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Home » Recipes » Lunch & Dinner

Vegan Cashew Cream Cheese

Last updated - July 13, 2021; Published - January 16, 2019 By Rhian Williams 2 Comments

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Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background

This Vegan Cashew Cream Cheese is melt-in-your-mouth creamy, perfectly tangy and silky smooth! It makes a great snack, breakfast, or sandwich spread!

Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background

Why you'll love this Vegan Cashew Cream Cheese:

  • it's undetectably vegan 
  • it's rich and creamy
  • it's light and velvety
  • it's "cheesy"
  • it's tangy
  • it's full of flavour
  • it's easy to make
  • it's ready in 10 minutes
  • it's gluten-free 
  • it's paleo-friendly
  • it's oil-free!

How to make this Vegan Cashew Cream Cheese

Scroll down to the bottom of the post for the full recipe.

  • Place all the ingredients in a food processor.

Cashew nuts, nutritional yeast, miso and yogurt in a food processor against a white background

  • Whizz until completely smooth - add more water if necessary.

Vegan cream cheese in a food processor against a white background

Tip: Taste and adjust seasonings if necessary - more vinegar for tanginess, more salt for saltiness etc.

How long does this Vegan Cashew Cream Cheese keep for?

This Cream Cheese keeps covered in the fridge for up to a few days.

Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background

How to serve this Vegan Cashew Cream Cheese?

Here are some ideas of things you can serve this cream cheese with:

  • bread (chickpea bread, almond bread, oat bread, buckwheat bread, walnut bread, bread rolls)
  • wraps
  • sliced apple
  • sliced persimmon
  • grapes
  • crackers or oat cakes
  • dates.

Vegan cream cheese in a bowl topped with sprigs of rosemary with a silver knife spreading a bit of it on a slice of white bread

Substitutions you can make to this recipe:

  • you can substitute the apple cider vinegar with lemon juice
  • you can use any type of plant-based yogurt: coconut yogurt, soy yogurt, almond yogurt, cashew yogurt etc
  • you can add some dried or fresh herbs - rosemary, parsley or thyme 
  • you can add some garlic powder or a garlic clove if you like.

More vegan cheese recipes:

  • Vegan White Bean Mac and Cheese
  • Vegan Brie Cheese
  • Vegan Stretchy Melty Cheese Nachos
  • Vegan Cashew Cheese Ball
  • Vegan Stretchy Melty Cheesy Fries
  • Vegan Stretchy Melty Cheese Quesadillas
  • Vegan Stretchy Melty Grilled Cheese

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background

Vegan Cashew Cream Cheese

This Vegan Cashew Cream Cheese is melt-in-your-mouth creamy, perfectly tangy and silky smooth! It makes a great snack, breakfast, or sandwich spread!
5 from 3 votes
Print Pin Rate
Course: Appetizer, Breakfast, Main Course
Cuisine: British
Keyword: paleo cheese, vegan cashew cheese, vegan cream cheese
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 6
Calories: 107kcal
Author: Rhian Williams

Ingredients

  • 100 g (â…” cup) raw cashew nuts (soaked in cold water overnight or in boiling water for 15 minutes)
  • 1 tablespoon apple cider vinegar (ensure gluten-free if necessary - or sub lemon juice)
  • 2 tablespoons nutritional yeast
  • 1 teaspoon miso (ensure gluten-free if necessary)
  • 2 tablespoons coconut yogurt (or sub any other plant-based yogurt)
  • 6 tablespoons water
  • Salt to taste

Instructions

  • Drain the soaked cashew nuts
  • Place in a food processor with all the other ingredients
  • Whizz until completely smooth - add more water if necessary
  • Taste and adjust seasonings if necessary - more vinegar for tanginess, more salt for saltiness etc
  • Keeps covered in the fridge for up to a few days
Nutrition Facts
Vegan Cashew Cream Cheese
Amount Per Serving
Calories 107 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Sodium 40mg2%
Potassium 160mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Alex

    January 17, 2019 at 7:25 am

    5 stars
    This is definitely a unique approach. Will give it a shot.

    Thanks for sharing.

    Reply
    • Rhian Williams

      January 17, 2019 at 10:07 am

      Thank you!

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Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background
Photo of Rhian Williams

Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

More about me →

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Vegan cream cheese topped with sprigs of rosemary in a white bowl with a brown rim against a marble background

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