Vegan Cream Cheese – Vegan Heaven

Published: July 10, 2020 · Modified: July 13, 2020 for Theirs · This post may contain affiliate links · 17 comments

This vegan cream cheese is incredibly creamy, garlicky, and super delicious spread on a bagel or fresh toast. And it’s ready in just 5 minutes!

Say goodbye to your dairy and say hello to this delicious vegan cashew cream cheese with garlic and fresh herbs!

Spread it on your favorite bagel or enjoy it with vegetable sticks or crackers. Or add it to your pasta sauce for a change. Trust me, it’s quite addicting!

Why this recipe works

I’ve experimented a bit with dairy-free cheese alternatives and I think cashews are the perfect base for plant-based cheese. They work great in this recipe!

Cashews have a mild flavor and with a little water you can beat them in a high-speed blender until you get a smooth cream.

I decided to make a version with fresh herbs and garlic, but of course you can make a plain version too.

What is included in this recipe?

• Plant-based yogurt – This recipe works well with plant-based yogurts. I recommend unsweetened soy yogurt.
• Fresh and Growing Chives – I prefer fresh, but you can also use frozen herbs.
• cashew nuts – Make sure to use raw, unroasted and salted cashews.
• Nutritional yeast – adds some “curti” flavor.

How to make this recipe

This recipe couldn’t be much easier! It’s ready now only 5 minutes and all you have to do is follow these four simple steps:

1. Step: Soak the cashews in water for at least 4 hours. If you want to make your blender easier, you can also soak them overnight.

2. Step: Drain the cashews and place them in a high-speed blender along with the unsweetened soy yogurt, garlic, nutritional yeast, lemon juice, salt, and herbs de Provence.

3. Step: Process until smooth. This will take about 3-4 minutes depending on the blender. You want the cashew cream cheese to be very smooth and free of lumps.

4. Step: Season with black pepper and add the fresh chives and cress. If you want, you can also add some red pepper flakes. Enjoy with a freshly toasted bagel!

Recipe tips:

• The best is soak the cashews for at least 4 hours. If you want to make it a little easier on your blender, you can also soak them overnight. For best results you should use a high speed mixer as you want the cashew cream cheese to be very creamy and smooth. Be patient, it will take a while!
• Do not reduce the recipe to a smaller batch size, as most blenders need a certain amount of cashews to process them into a smooth cream.
• It’s really important use unsweetened vegetable yogurt. Nothing with flavor and sugar!

Variations

If you want you can also play a little with the herbs. I also love to add some sun dried tomatoes for a change.

Or you can use the foundation to make one sweet cream cheese adding blueberries, strawberries or other berries.

Frequently asked questions about recipes:

What is the best way to store finished cream cheese?

The best way to store it is in a small airtight container in the fridge. This way it will last about 4 days.

Can it be frozen?

Yes, it freezes really well, so you can just make a bigger batch and freeze it for later. Freeze it in a small container and it will keep in the freezer for about 2-3 months.

Could you make this recipe without cashews?

Unfortunately, cashews are used as the base for this recipe and you cannot substitute any other product for the same result.

But don’t worry! If you’re allergic to cashews and tree nuts, you can still enjoy a delicious vegan cream cheese.

You can use tofu, plant-based yogurt or sunflower seeds as a base. Here are two delicious recipes for Sunflower Cream Cheese and Tofu Cream Cheese.

Related Vegan Cheese Recipes:

Love hearing from you guys!

I hope you love this vegan cream cheese as much as we do here.

If you try it, I’d love to hear what you think. Not more leave me a comment and a star rating down Your comments really make my day!

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