Homemade Vegan Cream Cheese
This easy homemade vegan cream cheese has the same smooth, thick texture and mild tang as traditional dairy cream cheese — with no animal products at all. Made from simple whole ingredients like cashews or tofu, it is naturally creamy, fully customizable, and free from preservatives or artificial additives. It tastes delicious spread over toasted bagels, stirred into pasta, used as a dip, or added to savoury and sweet recipes alike.
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Time
70 min
Serves
2
Difficulty
easy
đź›’ Ingredients
- #Base (Choose one option):
- Option A (Cashew – Most Creamy): 1½ cups raw cashews, soaked in hot water for 1 hour (or cold water for 4–6 hours) then drained well
- Option B (Tofu – Light & Budget‑Friendly): 1 block (300 g) firm or extra‑firm silken tofu, pressed lightly to remove excess water
- #Flavour & Seasoning:
- 2 tbsp fresh lemon juice,, 1 tbsp apple cider vinegar
- 1–2 tbsp nutritional yeast (adds subtle cheesy flavour, optional)
- 1 tsp onion powder (optional, for savoury style)
- ½ tsp garlic powder (optional),, ½ tsp fine sea salt (adjust to taste)
- 1–2 tbsp neutral oil (light olive, avocado, or coconut oil – omit if using silken tofu)
- 1–2 tbsp unsweetened soy, almond, or oat milk (only if needed to adjust consistency)
- #Optional Variations:
- Herb & Garlic: add 1 tbsp fresh chopped chives, 1 tsp dried dill, extra minced garlic
- Chilli & Lemon: add extra lemon zest, pinch of chilli flakes
- Sweet Style: skip onion/garlic, add 1 tsp maple syrup or a pinch of vanilla
👩‍🍳 Instructions
- 1
Prep the base: If using cashews, drain all soaking water thoroughly. If using tofu, pat dry well with paper towels.
- 2
Blend everything: Add the base ingredient plus lemon juice, vinegar, nutritional yeast, seasonings, and oil (if using) into a high‑speed blender or food processor.
- 3
Process until smooth: Blend on high for 2–3 minutes, stopping to scrape down the sides as needed. Add a splash of plant milk only if the mixture is too thick to blend. Keep blending until completely silky and creamy with no lumps or graininess.
- 4
Adjust taste: Taste and add more salt, lemon juice, or vinegar if you prefer more tang. Stir in any fresh herbs or extra mix‑ins by hand once blended.
- 5
Chill & set: Transfer to a clean glass jar or airtight container. Refrigerate for at least 1–2 hours — it will firm up and develop a richer, creamier texture as it chills.
- 6
Serve: Spread generously over toasted bagels, crackers, or bread. Use within 5–7 days stored in the fridge.