Vegan Cashew Cream Cheese

Sabrina Modelle is the face behind the tart, The Tomato Tart. She also serves as Creative Director for the new Bloggers Without Borders. In March 2011, she created The Online Bakesale for Japan, featuring over 90 Bloggers from four continents.  The experience of gathering people together around a cause proved to Sabrina that her blog could become her platform for good.

When she’s not writing about food, Sabrina is a web designer, creative director, and usability expert working with bloggers, food-based businesses, and progressive nonprofits such as Amnesty International, UNICEF, and Defenders of Wildlife. In her downtime, Sabrina can usually be found with her nose in a cookbook and a dog in her lap. You can find her on Twitter and on Facebook as well.

(Sabrina also designed the October Unprocessed logo, which totally rocks. And it’s not too late to get one in sticker form!)

Vegan Cashew Cream Cheese Recipe

Cream cheese is undoubtedly scrumptious, but whether you’re vegan, lactose intolerant, cutting down on dairy, or just itching to try something new on your morning toast, DIY vegan cream cheese is one of my favorite things to make.

I like to make mine from cashews. Not only are cashews tasty, they are extremely healthy. Cashews are rich in copper and magnesium and, they boast a high concentration of heart-healthy fats. Best of all, cashews, when soaked in water become soft and very “blendable” you can make everything from nut milk to cream sauce to (my favorite) cashew shakes.  But, today, we’re here to talk cream cheese, and it couldn’t be simpler.

Vegan Cashew Cream Cheese
Author: 
Recipe Type: Condiment
 
Ingredients
  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • juice of 1 lemon
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt
Instructions
  1. Soak cashews four hours - overnight in filtered water
  2. Drain all water and blend with ½ cup filtered water, lemon juice white wine vinegar, nutritional yeast , and half of salt, until smooth (this will take at least 10 minutes unless you’re working with a high-powered blender like a vitamix or blendtec) .
  3. You may need to add more water if your cream cheese is a bit too thick - for example if it looks more like cashew butter than cream cheese, but don’t add too much.
  4. Test seasoning, add more salt if needed and blend to finish.

, , , , , ,

Leave a Reply

21 Comments on "Vegan Cashew Cream Cheese"

Notify of
avatar

Sort by:   newest | oldest | most voted
Lisa
Guest
3 years 9 months ago

I am always stuck for a substitute for cream cheese….I have soaked some cashews after reading this post and will make the cream cheese when I get home from work today. Thanks!

Sabrina Modelle
Member
3 years 9 months ago

I hope you enjoy it. With some slight mods (less nuch + maple sugar) you can use it for cream cheese frosting too!

Glenna
Guest
Glenna
3 years 9 months ago

Do you use raw or roasted cashews?

Sarah
Guest
3 years 9 months ago

Glenna, use raw 🙂

Sabrina Modelle
Member
3 years 9 months ago

Yes, raw cashews! Sorry about that.

April Palus
Guest
3 years 9 months ago

This looks very tasty. Ive been a vegan for over 3 years. Its great to have healthy alternatives to the junk food I used to enjoy. I have some great blog posts on the raw vegan diet at vegansgoraw.com

Allyson
Guest
3 years 9 months ago

Oh, goodness, that looks delicious. I’m not a vegan, but I can’t wait to try this!

(And thank goodness for all my real-life vegan friends who taught me how to appreciate really great vegan cooking! I would be missing out otherwise.)

Sandy
Guest
Sandy
3 years 9 months ago

Have you made this with other nuts? Almonds, peanuts? I’m cooking for someone who’s deathly allergic to poison oak, to which cashews are related – so they’re also off his food list.

Thanks.

Sarah
Guest
3 years 9 months ago

Thanks for the recipe! I made it yesterday and served it with handmade almond crackers and my hot pepper jelly – http://gazingin.com/2012/10/15/almond-crackers-spicy-cream-cheese/

Colleen
Guest
Colleen
3 years 9 months ago

Can’t wait to try this one…I would also love to know if someone else has tried other nuts???

Toni Brockhoven
Guest
3 years 9 months ago

I have made cheese with macadamias, also great!!

Sandy
Guest
Sandy
3 years 9 months ago

Oh, cool, thanks! I love macadamias!

Gina
Guest
3 years 9 months ago

Just made it! Does anyone know how long it will last for?

Sarah
Guest
3 years 9 months ago

Mine tasted fine a week out 🙂

Kristy C Tillman
Guest
Kristy C Tillman
3 years 6 months ago

Have you tried freezing the cashew cheese? I don’t want to make it daily but my son can’t have leftovers due to mold. He is super sensitive and have found he can’t eat anything that’s more than 12-24 hours old without getting sick. Thought maybe the texture would change though if frozen. Thoughts?
Thanks
Kristy

Jillian
Guest
3 years 5 months ago

Kristy- Cashew-based creams freeze pretty well. You may need to give it a quick buzz in the blender to get the texture back to it’s optimal creaminess! A little change in the amount of water can move the texture of cashew cheese from ricotta to sour cream!

Bev
Guest
Bev
3 years 6 months ago

I wonder if the soaked cashews could be frozen in serving-size amounts and then prepared as needed??

Kristy
Guest
Kristy
3 years 4 months ago

I did not have much success with the “cream cheese” outcome, i don’t think my food processor was strong enough. HOWEVER, Husband and I have decided it is more like cashew ricotta and are planning to use it in a lasagna soon!

Amy
Guest
Amy
3 years 4 months ago

I’ve been experimenting with cashew cream cheeses (it’s my new obsession). This is my fav so far! Can you tell me why some say to put in a glass container and/or sit outside the fridge for 24-48 hours? This time I took your recipe and put in a glass container and put in a cabinet, and plan to crack it open in two days. But I’d like to know why some give these instructions. Thank you!

Cyd
Guest
Cyd
3 years 3 months ago

Excellent!! I used this for vegan cream cheese frosting. I didnt soak the nuts, i just let them blend in the food processor for about 12 minutes.

The cream cheese frosting was excellent!

wpDiscuz