Homemade Vegan Cream Cheese Recipe
Easiest homemade vegan recipe for making the best vegan cream cheese. This recipe is easy for even beginners to recreate at home without prior experience.
Equipment
- High-speed blender or food processor
- Measuring cups & spoons
- Small spatula
- Small airtight container for storage
Ingredients
- 1 cup raw cashews soaked in hot water for 20–30 minutes
- 2 tablespoons fresh lemon juice
- 2 tablespoons refined coconut oil solid, for creaminess
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon sea salt
- 2-4 tablespoons water as needed for blending
Optional flavor add-ins:
- chopped fresh herbs garlic powder, chives, or nutritional yeast for a cheesy flavor
Instructions
Soak Cashews
- Place the raw cashews in a heat-safe bowl, cover with boiling water, and let them soak for 20–30 minutes. Drain well.
Blend Until Smooth
- Add soaked cashews, lemon juice, coconut oil, apple cider vinegar, sea salt, and 2 tablespoons of water into a high-speed blender.
- Blend on high until completely smooth and creamy, stopping to scrape down the sides as needed.
Adjust Texture
- If the mixture is too thick, add more water, 1 tablespoon at a time, until you reach a cream cheese–like consistency.
Flavor & Chill
- Taste and adjust seasoning (more salt, lemon juice, or vinegar if desired). Add any optional flavorings.
- Transfer to an airtight container and refrigerate for at least 1–2 hours before serving to let flavors develop.
Nutrition
Calories: 90kcal
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