Quick and easy vegan cashew cream cheese made with 3 ingredients: raw cashews, coconut oil and lemon juice. Use it as a spread, or in no-bake recipes that call for traditional cream cheese!
Cashew Cream Cheese Made Easy
I have a go-to recipe to share today, one that will make the holidays especially easy and delicious. Who doesn’t want that? It’s my quick and easy, plant-based cream cheese!
It’s perfect as a spread for bread, crackers, and bagels. But it can also be used to make all kinds of no-bake appetizers and desserts–the kind that call for traditional cream cheese, such as cheesecake, cheeseballs, and cream cheese chocolate truffles–for the holidays and beyond.
Vegan Cashew Cream Cheese Benefits
This delicious and versatile vegan cheese is all of the following and so much more:
- Vegan (egg-free, dairy-free)
- Quick & easy to prepare
Ingredients for Easy Vegan Cashew Cream Cheese
A complete list of the ingredients, with amounts and instructions, is located in the recipe card below.
To make the cheese, you will need:
- raw cashews
- refined coconut oil
- fresh lemon juice
To keep the flavor of the cream cheese neutral, opt for refined coconut oil (it has no scent). Coconut flavor is delicious ifthe plan is to use the cream cheese in a sweet recipe, but not necessarily ideal for spreading on bagels :).
I recommend adding 1/2 teaspoon of fine sea salt, too, but it is your call regarding how much to add, or whether you wish to add it at all.
You can also add 1 to 2 teaspoons of nutritional yeast for an additional umami-cheesey flavor.
Step By Step Instructions
Back to the recipe! It’s easy.
Step One: Quick-Soak the Cashews
Soak the cashews in boiling water for about 20 minutes. The cashews will be very soft after this brief soak. Drain off the water.
Step Two: Blend the Cashews
Be patient with the blending. It will look like there is not enough liquid in the first minute or two. But keep at it. Stop and scrape the blender sides and bottom often. Soon, the creaminess of the soaked cashews will meld with the lemon juice and coconut oil, producing a thick, smooth cheese.
Step Three: Season to Taste
Taste the cheese and adjust the salt and lemon juice to taste. The cream cheese is ready to use as a spread, although it is best when chilled for several hours.
Alternatively, pack the cheese into container(s) or mold(s) and refrigerate for at least 4 hours.
Once cold, the cream cheese will hold the shape of the mold, but will still be soft enough to spread.
I’ll be posting some easy vegan cream cheese Holiday eats and treats in the weeks to come. Until then, enjoy this delectable cheese any way you choose.
How Should the Cheese Be Stored?
Store the cream cheese in an airtight container in the refrigerator for up to 2 weeks. Freezing is not recommended.
Long-Soak or Quick-Soak the Cashews
If you prefer, soak the cashews in 2 cups cold water, at room temperature for 8 hours instead of using the quick soak method. Drain and rinse before using. I do not recommend soaking the cashews for longer than 8 hours (they can turn slimy).
Do I Have to Use Coconut Oil?
If you want the cream cheese to be firmly set, coconut oil is necessary.
The coconut oil–which becomes solid when cold–helps to set the cream cheese and give it a firm-smooth texture. Subbing an oil that remains liquid when cold will result in a very soft cream cheese.
Any Alternatives for the Lemon Juice?
Apple cider vinegar (or any other light-colored, mild vinegar) can be used in place of the lemon juice. Take a look at my recipe notes regarding how much to add.
More Delicious & Easy Vegan Cheese Recipes to Try:
- Cashew Cheddar Cheese
- Chickpea Flour Feta Cheese
- Chickpea Flour Cheddar Cheese
- Vegan Parmesan Cheese
- Vegetable Nacho Cheese Dip
- Vegan Cashew Boursin Cheese
- Chickpea Flour Queso
- Chipotle Cheese Bread Bites