I have to very best Dairy-Free Vegan Cream Cheese recipe right here! It's smooth, creamy, and super easy to prepare. You can make a big batch for morning bagels or use it as a spread on your favorite sandwiches. Whether you love sweet or savory, this recipe's flavors are easily customizable.
If you're looking for a sweet cream cheese recipe, be sure to check out my Fluffy Vegan Cinnamon Rolls and Vanilla Waffles. The creamy sweetness pairs well with both, YUMMY!
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Vegan cheese
Cheese has historically been the black sheep of vegan foods. It needed some TLC and out-of-the-box ideas when it comes to the preparation, and at times went to market imperfect, leaving a bad taste on some palates. Veganism is a constantly evolving movement that hasn't been around for centuries, like other ways of eating.
I don't eat to substitute for want, but rather to taste and enjoy food. Because I'm also eating to nourish this body, I need clean ingredients, and in America, that often means bypassing packaged products and looking for fewer unknown ingredients.
There are vegan brands at most grocery stores, but for cheese, Miyoko's and Violife have the cleanest ingredients from my search. Just a handful of years ago, there weren't many options, so what an accomplishment to have clean options available for those that choose vegan!
But for the days when grocery store cream cheese isn't your thing and making cheese straight from your kitchen lights you up... this recipe is the best. Everyone says that, but seriously I tried so many when making this, and this is it. Melt in your mouth, whipped like cream cheese should be, and flavored just right.
The printable recipe card with complete instructions is at the bottom of this page.
Tips to prepare
⭐ Press your tofu! To do this, remove the tofu from the package, drain, and press. If you don't have a tofu press, wrap the block of tofu in a kitchen towel and use a heavy pan, by sitting it on top, to press the liquid out for 10-15 minutes. It's okay to have some liquid, but the goal is to press as much liquid as you can.
⭐ Use a high-speed blender to blend until smooth and combined. You can also use a food processor or a bullet blender.
⭐ Add in flavors (see next section).
⭐ Store in an airtight container, and refrigerate for up to one week!
Flavor options
There are endless options when it comes to flavoring cream cheese. This spreads great over bagels or toast, whether savory or sweet. It's also the perfect topping for cinnamon rolls, flavored with maple syrup and cinnamon. Or a great savory dip for veggies.
Savory:
Chives - add ¼ cup of finely chopped chives to the mix with a spatula.
Garlic & Herb - add 1 minced garlic clove (roasted would add a deeper flavor) and ¼ cup of finely diced herb of your choice (parsley or dill sound good!).
Garden Veggie - ¼ cup of very finely diced veggies from the garden like carrots, green onion, and peppers.
Sweet:
Strawberry- mix 3 tablespoons maple syrup or ¼ cup monk fruit powdered sugar or powdered sugar with mashed berries, either strawberry, blueberry, or raspberry, then add to the mix with a spatula. You can also use 3-4 tablespoons of dried strawberries ground into a powder with 3 tablespoons of maple syrup for a more even color; this is my preferred way!
Cinnamon & Sugar - ½ tablespoon of Ceylon cinnamon with 3 tablespoons of maple syrup. This makes the perfect icing for cinnamon rolls or any other sweet treat!
Why you'll love this vegan cheese!
This recipe is for you if you love cooking with simple ingredients and enjoy healthy eating with quick steps and simple seasonings.
This cream cheese holds very well in an airtight container, refrigerated for up to a week.
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Other Recipes to Check out:
Dairy-Free Vegan Cream Cheese
Ingredients
- ⅓ cup raw, unsalted and organic cashews (soaked overnight or see notes for alternative)
- 14 ounce package of extra-firm organic tofu
- 3 tablespoons lemon, juiced
- 2 tablespoons apple cider vinegar
- 2 teaspoons nutritional yeast
- 1 teaspoon organic cane sugar or maple syrup
- 1 teaspoon salt
Instructions
- Remove the tofu from the package, drain, and press. If you don't have a tofu press wrap the block in a kitchen towel and use a heavy pan on top to press the liquid out for 10-15 minutes. It's okay to have some liquid but the goal is to press as much liquid as you can.
- Add all the ingredients to the high-speed blender and blend until smooth and combined.
- Add in any flavors and transfer to an airtight container.
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