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Homemade Vegan Cream Cheese
5 from 3 votes

Homemade Vegan Cream Cheese

Creamy, thick, and packed with heavenly flavor, this Homemade Vegan Cream Cheese is a perfect substitute for regular cream cheese.

Prep Time
12 hrs 10 mins
Setting Time:
8 hrs
Total Time
20 hrs 10 mins
Servings: 1 cup
Calories: 736 kcal
Cuisine: American

Ingredients

  • 1 cup cashew raw, unsalted
  • 2 tbsp lemon pressed
  • 2 tbsp apple vinegar
  • 3 tbsp water
  • ½ tsp garlic powder
  • ½ tsp white pepper
  • ½ tsp salt

Instructions

    Cup of Yum
  1. Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the vegan cream cheese will be.
  2. After soaking, drain well and discard water.
  3. Pour all the ingredients into the blender and blend for a few minutes until you have a creamy mixture.
  4. Transfer to a ramekin or glass bowl and cover.
  5. Chill the vegan cream cheese in the refrigerator for 8 hours before serving. This will let the flavors develop and the texture thicken a bit.
  6. Use this cream cheese as you would regular cream cheese in your favorite recipes!

Notes

  • The vegan cream cheese tastes best at room temperature, like most cheeses. I recommend letting it sit at room temperature for ~15 minutes before serving.

Nutrition Information

Calories 736kcal (37%) Carbohydrates 44g (15%) Protein 24g (48%) Fat 57g (88%) Saturated Fat 10g (50%) Polyunsaturated Fat 10g (59%) Monounsaturated Fat 31g (155%) Sodium 1184mg (49%) Potassium 933mg (20%) Fiber 5g (20%) Sugar 9g (18%) Vitamin A 7IU (0%) Vitamin C 17mg (19%) Calcium 63mg (6%) Iron 9mg (50%)

Nutrition Facts

Serving: 1 cup

Amount Per Serving

Calories 736

% Daily Value*

Calories 736kcal 37%
Carbohydrates 44g 15%
Protein 24g 48%
Fat 57g 88%
Saturated Fat 10g 50%
Polyunsaturated Fat 10g 59%
Monounsaturated Fat 31g 155%
Sodium 1184mg 49%
Potassium 933mg 20%
Fiber 5g 20%
Sugar 9g 18%
Vitamin A 7IU 0%
Vitamin C 17mg 19%
Calcium 63mg 6%
Iron 9mg 50%

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