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.
Notify of
Recipe Rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Inline Feedbacks
View all comments
Kristy C Tillman
Kristy C Tillman
January 4, 2013 2:26 pm

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?

February 25, 2013 1:28 pm

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!

October 24, 2012 7:15 am

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

October 24, 2012 10:52 am
Reply to  Gina

Mine tasted fine a week out 🙂

Toni Brockhoven
October 17, 2012 10:15 pm

I have made cheese with macadamias, also great!!

October 18, 2012 1:17 pm

Oh, cool, thanks! I love macadamias!

October 17, 2012 3:12 pm

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

October 15, 2012 9:34 am

Thanks for the recipe! I made it yesterday and served it with handmade almond crackers and my hot pepper jelly –

October 12, 2012 3:14 pm

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.


October 12, 2012 10:08 am

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.)

April Palus
October 12, 2012 9:21 am

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

October 12, 2012 7:11 am

Do you use raw or roasted cashews?

October 12, 2012 8:51 am
Reply to  Glenna

Glenna, use raw 🙂

Sabrina Modelle
October 12, 2012 10:30 am
Reply to  Glenna

Yes, raw cashews! Sorry about that.

October 12, 2012 5:27 am

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
October 12, 2012 1:23 pm
Reply to  Lisa

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