Homemade Vegan Cream Cheese (Tangy, Creamy & Spreadable)

 


Here’s our  Vegan Cream Cheese recipe — tangy, creamy, spreadable, and perfect for bagels, dips, or desserts.

Homemade Vegan Cream Cheese (Tangy, Creamy & Spreadable)

Total Time: 10 mins (plus chill time) | Prep: 10 mins | Cook: 0 mins | Serves: About 1½ cups

Store-bought vegan cream cheese is nice, but this homemade version? Creamier, tangier, and you know exactly what’s in it. Plus, it takes just a few minutes and works for both sweet and savory spreads. Perfect for bagels, frosting carrot cake, or stirring into pasta for instant creaminess.

🛒 Ingredients

👩‍🍳 Instructions

  1. Soak the cashews: Place in hot water for 20 minutes (or boil for 10 if you’re in a rush). Drain well.

  2. Blend: Add soaked cashews, coconut cream, lemon juice, apple cider vinegar, nutritional yeast, salt, and 2 tbsp water to a high-speed blender or food processor. Blend until completely smooth, scraping down as needed.

  3. Adjust texture: Add more water a tablespoon at a time until it’s creamy and spreadable.

  4. Chill: Transfer to a jar and refrigerate for at least 1–2 hours to firm up and let flavors develop.

  5. Serve: Spread on bagels, toast, or use in recipes.

🧠 Mom Tips

  • 🧄 Savory twist: Mix in fresh herbs, garlic powder, or roasted garlic for an herbed cream cheese.

  • 🍯 Sweet twist: Add maple syrup, cinnamon, or fresh fruit puree for a dessert-style spread.

  • 🥥 Coconut cream swap: If you want zero coconut flavor, use a thick unsweetened vegan yogurt instead.

  • 🥶 Storage: Keeps in the fridge for up to 5 days. Can be frozen, but texture will be softer after thawing.

🥣 Why I Love It

This recipe hits that perfect tangy-creamy spot without being overly heavy. It’s versatile enough for savory breakfast bagels or sweet frosting bases — and my kids don’t even notice it’s made from cashews. Total win.

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