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Cultured Vegan Cream Cheese 

Discover a game-changer: a dairy-free cream cheese as effortless as making a smoothie, soy-free, with only 4 ingredients. Unlike many recipes, this one achieves natural cheesiness through fermentation, making it a foolproof, healthier, time-saving favorite.

Prep Time
6 mins
Soaking time
2 hrs
Total Time
2 hrs 6 mins
Servings: 6 (Yield: 3 cups)
Calories: 247 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 2 cups raw cashews soaked for 2 hours, or overnight in a sealed container in the refrigerator
  • ⅓ cup Unsweetened plant-based yogurt
  • ⅓ cup water
  • ½ teaspoon salt (or to taste)
Optional additions for variations:
  • 1 Jalapeño roasted over an open flame and then minced
  • 1 scallion minced
  • 2 tablespoons minced dill
  • 2 tablespoons minced chives

Instructions

    Cup of Yum
  1. Begin by draining and rinsing your soaked cashews thoroughly. Place them in a blender along with unsweetened plant-based yogurt and water.
  2. Blend for 2 minutes on medium-high speed, stopping every 30 seconds or so, to scrape down the inside of the blender pitcher with a rubber spatula to ensure the cashews are smoothly pureed. 
  3. Transfer the blended mixture to a clean, airtight container. Glass is best because you can sterilize it and also see the cheese to check its progress. Allow the cream cheese to culture by leaving it at room temperature for about 24 hours. Make sure to use a container with about an inch (2.5cm) of extra space to allow for expansion during fermentation, but not have a lot of extra space for air and bacteria to potentially hang out in.
  4. After a day, the mixture should be a little bubbly looking. Add the salt, and use a clean, dry rubber spatula to mix the contents of the container. Either use it immediately or let the cheese continue to ripen for 4 days under refrigeration before using it. This will give you a firmer, more typical cream cheese consistency and nicely developed tanginess.
  5. If you want a fun flavored cream cheese, stir in roasted and minced jalapeño with minced scallions, or introduce a herby dimension with minced dill or chives. Get creative!
  6. Once your cultured vegan cream cheese reaches the perfect tang and flavor, spread it on your favorite bagels, crackers, or use it as a versatile ingredient in various recipes. Enjoy the creamy goodness!

Notes

  • 💧 Water Wisdom
  • 💧
  • Use filtered or distilled water for a clean base. Get creative by soaking cashews in lapsang souchong tea for a smoky flavor!
  • ⏳ Embrace Patience
  • ⏳
  • Allow a full 24-hour fermentation at room temperature. For best results, store in a glass container for easy monitoring. Don't exceed 85°F/29°C, especially in warm homes.
  • 🚀 Blender Brilliance 
  • 🚀
  • Invest in a high-speed blender for smooth consistency. Weak blenders may yield grainy results, requiring extra fridge time for stiffening.
  • 🔍 Glass Advantage:
  • 🔍
  • Choose a glass container, ideally with just a little extra room to allow for expansion, but not tons of extra space for air and contaminants to hang out in. Glass can be sterilized and allows for easy progress monitoring without external exposure.
  • 🌡️ Temperature Tips
  • 🌡️
  • Blend at room temperature to avoid texture issues. Pause during blending if the mixture heats up from friction; don't exceed 85°F/29°C to preserve the probiotic cultures in the yogurt.
  • 🍋 Final Taste Tweak
  • 🍋
  • After it is ripened, if you still want it a bit tangier without having to wait, a tiny splash of fresh lemon juice or apple cider vinegar mixed in can make that happen without more fermentation time.

Nutrition Information

Calories 247kcal (12%) Carbohydrates 14g (5%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Sodium 243mg (10%) Potassium 294mg (8%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 62IU (1%) Vitamin C 3mg (3%) Calcium 35mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 6(Yield: 3 cups)

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%
Carbohydrates 14g 5%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 10g 50%
Sodium 243mg 10%
Potassium 294mg 6%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 62IU 1%
Vitamin C 3mg 3%
Calcium 35mg 4%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.