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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. Roger

      March 11, 2022 at 4:40 am

      5 stars
      I have made this twice in the past two weeks. Turned out perfect. Ready to experiment with adding herbs. Any suggestions?

      Reply
      • Kate

        March 31, 2022 at 9:57 am

        I LOVE this with chopped scallions or chives. It's good with finely diced peppers and carrots as a veggie cream cheese. Finely diced fresh basil... I've been meaning to try with chopped fresh cilantro and a tiny squeeze of lime juice.

        Reply
    2. Veximus

      August 30, 2021 at 12:17 am

      Hi Kate,

      I love your recipes well done, I'm on my second batch now. I also have finally chopped and sauteed a whole jalapeno mixed with red pepper flakes. The flavor is phenomenal. I'm using this cream cheese mix in combination with your mozzarella recipe to stuff my homemade jalapeno poppers. They are always a crowd-pleaser. Thank you so much. The carrageenen is key for a good set.

      Reply
      • Kate

        September 28, 2021 at 8:50 pm

        Thanks for letting me know! I'm so happy to hear that! Jalapeno poppers with this cream cheese sound amazing. Also, you might like my Pepper Jack cheese recipe with jalapeno peppers. 🙂

        Reply
    3. Joy

      March 03, 2021 at 11:26 am

      3 stars
      Was really salty

      Reply
    4. Troy

      February 04, 2021 at 11:33 am

      Hi! Would Xanthan gum work in this instead of carrageenan?

      Reply
      • Kate

        February 04, 2021 at 4:44 pm

        Hi Troy, I haven't tried, but I really don't think so - I am not sure it will thicken or "set" the cream cheese enough. If you give it a try I would love to hear how it turned out (or if it didn't).

        Reply
      • Veganchef

        March 04, 2021 at 2:57 am

        Whilst Xantham gum will improve the consistency and emulsion of the ingredients it lacks the conventional binding consistency of kappa carrageenan. Xantham will become gelatinous without proper separation whereas Kappa Carrageenan will perform far more conventionally.

        Reply
        • Kate

          March 04, 2021 at 3:31 pm

          Oh that's a great question! It might actually do the trick! I'll have to try it out, but if you get a chance to, please do come back and let us know how it went!

          Reply
    5. LaNae

      September 12, 2020 at 4:15 pm

      This looks absolutely amazing! Just wondering if you can use in a cheesecake recipe?

      Reply
      • Kate

        November 16, 2020 at 11:08 am

        Yes, you can!!

        Reply
    6. Debbie

      May 28, 2020 at 7:52 am

      Love, love, love this recipe?

      Reply
      • Rebecca

        May 31, 2020 at 9:52 pm

        So glad! Thanks for the comment!

        Reply
    7. Sarah

      May 10, 2020 at 7:01 pm

      Thank you. I'm determined to get this right!

      Reply
    8. Sarah

      May 10, 2020 at 8:03 am

      Hi Rebecca. I followed the instructions and used ingredients as per recipe, and mine turned out jelly-like. It's semi soft and jiggly. Apart from that, I can taste the raw starch. So I heated it up on the stovetop to try and cook off the raw starch but I don't know if I overdid it because this is pretty much soft mozzarella now. If I were to heat the mixture on the stovetop, how long must I do it for? I want to get this right badly especially that thick consistency that's really reminsicent of cream cheese.

      Reply
      • Rebecca

        May 10, 2020 at 5:20 pm

        I'm so glad you tried the recipe! I hear you on texture - totally important. Sounds like you used the kappa carrageenan? That definitely makes getting the right texture easier than using agar. Having the water just-boiled and adding to the blender before it has a chance to cool is important for activating the carrageenan adequately. Then chilling the mixture helps it thicken further. If it is still very jelly like as you described, the agents weren't activating properly - you can then switch to cooking on the stovetop if necessary but then ratios sometimes need to change too...

        Reply
    9. Jessica

      April 27, 2020 at 6:05 pm

      Worked like a charm, I guess since the hot water from my tea kettle wasn’t enough. I brought the cream cheese to a boil to activate the kappa and that’s all it took! Thank you!!! 🙂

      Reply
    10. Jessica

      April 26, 2020 at 7:19 pm

      Hello there! Tried twice and followed exact instructions and it still came out liquid. Not sure what I did incorrectly? 🙁

      Reply
      • Rebecca

        April 26, 2020 at 10:12 pm

        Hmm...did you use the Kappa Carrageenan? That's the secret to help it solidify. Also, very hot (just boiled) water is necessary to activate the thickening agent. You could alternatively heat it until thickened in a saucepan on the stovetop on low heat. Hope that helps! Want you to be able to enjoy this!

        Reply
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