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!

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.

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

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.

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.

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 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 (2/3 cup) raw cashew nuts (soaked in cold water overnight or in boiling water for 15 minutes)100 g (2/3 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)1 tablespoon apple cider vinegar (ensure gluten-free if necessary - or sub lemon juice)
• 2 tablespoons nutritional yeast2 tablespoons nutritional yeast
• 1 teaspoon miso (ensure gluten-free if necessary)1 teaspoon miso (ensure gluten-free if necessary)
• 2 tablespoons coconut yogurt (or sub any other plant-based yogurt)2 tablespoons coconut yogurt (or sub any other plant-based yogurt)
• 6 tablespoons water6 tablespoons water
• Salt to taste 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!

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