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Home » Recipes » Vegan Cheese

Best Vegan Cream Cheese

Published on March 5, 2019 by Kate, Updated on December 9, 2021 - 58 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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pinnable image of easy vegan cream cheese

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!

vegan cream cheese on two halves of savory bagel

This vegan Philadelphia-style 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!

This dairy-free cream cheese is also fantastic for making vegan cheesecake or this crispy creamy vegan crab rangoon appetizer.

 

 

Here's what you need:

Grab your ingredients...

  • Cashews
  • Refined (flavorless) coconut oil
  • Salt
  • Fresh lemon juice - I use this OXO citrus squeezer, it is great when you need to juice just half a lemon quickly
  • Nutritional yeast flakes
  • Tapioca flour
  • Kappa carageenan (more info below)

Let's make vegan cream cheese!

Start by soaking your cashews in HOT water for 5 minutes.  Then rinse and drain.

raw cashews soaking in water in a small bowl for vegan cream cheese recipe

Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender.  Immediately before blending add, boiled water (careful!).

I highly recommend an industrial strength blender, such as a Blendtec or a Vitamix to blend cashews and other nuts so they are completely smooth.

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.

ingredients for vegan cream cheese recipe in a blender

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.

vegan cream cheese recipe mixture poured into a clear bowl

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.

vegan cream cheese in a ramekin with napkin in background

Ingredients note and tips:

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:

  1. 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.
  2. Nutritional yeast flakes - these are a must for that cheesy flavor
  3. Tapioca Flour – a thickener with a slightly ‘stretchy’ texture.  I usually buy online but many local stores should sell this.
  4. 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.

vegan cream cheese on bagel halves with pomegranates nearby

Other vegan cheese recipes you will love:

  • Real vegan mozzarella cheese - this is the most popular recipe on Vegan Blueberry!
  • Vegan herbed cheese - this one is AMAZING for a holiday vegan charcuterie board
  • Vegan pepper jack cheese
  • Vegan smoked gouda cheese - this is a reader favorite, I get so many messages thanking me for this recipe!
  • Vegan cheddar cheese
  • Vegan nacho cheese sauce

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!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

side overhead shot of two halves of a bagel spread with vegan cream cheese on a white plate

Best Vegan Cream Cheese

Ready for some vegan cream cheese?  Say yes to unbelievably rich, smooth, creamy, spreadable, and melty vegan cream cheese!  Make it in your blender in 5 minutes or less!
4.69 from 35 votes
Print recipe Leave a comment
Course: Breakfast, cheese, Snack
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Calories: 89kcal
Author: Kate

Ingredients

  • ¼ cup raw cashews, soaked and rinsed
  • ¼ cup refined coconut oil
  • 2 tablespoon tapioca flour
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon salt
  • 1 teaspoon 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 ¼ teaspoon kappa carrageenan
US Customary - Metric

Special equipment

  • Blender

Instructions

  • Start by soaking your cashews in HOT water for 5 minutes. Then drain and rinse.
    raw cashews soaking in water
  • Add cashews, refined coconut oil, tapioca flour, salt, nutritional yeast, and lemon juice to blender. Immediately before blending add, boiled water (careful!).
    ingredients for vegan cream cheese in a blender
  • 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.
    vegan cream cheese poured into a ramekin to set overnight

Recipe 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

Calories: 89kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Sodium: 293mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
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Reader Interactions

Comments

  1. Kate

    April 23, 2022 at 1:03 pm

    Awesome!

    Reply
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