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!
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!!!
DID YOU MAKE THIS RECIPE?? PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!
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.
This is the best began cream cheese i have made or tried!! The texture and taste are fantastic.
Another keeper.
Thanks!
Yeay! So glad you like the recipe! Thanks so much for letting me know!
Hi Rebecca, may I know is this cream cheese would be able to be used in baking like Philadelphia cream cheese? Thank you!
Hi! It really depends on the recipe you are planning on using it in! It doesn't act perfectly like real cream cheese, but works great for lots of things! Let us know if you give it a try!
This is a great recipe! Worked a lot better with the carrageenan than with agar!
Glad it worked for you with the kappa carrageenan! Thanks so much for the comment!
I am not rating this yet. I made it last night using 2 1/2 tsp agar. It didn't set up correctly and was still liquid this morning. I do have the carrageenan being delivered today. So I am definitely trying it again once that arrives and will rate it when I get it to set.
Hmm...sorry it didn't set up! Did you use agar powder? As you probably know, Agar flakes vs. agar powder can make a big difference.
My daughter has a coconut allergy and was wondering if there is a good substitute for it? This is the best looking recipe I have seen and really hope I can make it work!
Thanks for the question! The coconut oil is part of what helps this recipe become spreadable/firm. However, I think you could make this work. I would increase the cashews to 1/3 cup, add an extra tablespoon of tapioca flour, and use 2 tbsp of Avocado oil to replace the coconut oil (or another rich neutral flavored oil), and otherwise follow the recipe! Let us know how it goes!
No worries. Thanks for your response! I was going to use gelatin in a pinch because I couldn't find any agar agar in my store last week, and I like to stay away from carrageenan. I may just order some online. 🙂 Can't wait to try this recipe!!
Hopefully this question doesn’t offend (my apologies if it does). I am currently avoiding dairy for medical reasons, but I don’t require this to be 100% vegan. Can I substitute regular gelatin for the carrageenan? Any recommendations on substitution ratios? Thanks!
No offense taken. I think Gelatin would be a suitable substitute but I honestly have absolutely no idea on sub ratios since I don't use it. Sorry I can't help on that.
Excellent vegan cream cheese! ... but I do not recommend freezing! It became very grainy and was pretty gross!
Glad you like the cream cheese! Thanks for letting us know how the freezing process went! We'll add some info about that in the notes!
Hi, Rebecca, can I use agar agar powder replace kappa carageenan? Thanks for your reply.
Yes, you can use agar powder, just double the amount you would use of kappa carageenan!
Rebecca!! I’ve been searching for a vegan cream cheese that would satisfy. I have been unsuccessful after trying several recipes. You nailed it here woman! Thanks so much for all of your effort and commitment to veganism. I love your blog. I so look forward to your artful reworking of familiar foods that I can now enjoy with a clear heart and mind. 🙂
Hi! Thanks so much for you comments! It truly helps make all the work worth it! Glad you enjoyed the vegan cream cheese recipe!