Ready for some vegan cream cheese? Say yes to this unbelievably rich, smooth, creamy, spreadable, and melty spread! Make this vegan cream cheese recipe in your blender in 5 minutes or less!
This vegan cream cheese is so easy to make and super yummy!! You’ll be wanting to spread this plain cream cheese on everything – crackers, bagels, sandwiches, you name it!
How to make Vegan Cream Cheese:
Grab your ingredients out…
- cashews
- refined (flavorless) coconut oil
- salt
- fresh lemon juice
- nutritional yeast flakes
- tapioca flour
- kappa carageenan (more info below)
Start by soaking your cashews in HOT water for 5 minutes. Then rinse and drain.
Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).
Blend on high until completely smooth (about 1-2 minutes) then reduce blender speed to low, remove plug in the blender lid and add kappa carrageenan through hole in the lid while still blending. Replace blender lid plug, return blender to high speed for about 30 seconds.
Pour vegan cream cheese mixture into a glass bowl (or ramekins). Let it cool on the counter for a few minutes, and then cover and place in the refrigerator for at least 6 hours or overnight.
How long does vegan cream cheese last?
Homemade vegan cream cheese will last in a covered container for up to five days in the refrigerator.
Freeze this vegan cream cheese wrapped in plastic or in a covered container for up to three months.
You may have noticed that this recipe requires some unusual ingredients. While these may be a bit challenging to obtain, I think you’ll find the results you experience will be more than worth the effort!
Here’s the short list with a link for easy purchase:
- REFINED Coconut Oil – (Please don’t miss the word refined.) Refined coconut oil doesn’t taste like coconut but it still turns solid at cooler temps, thus adding firmness and richness. It’s available at many local grocery stores in the health food section.
- Tapioca Flour – a thickener with a slightly ‘stretchy’ texture. I usually buy online but many local stores should sell this.
- Kappa Carrageenan – This is the most unusual ingredient and somewhat difficult to obtain. A derivative of sea weed, this ingredient is vital because it is what firms the cheese. Used in a greater quantity in my Vegan Mozzarella it can also create a solid cheese that will go from liquid to solid and back to melted state. It’s a wonder ingredient and not widely sold.
Hope you enjoy making vegan Cream Cheese! You may also want to try these popular vegan block cheese recipes!
If you’ve tried this Vegan Cream Cheese Recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what this blueberry farm girl is keepin’ busy doing!!!
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Best Vegan Cream Cheese
Ingredients
- 1/4 cup cashews soaked and rinsed
- 1/4 cup refined coconut oil
- 2 tbsp tapioca flour
- 1 tbsp fresh squeezed lemon juice
- 1 tsp salt
- 1 tsp nutritional yeast flakes
Add just before blending:
- 1 cup water HOT (just boiled)
Add while blending on low, after above ingredients are completely smooth:
- 1 1/4 tsp kappa carageenan
Instructions
- Start by soaking your cashews in HOT water for 5 minutes. Then rinse and drain.
- Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).
- Blend on high until completely smooth (about 1-2 minutes) then reduce blender speed to low, remove plug in the blender lid and add kappa carrageenan through hole in the lid while still blending. Replace blender lid plug, return blender to high speed for about 30 seconds.
- Pour vegan cream cheese mixture into a glass bowl (or ramekins). Let it cool on the counter for a few minutes, and then place in the refrigerator for at least 6 hours or overnight.
Video
Notes
HOW LONG DOES VEGAN CREAM CHEESE LAST?
Homemade vegan cream cheese will last in a covered container for up to five days in the refrigerator. Freeze this vegan cream cheese wrapped in plastic or in a covered container for up to three months.Nutrition
Hi just wondering if you can use arrowroot in place of tapioca flour?
That is an excellent question. Tapioca flour is my go-to for cheese making because of it’s slightly stretchy properties. However, in this particular recipe I think arrowroot flour might actually work fine. Be sure and let us know how it goes if you try it!!
Kappa Carrageenan is a carcinogen. any replacements ??
So far I haven’t toyed with different replacement options for this recipe. I’ll try to check back when I do!
Have you tried using this cream cheese in a cheesecake yet? I’ve tried making several different versions of fermented dairy free cream cheese to no success. Just made this one and am totally blown away by the flavor! In the refrigerator chilling…read for bagels for breakfast tomorrow but would really love to make a cheesecake!
Thanks for your comment! So glad you love it! I haven’t tried it in cheesecake yet…Please let me know if you try it!
I was going to ask the same question!
I just made my first vegan cream cheese and it is delicious! I’m tempted to run out right now and get some bagels, and it’s just after midnight, but I can promise you I’ll have some for breakfast tomorrow! I’m really picky when it comes to cream cheese. I will only buy Philly cream cheese, but this will definitely replace that, it’s that good! Thanks for sharing this great recipe, Rebecca! Also can’t wait to try it in a cheesecake! My mind is just racing with possibilities!!!
Thx for your kind words! Wanda, so glad you are enjoying the vegan cream cheese recipe! I just love your enthusiasm and I totally get the need to race out for bagels…preferably the everything flavor?! We definitely do need to try this in cheesecake! Ya’ll are inspiring me!
I made this recipe, and it was delicious. Unfortunately, I have celiac, and wound up extremely sick, with a distended stomach and severe diarrhea for three days! It turns out that if you have celiac disease, DO NOT USE Kappa Caragenan, as it inflames your intestines the same way as gluten. What a way to find out you can’t have something that tastes soooooo good! Since I now know it was the Kappa, I’m trying it with AGAR powder and all will be well.
Oh dear! SO sorry the Kappa did not agree with you due to celiac!!! Thx for giving us the heads up! And yes, I believe agar should work fine, just adjust the amount to 2 and 1/2 tsps.