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Vegan Cream Cheese


Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!

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  • 1 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour)*
  • 2 tablespoon lemon juice
  • 1/2 cup (120-ml) coconut cream
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried dill, optional


Servings 8
Preparation time 10mins
Cooking time 10mins


Step 1

Add 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.

Transfer 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.

Keep 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.

*Weigh the cashews for the most accurate result in this recipe since cup sizes can differ around the world.

*I place the cashews into a bowl and then pour boiling water from the kettle over them. Then just cover with a cloth and leave for an hour to soak.

*The dried dill is an optional add on, but it adds a lot of delicious flavor so is recommended. You could use dried chives or dried basil instead (in the same quantity).

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