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Vegan Cream Cheese

The BEST Vegan Cream Cheese you will ever try! Easy to make, rich and creamy, and BETTER than store-bought, made with just 4 Ingredients!

Vegan Cream Cheese

I’ve always been a fan of Cream Cheese, but since going vegan, I haven’t found one that really WOWED me. Sure I like Miyoko’s and Kite Hill just fine, but they were always good for Vegan Cream Cheese. This recipe, is just flat out good!

And like most vegan analogs, especially homemade ones, this cream cheese will probably not fool anybody into thinking it’s dairy cream cheese, but that’s okay because it’s super good in it’s own right (although I’ve recently had a few folks comment on my recent Instagram post that they made this for non-vegans and they loved it and couldn’t tell, so maybe I’m wrong about that!)

It’s a very simple recipe with only 4 ingredients too. This was heavily inspired by Miyoko’s cream cheese. I checked out the ingredients, and they are super simple and I really just used that as a jumping off point.

And obviously, you can mix in whatever you want for some flavored cream cheese! I did some dill pickles, jalapeños and dried strawberries! The sky’s the limit for mix-ins!

One ingredient that might not be common but is in my opinion necessary is lactic acid (yes it’s vegan!) In a lot of vegan cream cheese recipes you see cultures as an ingredient. This is essentially probiotics from fermentation, which can take some time. Lactic acid gets us a similar flavor profile but in an instant! So it’s well worth it. I like the stuff by Druid’s Grove found HERE.

To make this cream cheese it’s as simple as blending all the ingredients in a high speed blender. Once the cream cheese has been blended up, taste and adjust for seasoning as you see fit. Then store it in a container in the fridge overnight so it firms up. The next day you will be awakened to thick but spreadable cream cheese!

Ingredients needed for Vegan Cream Cheese

  • Cashews – This is the base of the cream cheese. All you need to do is soak them in some boiling water for 10 – 15 minutes and blend with everything else in a high speed blender. I’m not sure if you could use something like almonds, but I think you should be able to!
  • Lactic Acid – I realize that vegan lactic acid is not exactly the most common ingredient, but you should be able to get it online HERE. If not, you can try subbing for vinegar or lemon juice, but from my experience, you just won’t get the same kind of tang that lactic acid provides.
  • Coconut Cream – Make sure you use the full fat coconut cream and not the milk. To my tongue, I don’t taste any coconut flavor. But if you’re sensitive to it, you might! Also make sure you only use the thick cream part and drain out the coconut water. I will sometimes put the can in the fridge overnight, and then open it from the bottom to get the water out easier.
  • Salt – because salt makes stuff taste good!

For the Lactic Acid, I get mine from Amazon or Modernist Pantry, so buy from one of them!

equipment Needed

  • High Speed Blender – such as a Vitamix. I’m not sure if a food processor will work, but it might!


  • Strawberry – If you’re gonna add stuff in, just make sure to consider the moisture content. For instance, for the Strawberry flavor, I used dried Strawberries as fresh would’ve added to much liquid. You can use fresh, but you’ll need to adjust your cashews and coconut cream.
  • Dill Pickle – For the Dill Pickle, I just added some garlic powder, chopped up some dill pickles and added some dried dill (fresh might be better).
  • Jalapeño – for the Jalapeño, I just diced up a pepper and added garlic powder. It’s that easy to mix stuff in! I’d love to know what you plan on doing with it!

Here’s a handy dandy VIDEO!

ARe there Other uses for this cream cheese?

  • Cheesecake – You can certainly use this in a cheesecake, but only a no-bake cheesecake. I’m not sure the coconut cream would hold up in an oven and come back together. I’ve had people tell me it works, but I’ve never tested it.
  • Frosting – Same with frosting, I’ve never tested it, but others have told me it works. I’ll have to give it a go!
  • Dips – This can be used in any dips that call for cream cheese, as long as they aren’t baked, same issue as the cheesecake. I need to run some tests and will update when I do!

other recipes you might like

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Yield: About 8 oz.

Vegan Cream Cheese

Vegan Cream Cheese


  • 1 cup raw cashews
  • 150 grams coconut cream (just the cream, not the water)
  • 1 heaping tsp lactic acid (or to taste)
  • 1/2 tsp salt (or to taste)

Strawberry Cream Cheese

  • Add in about 1/2 oz. of dried strawberries

Jalapeño Cream Cheese

  • Add in one finely diced jalapeño
  • 1/2 tsp garlic powder (or to taste)
  • More salt if you wish too!

Dill Pickle

  • Add in some diced pickle slices (I used about 5-6 slices)
  • Fresh or dried dill (a few shakes)
  • 1/2 tsp garlic powder (or to taste)
  • More salt if you wish too!


  1. Soak your cashews in boiling water for about 20 minutes.
  2. Separate the coconut cream from the water in the can. If you put the can in the fridge overnight, and then open from the bottom, you can drain out the coconut water much easier. Discard or use the water in another recipe.
  3. Add everything to your high speed blender and blend until smooth. Use a tamper if needed.
  4. Taste and adjust for lactic acid, salt etc.
  5. Add to some tupperware and refrigerate for at least 6 hours (overnight is ideal) to thicken.
  6. Enjoy on bagels, crackers, whatever you like!

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  1. This is so easy and so much better than the vegan cream cheese you buy in the store. I was surprised how easy this is. I am looking forward to experimenting with different flavors to make flavored cream cheese. The jalapeño cream cheese is exceptional.

    1. You can with full fat, but it won’t be as thick, but if I remember correctly during my tests it was still good. I wouldn’t put it on anything too hot as it’ll melt I think.

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