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    Home » Canapés

    Easy Vegan Cashew Cream Cheese

    Published: Mar 26, 2021 · Modified: Apr 4, 2021 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    This super easy to make vegan Cashew Cream Cheese is going to be your new best friend in the kitchen! It's a super versatile recipe that can be used as an easy cream cheese spread, thinned out to become a sour cream analog, or spiced or herbed up to be fancy.

    Close up of the vegan cream cheese in a jar. this recipe

    I like to spoon this yummy cashew cream cheese into pasta or use for dipping crispsbreads into, or to top my yummy parsnip latkes or with my scrummy smoked salmon carrot 'lox' . It makes a brilliant alternative wherever you would use a savoury cream cheese!

    Made with a few simple ingredients, this easy cheesy recipe might be one of the hardest working in our vegan repertoire. Expect it to pop up everywhere in various guises.. but here it is in all it's classic vegan creamy cheesy goodness.

    Jump to:
    • 🧀Key Ingredients
    • 👩‍🍳Handy Step by Step Instructions
    • 🌶️Variations and Substitutions
    • ❓Vegan Cheese FAQ
    • 🧀Other similar recipes & where to use..
    • 📖 Recipe
    • 💬 Comments

    🧀Key Ingredients

    Cashews - the backbone of this recipe is cashews, that are soaked, then blended up with other ingredients. Something about the bland smoothness of cashews, rich with natural nut oils, really lends them to making vegan cream cheese!

    Nutritional Yeast- cheesy and flakey, this hardworking vegan ingredient is deployed here for a delicious cheese flavour. Use one fortified with B12 for added nutritional benefits!

    Lemon Juice - other more complicated vegan cheeses use probiotics to create a tang, but in this quick recipe we keep it simple and rely on lemon juice.

    Garlic- A hint of garlic takes this simple vegan cheese into a savoury direction that is irrisitible

    👩‍🍳Handy Step by Step Instructions

    Cashews, nutritional yeast, mustard, lemon juice, garlic and salt
    Ingredients for How to make vegan cream cheese ; Cashews, nutritional yeast, mustard, lemon juice, garlic and salt
    1.Cover cashews in boiling water and leave for 2-3 hours until soft.
    1.Cover cashews in boiling water and leave for 2-3 hours until soft.
    2. When cashews are soft, drain and put in food processor.
    2. When cashews are soft, drain and put in food processor.
    3. Add garlic, nutritional yeast, mustard, salt and lemon juice.
    3. Add garlic, nutritional yeast, mustard, salt and lemon juice.
    4. Put lid on blender and blend the cashew mix.
    4. Put lid on blender and blend the cashew mix.
    5. Every now and then push ingredients down so everything gets blended.
    5. Every now and then push ingredients down so everything gets blended.
    5. Keep blending until you have lovely creamy vegan cheese texture. Might take a four or five times to be fully smooth.
    6. Keep blending until you have lovely creamy vegan cheese texture. Might take a four or five times to be fully smooth.
    Scoop into an airtight jar and use as needed.
    7. Scoop into an airtight jar and use as needed.

    🌶️Variations and Substitutions

    This recipe is great as a base for other flavours

    • No Cashews or Nuts: Head over to this handy recipe for Sunflower Seed Sour Cream from Very Veganish and use a little less water to achieve a similar result.
    • Extra Herby: Add in chives, parsley or basil for a herbal cheese.
    • Spicy: Add hot smoked paprika, or some jalapenos to the mixture.
    • This great recipe is also perfect as a base for Vegan Cheese Balls

    ❓Vegan Cheese FAQ

    Do I need a blender for this recipe?

    Yes, you will definitely need a good quality blender. The nuts need to be blended to create the cheesy creamy texture.

    Why are the nuts soaked first?

    You can either soak the nuts overnight, or soak them in boiling water for a few hours. This softens the nut so it can be blended to a creamy texture.

    How long will this cheese store for?

    You can store this cream cheese for up to a weeek in the fridge, or longer in the freezer. Simply defrost to use.

    Can I use this recipe for sweet cream cheese recipes?

    We don't recomend this recipe for sweet recipes. However you can leave out the mustard and garlic to create a more nuetral flavour cheese that would be appropriate.

    Can this cheese be used in place of sour cream?

    If you thin this recipe out with some water, it can become a more cream-like texture suitable for drizzling on soups or adding to potatoes.

    Vegan Cream cheese topping latkes

    🧀Other similar recipes & where to use..

    Use this recipe in these scrummy ways:

    The perfect companion to my Vegan "Smoked Salmon" Carrot Lox and Parsnip & Potato Latkes.

    Use in these recipes: Vegan Spanakopita or in Vegan Chorizo Croquettesor even in my fave Cheesy Spinach Triangles.

    Or use in place of the herby cheese in this Smoked Tofu Sandwich.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Vegan Cream Cheese in a pot.

    Easy Vegan Cashew Cream Cheese

    Louise-Claire Cayzer
    Yummy vegan alternative to soft cheese. Made with whole ingredients and super yummy
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Cashew soaking time 3 hours hrs
    Course Appetizer, Condiment, Snack
    Cuisine Vegan
    Servings 25
    Calories 34 kcal

    Equipment

    • Blender

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 140 g cashews (1 cup)
    • 3 tablespoon lemon juice (about 1 lemon )
    • 2 tablespoon nutritional yeast
    • 1 teaspoon sea salt
    • 1 clove garlic
    • 1 teaspoon Dijon mustard

    Instructions

    • Soak cashews in water for 6 hours, or soak in boiling water for 1 hour. Drain.
    • Add all ingredients into a blender and blend. Keep pushing down the sides to ensure all is blended up well
    • You might need to blend 3-4 times depending on the strength of your blender.
    • When you are happy with the consistency, put the cream cheese into an airtight container and keep in the fridge.

    Notes

    • Keep in fridge for up to a week
    • Add other flavours such as herbs or smoked paprika for a different flavoured cheese. 

    Nutrition

    Calories: 34kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 96mgPotassium: 52mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 3mgIron: 1mg
    Keyword cashew cheese, cream cheese, vegan cheese
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    This recipe was developed by Vanessa, one of the original co-founders of this site. Vanessa is now working on her plant based health coaching business, Energise and Thrive Plant Based. She helps people get high energy, great health, and balanced eating with delicious plant-based food.

    She’s also brought out her FREE Guide - 5 Steps to Balanced Plant Based Eating which you’re welcome to download. Of course, all the recipes she has created for The Vegan Larder (like this one!) will remain here for you to access.

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    Reader Interactions

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    1. Susanne says

      September 04, 2023 at 12:58 am

      5 stars
      I have made this several times and I get rave reviews. This is simple, easy and is delicious. I use much more garlic than what the recipe calls for. I find I need to add water to get it it smooth and creamy. Absolutely delicious!

      Reply
      • Louise-Claire Cayzer says

        September 04, 2023 at 11:07 am

        I' so glad you like this recipe. Extra garlic is always a good idea too! And thank you for the tip with the water, I'll add it to the notes in the recipe. x

        Reply
    2. Rachelle says

      January 17, 2023 at 2:30 am

      5 stars
      Amazing and super simple recipe! My first try turned out awesome. I didn't have any dijon mustard but didn't feel like I needed it. Lots of room to experiment with adding extra flavours. Thank you!

      Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

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    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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