Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Homemade Vegan Cream Cheese
I’ve got not one… not two… but FIVE recipes for you today. Five recipes for vegan cream cheese!! You’re welcome.
Truth be told, I never was someone who enjoyed dips or sauces growing up (besides ketchup, of course). I hated mayonnaise, cream cheese, mustard, ranch, and all the other creamy sauces most people enjoy. But now? I love non-dairy versions!
But let’s be real – sometimes all the delicious vegan cream cheeses you can find at the store can be a little expensive. So I decided to start making my own, and here we are! I have been loving making my own vegan cream cheese and wanted to share all the creations I’ve tried with you.
Not only is it so much cheaper to make homemade cream cheese, but it uses simple, wholesome ingredients, and you can flavor it however you want! Make a new flavor every week! No boring food over here folks.
I promise you this vegan cream cheese recipe is about to become a new staple in your kitchen. You can spread it on toast, crackers, fruit, or veggies, or use it in any recipe that calls for cream cheese!
5 Vegan Cream Cheese Recipes
This post isn’t just a recipe for a homemade vegan cream cheese, but I’ve made FIVE flavors for you to try. So now you’ve got a vegan cream cheese for any mood you’re in!
- Plain. This is the base for all the fun flavors, but it’s just as delicious on its own!
- Strawberry. For when you’re craving something a little bit sweet! You can make this with fresh or frozen strawberries.
- Garlic and herb. This miiiiiiight be my favorite flavor. Please put this on your everything bagels and thank me later.
- Chocolate. I can’t say that I haven’t dug into this one with a spoon and eaten it plain… Spread it all over strawberries for a super delicious snack.
- Spicy. For all my hot sauce lovers, this one’s for you! You can easily scale the spice level up or down by adjusting the amount of cayenne. Add it to vegan sushi, or try it with veggies as a snack!
How to Make Vegan Cream Cheese
I know it seems easier to just buy a container of premade vegan cream cheese from the store, but I’m here to tell you that it’s just about as easy to make your own homemade vegan cream cheese! No joke.
To make any of these 5 flavors of vegan cream cheese, all you have to do is toss the ingredients into a blender or food processor and blend it up until it’s smooth! That’s it!
Here’s what you’ll need to make the plain tofu cream cheese, which also serves as the base for all the other fun flavors:
- Extra-firm tofu. Before tossing your tofu in the blender, make sure to drain and press it to get as much excess moisture out as possible. This will ensure your vegan cream cheese comes out tick and creamy versus watered down.
- Cashews. You’ll want to use raw, unseasoned cashews, preferably soaked overnight. If you forget to soak them, you can always boil them for about 15 minutes to soften them up before using.
- Non-dairy milk. I recommend going for an unsweetened variety.
- Lemon juice. This will add just a bit of tartness to the vegan cream cheese.
- Apple cider vinegar. A bit of vinegar will work with the lemon to add some brightness.
- Sugar. Just for a touch of sweetness.
- Nutritional yeast. This is how we add a bit of that umami cheesiness to our vegan cream cheese.
- Salt. Just a touch to bring it to life
To mix up the flavor, all you have to do is toss in your add ins! I’ve come up with four variations that I really enjoy, but feel free to get creative and let me know some other flavor ideas you have in the comments!
Plain Vegan Cream Cheese
Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Ingredients
- 1/2 14-ounce package extra-firm tofu, drained and pressed*
- 1/4 cup raw cashews, soaked overnight
- 3 tablespoons unsweetened non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt
Instructions
- In a blender or food processor, place all ingredients. Blend until smooth, adding more non-dairy milk or water if needed.
- Store in an airtight container or jar for up to a week.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Vegan Strawberry Cream Cheese
Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Ingredients
- 1/2 14-ounce package extra-firm tofu, drained and pressed*
- 3/4 cup strawberries (fresh or frozen)
- 1/4 cup raw cashews, soaked overnight
- 3 tablespoons unsweetened non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt
Instructions
- In a blender or food processor, place all ingredients. Blend until smooth, adding more non-dairy milk or water if needed.
- Store in an airtight container or jar for up to a week.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Vegan Garlic and Herb Cream Cheese
Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Ingredients
- 1/2 14-ounce package extra-firm tofu, drained and pressed*
- 1/4 cup raw cashews, soaked overnight
- 3 tablespoons unsweetened non-dairy milk
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
Instructions
- In a blender or food processor, place all ingredients except the chives, parsley and dill. Blend until smooth, adding more non-dairy milk or water if needed.
- Add chives, parsley and dill. Stir to combine.
- Store in an airtight container or jar for up to a week.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Vegan Chocoalte Cream Cheese
Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Ingredients
- 1/2 14-ounce package extra-firm tofu, drained and pressed*
- 1/4 cup raw cashews, soaked overnight
- 3 tablespoons unsweetened non-dairy milk
- 2 1/2 tablespoons cocoa powder
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt
Instructions
- In a blender or food processor, place all ingredients. Blend until smooth, adding more non-dairy milk or water if needed.
- Store in an airtight container or jar for up to a week.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
Spicy Vegan Cream Cheese
Learn how to make vegan cream cheese! This homemade vegan cream cheese recipe is made with tofu and cashews and includes 5 fun flavor options.
Ingredients
- 1/2 14-ounce package extra-firm tofu, drained and pressed*
- 1/4 cup raw cashews, soaked overnight
- 3 tablespoons unsweetened non-dairy milk
- 1 tablespoon hot sauce
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon ground black pepper
Instructions
- In a blender or food processor, place all ingredients. Blend until smooth, adding more non-dairy milk or water if needed.
- Store in an airtight container or jar for up to a week.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
