Homemade Vegan Cream Cheese with Cashews

Ever since I went plant-based, finding a good vegan cream cheese felt impossible – until I started making my own! Store-bought versions either tasted like glue or cost a small fortune. That’s when I discovered this magical homemade vegan cream cheese made from cashews. The first time I whipped up a batch, I couldn’t believe how creamy and tangy it was – just like the real thing! Now it’s my go-to for everything from Sunday bagels to fancy appetizers. The best part? It comes together in minutes with just five simple ingredients you probably already have in your pantry. Trust me, once you try this, you’ll never go back to the expensive supermarket stuff!

Why You’ll Love This Homemade Vegan Cream Cheese

This isn’t just any dairy-free spread—it’s a game-changer, folks! Here’s why you’ll fall head over heels for this homemade vegan cream cheese:

• Unbelievably creamy – Silky smooth texture that spreads like a dream (no weird graininess!)
• Whirlwind-fast – Ready in 10 minutes flat if you’ve soaked those cashews overnight
• Secretly healthy – Packed with protein and good fats instead of mystery stabilizers
• Crazy versatile – Swirl it into pasta, schmear on toast, or dollop onto baked potatoes
• Budget-friendly – Costs a fraction of store-bought vegan brands (and tastes better too)

My favorite part? Watching dairy-lovers take a bite and do a double-take when I tell them it’s plant-based. Pure magic!

Ingredients for Homemade Vegan Cream Cheese

Gather these simple ingredients – I promise you won’t need anything fancy! The magic happens when these five basics come together:

• 1 cup raw cashews (soaked overnight or quick-boiled – don’t skip this!)
• 2 tbsp fresh lemon juice (bottled just won’t give that bright tang)
• 1 tbsp apple cider vinegar – my secret for that cultured cream cheese flavor
• 1 tbsp nutritional yeast (trust me, it adds that cheesy depth)
• 1/4 tsp salt – I use fine sea salt for even distribution
• 1/4 cup water (adjust as needed – start with less!)

See? Nothing weird or hard-to-find. Just wholesome ingredients that transform into something magical in your blender!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for this! Here’s what I always grab from my kitchen:

• Food processor (a blender works in a pinch, but you might need to scrape more)
• Measuring spoons – that vinegar measurement really matters!
• Silicone spatula – for scraping every last bit of creamy goodness out
• Airtight container – mason jars are my go-to for storage

That’s it – just four simple tools standing between you and the creamiest vegan cream cheese ever!

How to Make Homemade Vegan Cream Cheese

Okay, let’s get to the good stuff – turning those simple ingredients into velvety, tangy cream cheese perfection! Follow these steps carefully, and you’ll be amazed at what comes out of your food processor.

Soaking the Cashews

First things first – those cashews need some TLC! Soaking is non-negotiable here. It softens them up so they blend into that dreamy smooth texture we’re after. My preferred method is the overnight soak (just cover with water before bed), but if you’re impatient like me sometimes, a 10-minute boil works in a pinch. Just don’t skip this step – rock-hard cashews will leave your cream cheese gritty!

Blending the Ingredients

Now for the fun part! Drain those softened cashews and toss them in your food processor with all the other ingredients. Start with just 2 tablespoons of water – you can always add more. Blend for a good 3-4 minutes, stopping to scrape down the sides a couple times. You’ll know it’s ready when it’s completely smooth with no tiny bits left. If it looks too thick, add water 1 teaspoon at a time until it’s perfectly spreadable. Warning: the smell of that tangy, cheesy goodness might make you dive in with a spoon right then and there!

Tips for Perfect Homemade Vegan Cream Cheese

After making this dozens of times, I’ve picked up some tricks that take this vegan cream cheese from good to “Oh my goodness, how is this dairy-free?!” Here are my can’t-live-without tips:

• Patience pays – Let it chill in the fridge for at least 2 hours before serving (the flavors develop beautifully)
• Texture tweak – For extra creaminess, blend in 1 tsp melted coconut oil
• Save the soak water – That cloudy cashew water makes perfect plant-based milk for smoothies!
• Flavor boost – Whip in fresh dill or roasted garlic for next-level bagel schmears
• Storage secret – Press plastic wrap directly on the surface to prevent drying out

My biggest tip? Make a double batch – this stuff disappears fast in my house!

Variations for Homemade Vegan Cream Cheese

Oh, the possibilities! Once you’ve mastered the basic recipe, try these fun twists that’ll make your taste buds dance:

• Garlic & Herb – Mix in 1 minced garlic clove and 2 tbsp fresh chives for savory perfection
• Everything Bagel – Stir in 1 tsp each onion powder, garlic powder, and sesame seeds
• Sweet Berry – Blend with 2 tbsp maple syrup and 1/4 cup mashed strawberries for a dessert spread
• Smoky Chipotle – Add 1/2 tsp smoked paprika and a pinch of cayenne for a kick

My personal favorite? The garlic version slathered on warm sourdough – absolute heaven!

Serving Suggestions for Homemade Vegan Cream Cheese

Oh honey, this stuff is good on everything! I slather it thick on toasted everything bagels with cucumber slices for breakfast. For parties, it’s amazing dolloped on crackers with jam or stuffed into celery sticks. My secret? Swirl a big spoonful into warm pasta – instant creamy sauce magic!

Storing Homemade Vegan Cream Cheese

Here’s the scoop on keeping your vegan cream cheese fresh and delicious! Store it in an airtight container in the fridge – I like using mason jars because I can see the creamy goodness inside. It’ll stay perfect for about 5 days (if it lasts that long in your house!). If it thickens up too much in the cold, just stir in a teaspoon of water to bring back that dreamy spreadable texture. Pro tip: label your container with the date so you remember when you made it – not that you’ll need reminding once you taste it!

Nutritional Information for Homemade Vegan Cream Cheese

Here’s the scoop on what’s in this creamy goodness! A 2-tablespoon serving packs about 80 calories, 3g protein, and healthy fats from those magical cashews. (Full disclosure: these are estimates – your exact numbers might vary depending on ingredient brands and how much water you add!) The best part? Zero cholesterol and way less sodium than store-bought versions. Guilt-free deliciousness!

Frequently Asked Questions

Can I use almonds instead of cashews?
You can, but trust me – cashews give the creamiest results! Almonds tend to leave a grainier texture. If you must substitute, try macadamia nuts or sunflower seeds (soaked overnight) for better creaminess.

Why is my vegan cream cheese too runny?
Oops! You probably added too much water. No worries – just blend in more soaked cashews (about 1/4 cup) to thicken it up. Next time, start with just 2 tbsp water and add slowly until perfect!

How long does homemade vegan cream cheese last?
In an airtight container in the fridge, it stays fresh about 5 days. The lemon juice and vinegar help preserve it. If it smells funky or changes color, toss it – but mine never lasts that long!

Can I freeze this?
Technically yes, but the texture changes a bit – it gets slightly grainy when thawed. I prefer making small batches fresh. If you do freeze it, stir well after thawing and maybe add a splash of lemon juice to brighten it up.

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