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 Recipe
4.5 from 2 votes

Vegan Cashew Cream Cheese

This DIY vegan cream cheese couldn't be tastier as it is one of the greatest substitutes for this topping.

Course Condiment
Cuisine American
Prep Time 4 hours 10 minutes
Total Time 4 hours 10 minutes
Yield 4 servings
Calories 365 kcal
Author Sabrina Modelle


  • 2 cups raw cashews
  • 4 cups filtered water + ½ cup more for blending
  • 1 lemon juiced
  • 1 tablespoon white wine vinegar
  • 1 ½ tablespoons nutritional yeast
  • 1 teaspoon fine grain sea salt


  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.

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4 stars
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!


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

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


Do you use raw or roasted cashews?


Glenna, use raw 🙂

Sabrina Modelle

Yes, raw cashews! Sorry about that.

April Palus

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


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.)