The BEST Vegan Cream cheese

You can now enjoy cream cheese without dairy. Our team has worked together to create the best vegan cream cheese with ingredients you can recognize! It’s creamy, tangy, and super spreadable.

It’s not only easy to make but also tastes and looks like the real thing. All you need is one blender and eight ingredients. We’ll show you exactly how to make it!

How to make vegan cream cheese

It couldn’t possibly be simpler to make this delicious, savory spread! Just soak, combine, and blend. Yep!

Each ingredient was chosen with care and has a specific and important function. We start by using cashews to create a creamy base with a neutral taste. Thanks, cashews! We love you.

Then, add white vinegar and lemon juice. This vegan cream cheese is made to perfection by the right combination of tart and tangy flavors.

We add nutritional yeast to the mixture for a savory, salty, and unmistakably cheesy taste. Then we add white Miso and sea salt. We add coconut oil to make it extra creamy and spreadable.


  • Cashews soaked in hot water for 20 minutes, 1 1/2 cups
  • Water: 1/3 cup plus more as required
  • We prefer Culina or CocoJune for store-bought coconut yogurt.
  • 1 Tbsp nutritional yeast
  • 1 Tbsp of distilled white vinegar
  • Lemon juice, 1 1/2 tbsp
  • Learn more about Miso by clicking here.
  • Half a teaspoon of sea salt
  • Melt 1/4 cup refined coconut oil (NOT virgin coconut, or the cream cheese will taste coconut).


  • Cashews should be added to a heatproof dish and covered with hot water at least by 1-2 inches. After 20 minutes of soaking, drain the water and throw it away.
  • Add the cashews soaked in water to a high-speed blender. Add all the remaining ingredients except for the coconut oil. Blend until smooth. Use the tamper to help blend. Add more water, one tablespoon at a time, to combine. (Avoid adding more than two tablespoons as it will turn runny).
  • Add more salt if needed. You can also add more lemon juice to increase acidity. We added a generous amount of salt.
  • When you are satisfied with the taste, add the coconut oil.
  • Spread on bagels or toast, or use as a dip for veggies and crackers. Spread on toast, bagels, or crackers.
  • Store in a container with a lid in the fridge for up to 1 week or in the freezer for up to 1 month.

Leave a Reply

Your email address will not be published. Required fields are marked *