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    Home » Recipes » Vegan Cheese

    Best Vegan Cream Cheese

    Published on March 5, 2019 by Kate, Updated on December 9, 2021 - 64 Comments

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

    Jump to Recipe Jump to Video Print Recipe
    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!!

    Recipe

    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!
    4.61 from 41 votes
    Print recipe Leave a comment
    Course: Breakfast, cheese, Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes 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

    More Vegan Cheese Recipes

    • Vegan cashew cheese dip in a bowl.
      Vegan Cheese Dip
    • side view of squares of vegan feta stacked on each other with greek olives and peppers nearby
      Best Vegan Feta
    • wide overhead shot of vegan cheese on a black slate board and surrounded by sliced veggies and fruit
      Herbed Vegan Cheese
    • overhead picture of vegan parmesan cheese in a silver measuring cup with tablespoon in it
      Vegan Parmesan Cheese

    Reader Interactions

    Comments

      4.61 from 41 votes (36 ratings without comment)

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      Recipe Rating




    1. Camille

      April 17, 2020 at 8:00 pm

      This is the best began cream cheese i have made or tried!! The texture and taste are fantastic.
      Another keeper.
      Thanks!

      Reply
      • Rebecca

        April 19, 2020 at 10:23 am

        Yeay! So glad you like the recipe! Thanks so much for letting me know!

        Reply
    2. Soo Yan

      March 18, 2020 at 9:24 pm

      Hi Rebecca, may I know is this cream cheese would be able to be used in baking like Philadelphia cream cheese? Thank you!

      Reply
      • Rebecca

        March 19, 2020 at 2:56 pm

        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!

        Reply
    3. Robin

      February 16, 2020 at 3:03 pm

      This is a great recipe! Worked a lot better with the carrageenan than with agar!

      Reply
      • Rebecca

        February 16, 2020 at 6:54 pm

        Glad it worked for you with the kappa carrageenan! Thanks so much for the comment!

        Reply
    4. Robin

      February 16, 2020 at 9:04 am

      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.

      Reply
      • Rebecca

        February 16, 2020 at 6:50 pm

        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.

        Reply
    5. Jenna

      December 30, 2019 at 9:04 am

      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!

      Reply
      • Rebecca

        December 30, 2019 at 9:26 am

        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!

        Reply
    6. Lisa

      December 29, 2019 at 7:27 pm

      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!!

      Reply
    7. Lisa

      December 27, 2019 at 10:58 am

      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!

      Reply
      • Rebecca

        December 29, 2019 at 11:18 am

        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.

        Reply
    8. Karen

      November 20, 2019 at 11:13 am

      Excellent vegan cream cheese! ... but I do not recommend freezing! It became very grainy and was pretty gross!

      Reply
      • Rebecca

        November 20, 2019 at 11:43 am

        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!

        Reply
    9. Dideo Chan

      August 21, 2019 at 7:05 pm

      Hi, Rebecca, can I use agar agar powder replace kappa carageenan? Thanks for your reply.

      Reply
      • Rebecca

        August 21, 2019 at 8:11 pm

        Yes, you can use agar powder, just double the amount you would use of kappa carageenan!

        Reply
    10. Melissa M.

      August 06, 2019 at 7:51 pm

      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. 🙂

      Reply
      • Rebecca

        August 07, 2019 at 8:00 am

        Hi! Thanks so much for you comments! It truly helps make all the work worth it! Glad you enjoyed the vegan cream cheese recipe!

        Reply
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