Vegan Cream Cheese

Vegan Cream Cheese Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes


1 and 1/2 cups Raw Cashews (225g) soaked in hot water for 1 hour*

2 Tbsp Lemon Juice

1/2 cup Coconut Cream (120ml) Canned, Full Fat, Unsweetened

1 tsp Distilled White Vinegar

1 tsp Salt

1 tsp Onion Powder

1/2 tsp Dried Dill Optional


1Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don't have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it's very smooth.

2Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.

3Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.

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