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Vegan Cream Cheese in a pot.
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Easy Vegan Cashew Cream Cheese

Yummy vegan alternative to soft cheese. Made with whole ingredients and super yummy
Prep Time5 mins
Cook Time10 mins
Cashew soaking time3 hrs
Course: Appetizer, Condiment, Snack
Cuisine: Vegan
Keyword: cashew cheese, cream cheese, vegan cheese
Servings: 25
Calories: 34kcal
Author: Louise-Claire Cayzer


  • Blender


  • 140 g cashews 1 cup
  • 3 tbsp lemon juice about 1 lemon
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • 1 clove garlic
  • 1 tsp Dijon mustard


  • 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.


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


Calories: 34kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 96mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg