5.0 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 raw cashews unsalted
- 2 tbsp lemon pressed
- 2 tbsp apple vinegar
- 3 tbsp water
- ½ tsp garlic powder
- ½ tsp white pepper
- ½ tsp salt
Instructions
- Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the vegan cream cheese will be.
- After soaking, drain well and discard water.
- Pour all the ingredients into the blender and blend for a few minutes until you have a creamy mixture.
- Transfer to a ramekin or glass bowl and cover.
- 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.
- Use this cream cheese as you would regular cream cheese in your favorite recipes!
Cup of Yum
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
Monounsaturated Fat
31g
Sodium
1184mg
(49%)
Potassium
933mg
(27%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
7IU
(0%)
Vitamin C
17mg
(19%)
Calcium
63mg
(6%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1cup
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.