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    Recipes » Recipes » Lunch & Dinner

    Vegan Cashew Cream Cheese

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

    Jump to Recipe Print Recipe
    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
    Total Time: 10 minutes
    Servings: 6
    Calories: 107kcal
    Author: Rhian Williams

    Ingredients

    • 100 g (⅔ 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.

    More Lunch & Dinner Recipes

    • Gluten-Free Dinner Rolls (Vegan + No Yeast)
    • Tofu Burger (Vegan + Gluten-Free)
    • Vegan Sausage Rolls (Gluten-Free)
    • Gluten-Free Vegan Irish Soda Bread
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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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    Photo of Rhian Williams from Rhian's Recipes

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

    Learn more.

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