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 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.
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.
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.
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:
- 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.
- Nutritional yeast flakes - these are a must for that cheesy flavor
- 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.
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!!!
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Recipe
Best Vegan Cream Cheese
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
Special equipment
Instructions
- Start by soaking your cashews in HOT water for 5 minutes. Then drain and rinse.
- 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.
Alicia
Hello, I just made this and I'm having a hard time with the reviews. Not say it is terrible but I thought that is would taste better or somewhat similar to cream cheese. I am allergic to diary as of a year ago and I have tried many non diary options with no success. I guess I will keep searching.
Rebecca
Hi! I'm so sorry that this didn't taste good to you. I really hope you find something you love! It's hard to be without things that you used to enjoy...
Sharlanne McStay
Hi! This recipe has basically changed my life since I started making it!! I had agar agar in my cupboard from a year ago when I tried and failed to make a jelly so I’ve been using it as per your instructions and it’s been fine.
So thanks for this amazing cheese replacement!
Rebecca
Thanks so much for your comment! So glad you loved the recipe and super stoked that not only did the Agar work well for you, but you're getting to use ingredients you already had on hand! Win win!
Donna nichols
Ps; Do the oompa loompa's know about you blueberry girl?? ......HAPPY EASTER TO YOU AND YOURS! And thanks for all the yummy recipes! Cant wait to try them!
Rebecca
🙂 Happy Easter to you also!!
Donna nichols
I'm wondering if it would be better if you're replacing the kappa with agar, maybe add it to the boiling water and cook before adding it to the blender as with other cheese recipes using the agar?
Rebecca
You could definitely activate the Agar in the boiling water before adding it to the blender. This will fully activate the agar tho, so you may not need quite as much! Let me know how it goes if you try it!
Trinka
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.
Rebecca
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.
Wanda L Jenkins
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!!!
Rebecca
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!
Wanda L Jenkins
I was going to ask the same question!
Carol Lepard
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!
Rebecca
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!
Magdalena RybaMagda
Kappa Carrageenan is a carcinogen. any replacements ??
Rebecca
So far I haven't toyed with different replacement options for this recipe. I'll try to check back when I do!
Ess Elle
Hi just wondering if you can use arrowroot in place of tapioca flour?
Rebecca
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!!