cook’s Tips

• Soaking cashews is key – This ensures a smooth, creamy consistency.
• Use a high-speed blender – A powerful blender will give you the best texture.
• Chill before serving – It thickens in the fridge, making it even more spreadable.
• Enjoy on a slice of bread, bagel, or wrap, as an addition to pasta sauce, or as a dip. Spread it on waffles or pancakes, use it as frosting for cakes and cupcakes, as a dessert topping, or in vegan cheesecakes.

Recipe Variations

• For a herby version: Add fresh or dried herbs like chives, basil, or dill.
• For a sweet version: Mix in maple syrup and vanilla extract.
• For a smoky touch: Add a dash of smoked paprika.

Similar Recipes

• buddha bowl dressing
• vegan béchamel sauce
• vegan cashew mayo
• vegan tofu ricotta
• roasted garlic sauce

What’s your favorite way to enjoy vegan cream cheese? Leave a comment below and let me know! If you try this recipe, don’t forget to give it a star rating!