Tulo

Vegan Cream Cheese Recipe

Soaking raw cashews softens them enough to blend into a completely smooth, dairy-free base with no gritty texture, while lemon juice and apple cider vinegar supply the tang that real cream cheese gets from cultured dairy, and a spoonful of melted coconut oil firms the spread as it chills.

Prep
20 min
Cook
0 min
Total
140 min
Servings
12

Ingredients

Servings12
  • 1 1/2 cups raw cashews
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 3/4 tsp fine sea salt
  • 2 tbsp refined coconut oil, melted
  • 3 tbsp cold water, as needed for blending

Nutrition per serving

Calories
122
Protein
3g
Carbs
6g
Fat
10g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Place the cashews in a heatproof bowl and cover with about 2 cups of boiling water. Let soak for 15-20 minutes, until a cashew smashes easily between two fingers, then drain well.
  2. 2Transfer the drained cashews to a food processor or high-speed blender. Add the lemon juice, apple cider vinegar, nutritional yeast, and salt.
  3. 3Blend on high for 2-3 minutes, stopping to scrape down the sides every 30 seconds, until the mixture is completely smooth with no visible cashew flecks. Add the cold water 1 tablespoon at a time only if the blades stall, using the minimum needed to keep things moving.
  4. 4With the machine running on low, drizzle in the melted coconut oil and blend for another 30 seconds until fully incorporated.
  5. 5Taste and adjust, adding an extra squeeze of lemon juice for more tang or a pinch more salt if the flavor tastes flat.
  6. 6Scrape the mixture into a container, cover, and refrigerate for at least 2 hours. It will firm up noticeably as the coconut oil solidifies and continue to firm slightly over the next 24 hours.

Tips & variations

  • For a whiter, more neutral-tasting spread, use blanched (skinless) cashews rather than raw cashews with skins still on.
  • Stir in finely chopped chives, dill, or roasted garlic after blending for a flavored version, similar to a garden vegetable cream cheese.
  • Omit the coconut oil for a softer, more spreadable dip-style texture that works well for crudités or crackers rather than bagels.
  • A capsule of vegan probiotic powder stirred in after blending (skip the heat of blending itself) gives a more fermented, cultured tang closer to real cream cheese, though it needs 12-24 hours at room temperature to develop before refrigerating.

Storage & reheating

Store in an airtight container in the refrigerator for up to 10 days. The spread firms up cold and softens at room temperature, so let it sit out for 10-15 minutes before spreading on a bagel. Freezing is not recommended, since thawed cashew cream separates and turns grainy.

Tips from the Tulo kitchen

  • A high-speed blender gets the mixture noticeably smoother than a standard food processor; if using a food processor, plan on blending a minute or two longer and scraping down more often.
  • Weigh the cashews if possible rather than measuring by cup, since how tightly cashews pack into a measuring cup varies and affects how thick the final spread turns out.

FAQ

Can I make this without a high-speed blender?

Yes, a standard food processor works, but plan for longer blending time and more frequent scraping down of the sides to fully break down the cashew fibers into a smooth paste.

Can I use a different nut?

Soaked blanched almonds or macadamia nuts both work, though almonds need their skins removed first or the spread will have brown flecks and a slightly bitter edge.

Why is my vegan cream cheese grainy?

This usually means the cashews weren't soaked long enough or the blending stopped too early; cashews need to be soft enough to smash between two fingers before blending, and the mixture needs a full 2-3 minutes of blending to fully smooth out.

Is this recipe nut-free friendly?

Not as written, since cashews are the base. A soaked sunflower seed version works as a nut-free substitute, though the flavor is slightly more savory and the color a bit greener.

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