If you’ve been missing cream cheese in your dairy-free life, your suffering is now over. We’ve put our heads together to bring you the BEST vegan cream cheese made with recognizable ingredients! It’s thick, creamy, tangy, super spreadable, and ready to be best friends with bagels, frosting, and beyond.
Not only does it look, feel, and taste as good as the real thing, but it’s easy to make with just 1 blender, 8 ingredients, and 30 minutes required. Let us show you how it’s done!
How to Make Vegan Cream Cheese
This dreamy, savory spread couldn’t be easier to make! Simply soak, combine, and blend. Yep!
Each ingredient in this vegan cream cheese was carefully chosen and plays a unique and important role. First, we start with cashews for a thick, creamy, and neutral-tasting base. Thanks, cashews! We love ya.
Next, we add coconut yogurt, white vinegar, and lemon juice. The right balance of these tart and tangy ingredients is what makes this vegan cream cheese not just good, but the BEST.
Next, for savory, salty, and undeniably cheesy flavor, we add nutritional yeast, white miso paste, and a bit of sea salt. Lastly, we add melted coconut oil, which makes it ultra-creamy and also helps it become spreadable after chilling!
We hope you LOVE this vegan cream cheese! It’s:
Thick
Creamy
Savory
Tangy
Perfectly spreadable
& SO easy to make!
Use it on bagels, or in dips, frostings, cheesecakes, and beyond!
Love Vegan Cheese? Try these next:
- Easy Vegan Cheddar Cheese (Spread & Sauce!)
- 5-Minute Vegan Cashew Queso
- Vegan Mozzarella “Cheese”
- Easy Garlic & Herb Vegan Cheese
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
The BEST Vegan Cream Cheese
Ingredients
- 1 ½ cups raw cashews, soaked for 20 minutes in very hot water
- 1/3 cup water (plus more as needed)
- 2 ½ Tbsp unsweetened plain coconut yogurt (for store-bought, we prefer Culina or CocoJune)
- 1 Tbsp nutritional yeast
- 1 Tbsp distilled white vinegar
- 1 ½ Tbsp lemon juice
- 1 ¼ tsp white miso paste (or sub chickpea miso // learn about miso here)
- 1/2 tsp sea salt
- 1/4 cup refined (odorless) coconut oil, melted (NOT virgin coconut oil or your cream cheese will taste like coconut)
Instructions
- Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 minutes, then drain and discard the soaking water.
- To a high-speed blender, add the soaked cashews and all remaining ingredients except the coconut oil. Blend until very smooth, using the tamper as needed to encourage blending. You can add more water 1 tablespoon at a time as needed to help blend (avoid adding more than 1-2 tablespoons or it will become runny).
- Taste and adjust as needed, adding more lemon juice for acidity, coconut yogurt for brightness, miso paste or nutritional yeast for savory flavor, or more salt to taste. We added a generous pinch of salt.
- Once you’re happy with the flavor, blend in the melted coconut oil.
- Use right away, or for a firmer “cream cheese” texture, transfer to a container and chill for at least 2 hours. Enjoy spread on bagels or toast or as a dip for veggies and crackers.
- Store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Video
Notes
*Recipe as written makes ~2 cups cream cheese. Depending on the size of your blender, it may have trouble blending a smaller batch.
*Using a food processor, you can get a thicker result (use only 1/4 cup water) but it definitely won’t have the same smooth texture. We prefer the silky smooth textureachieved using a blender. If using a food processor, blend for at least 5 minutes.
*Nutrition information is a rough estimate.
Jody says
I made this cream cheese today and you are right. It is wonderfully smooth and creamy. I was not excited about the strong cashew flavor at first, but I realized by added 1 tsp of vanilla bean paste, it taste better. Next time I make it I will use White Balsamic Vinegar instead of plain white vinegar. I like that flavor better. After it thickened up, I made frosting with it for a carrot cake. I used 6oz of the vegan cream cheese and 2 cups of powdered sugar and 1/2 tsp of vanilla bean paste. It was amazingly good. I will use this again.
Thank you for figuring this out and posting it.
Lovely! Thank you for sharing, Jody! xo
Shebah Kidron says
Is it possible to skip vinegar or just replace it with something else? We do not use vinegar.
Hi Shebah, the vinegar is important for creating a “cream cheese” flavor. You could try more lemon juice, with a varied result.
Nicole says
I’d like to try this recipe but my coconut oil isn’t refined. Do you think it might work to substitute a neutral vegetable oil like canola or sunflower? Or perhaps olive oil? Thanks!
Hi Nicole! The coconut oil helps solidify the cream cheese, with a different oil it might be too thin. You could try unsalted butter or palm oil if thats available!
Mom says
Love Minimalist Baker!!! Thanks for the many, many recipes that have fed my family and influenced our taste buds! The cream cheese here is perfect for the MB vegan cheesecake recipe, friends.
We’re so glad you enjoyed it. Thank you so much for your kind words and support! xo
geneva says
Are there any substitutes for the coconut yogurt and the coconut oil? I have been advised by my physician (functional medicine M.D.) to avoid these items as they are too high in saturated fat which can cause the LDL to rise. Any tropical oil falls into this high-saturated fat category as a matter of fact. Any ideas on substitutions?
Hi Geneva, unfortunately coconut oil (or another oil that solidifies, like palm) is important here for the right texture. You could try omitting the coconut oil and yogurt but the mixture will be more creamy and not as spreadable.
Brittney says
I am so impressed—this is delicious!! I usually put kite hill on my breakfast sandwiches and this cream cheese is very easy to make, it’s so flavorful and more affordable. Looking forward to adding in roasted jalapeños and sriracha.
Thank you for the yummy recipe!!
Wow, that sounds SO delish. Thanks for the great review, Brittney!
Betsy in Ireland says
This is the best! Better taste and texture than any other recipe or proprietary brand I’ve ever tried! Never one to be daunted by lack of specific ingredients or equipment, I blitzed with my stick blender and substituted ingredients on hand for ones I lacked. In place of the yogurt I used the fermented liquid from some kraut in process on the counter and red miso instead of the white miso. End product is caramel coloured and just delicious!
Ooo smart! Love those creative substitutions. Thanks so much for the great review, Betsy!
Lydia says
This is a really good recipe and I would say just as good as or better (because you can get a smoother texture) than miyokos cream cheese, which I consider to be the best cream cheese retailing rn. And you get pretty much double the yield as two of those miyokos containers. I subbed unsalted butter for the coconut oil.
Thank you for the wonderful review, Lydia! xoxo
Will says
I have seen different soaking temperatures for cashews in different recipes. Why do some recipes on the website call for cold water while others call for hot water? I usually follow the recipes to the letter, but I am just curious as of why.
Hi Will, Good question! Hot water for a shorter time just speeds up the process. Hope that helps!
Susie says
Can it be successful without the oil?
It won’t be as thick and spreadable, but will still be tasty!
Shaina Dwiel says
I wonder if I could sub something else instead of coconut oil. I’m not adverse to coconut oil, but my daughter has a sensitivity to it.
Hi Shaina, perhaps another oil that’s solid when chilled, but we have tested with another option and can’t guarantee the result.
Karen says
It looks soooo good! Have you tried it in any baked items? I have an enchilada recipe that uses cream cheese in the filling. I’m wondering if this would work the same or if it would break down. Thanks for your marvelous recipes!
Hi Karen, we think it would work great in enchiladas, but maybe reduce/leave out the coconut oil as that’s the component that will be prone to melting in the oven. Hope that helps!
Heidi says
This is exciting! Wondering if you’ve used it in a (baked) cheesecake recipe yet? Store brands have the texture but not always the flavour. And not all brands are available where I live.
Hi Heidi, we haven’t yet, but we think it would work. It’s on our list to try!
Bruce says
Cashews are a high FODMAP nut and so can cause IBS with many people.
Hi Bruce, you could try blanched almonds or macadamia nuts, but it won’t get as creamy. Cashews are pretty key for texture!
Christina says
What about a nut free version?
Hi Christina, you could try a tofu-based version! We went with cashews for flavor preference.
judy says
Do you think I could replace coconut oil with avocado oil since the coconut oil I have is virgin, not refined? If no, what about ghee? I realize ghee isn’t vegan but neither am I. Thanks!
Hi Judy, the coconut oil is used to thicken the mixture when cooled, so avocado oil wouldn’t work. Ghee might! Let us know if you try it!
Alea says
Can you use in baking recipes as well that call for cream cheese?
Hi Alea, we think it would work, but can’t guarantee it will work in every recipe!
Lorraine says
Not cream cheese. You steal and appropriate our traditional dairy names
Janelle says
🙄
Tracy says
Lighten up….🤯
Tina Ciccariello says
I don’t like the taste of coconut at all. Can another yogurt be used? For instance plain almond? Thank you so much!
Tina
Hi Tina, we haven’t tested with another yogurt, but it might work! We’d suggest choosing one that’s thick, has a mild flavor, and has minimal or no sweetener.
Lee says
This sounds great! Is there a sub for the coconut yogurt (it’s not available where I live so I’d have to make it).
Hi Lee, you could try another dairy-free yogurt, or leave it out!
Lee says
Thank you!!!
I can’t wait to try it! I just found bagels in Rio!
Co says
Looking forward to making this! And my mind instantly went to turning this into cream cheese frosting! 😆
Yay! Let us know how you like it!
Helen W says
Thank you very much for sharing this recipe!
Is there a substitute for miso? I am trying my best to avoid soy. If miso is just for taste, I don’t mind replacing it with nutritional yeast, but not sure what to do if it is for texture.
Thanks again!
Hi Helen, it’s for taste! It adds a subtle “fermented” taste to resemble cheese.
Lindy says
you could try chickpea miso, since it is made with chickpeas instead of soybeans :)
Megan says
Soy-free here as well–sometimes I use a thick tahini as a miso sub when it’s I need to replicate the texture. Sometimes I use coconut aminos when it’s for a more fermented flavor.
Morgan says
My kid is super allergic to cashews, and also can’t eat dairy. I’m always on the lookout for a non-nut recipe… if you ever come up with one, you’ll be our hero!
We’ll add it to our ideas list, Morgan!
Karry says
Hello :)
Can I use a cashew yogurt instead?
Thank you
Hi Karry, if you have a brand you like, that should be fine! We haven’t found a brand of cashew yogurt we love, unfortunately.
Jmatlock says
I cannot tolerate grains, so no miso. What can I use instead? Is it for taste or consistency? I am going to try using it as a frosting on carrot cake.
Hi, if using it in a sweet recipe, it might actually work better to leave out the miso and just use a little extra salt. Hope that helps!
Audrey says
My digestive system doesn’t respond well to cashews but almonds are fine. Have you tried making almond-based cream cheese? I would love it if you could!
Hi Audrey, in our experience, almonds don’t get as creamy as cashews, so it won’t be fully smooth. But probably still tasty!
Lisa Zepeda says
Hello, I absolutely hate coconut. Is there any way to substitute anything else for that in this recipe? I am vegan and it’s tough when you don’t do coconut. Please let me know. thank you.
Hi Lisa, The next best option would be to leave it out. It won’t firm up as well without the coconut oil, but will still be tasty and a little spreadable!
Sara says
I’ve found that cream cheese recipes that include coconut oil tend to melt when added to a freshly toasted bagel and you end up with an oily mess after it melts. It seems that yours spread really well in the video. Does it maintain that consistency? Thank you!
Hi Sara, it melts slightly, but the ratio of cashews to coconut oil keeps it more firm than others we’ve tried.
Sara says
Great, thank you. I look forward to trying it!
MissZ says
This looks wonderful! We’ve just been advised by a dr that one family member can’t eat coconut oil anymore. Is there a sub you might suggest instead? Thank you. 🙏
The next best option would be to leave it out. It won’t firm up as well without the coconut oil, but will still be tasty and a little spreadable!
Sabrina J says
Hi,
Can this be used to make a cheesecake? And if so, are any modifications needed?
Thanks!
Hi Sabrina, if it’s fully chilled and firm it should work well, but we haven’t tried it so cannot guarantee results!
Patricia Andrade says
Hi, would you be able to share the brand of the refined coconut oil you used for this recipe?
Hi Patricia, we’ve used various brands, but the one we have in the kitchen at the moment is Nutiva. Hope that helps!
Lucy says
Ooh, can I make cream cheese frosting with this?!
Hi Lucy, we haven’t tried it but we think it should work. Let us know how it goes!