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Vegan Cashew Cream Cheese Recipe

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.