The Best Vegan Cream Cheese is ready in just 5 minutes. Plus, It's packed with plant-based protein and vitamin B12, and it's oil-free, gluten-free, and can be made nut-free. You can meal prep this delicious recipe ahead of time to enjoy throughout the week. It's perfect for bagels, sandwiches and veggies.
This versatile homemade dairy-free cheese alternative is customizable, tangy and easy to make! Add it to snacks, breakfast, or lunch for more protein. Or simply enjoy this tangy tofu cashew cream cheese with crudités for a healthy snack when hunger strikes.
This recipe was inspired by my 5-Ingredient Easy Vegan Tzatziki Sauce, as well as this Easy Vegan Mayonnaise Recipe on my site.
Jump to:
👩🏼🌾 Ingredients
- Extra firm tofu or firm tofu are best suited for this high-protein cream cheese replacement. Super firm and extra firm tofu contain the highest amount of protein, but firm tofu is creamier in texture.
- Mellow white miso, also known as shiro miso, is generally milder in flavor compared to other types of miso, such as red miso or barley miso. It is made from soybeans that have been fermented for a shorter period of time and typically contains a higher proportion of rice or barley koji, resulting in a lighter color and sweeter taste. Miso is a pantry staple in my house. I use it to flavor soups, dressings, marinades, and sauces.
- Cashews are a good source of healthy fats, protein, vitamins, and minerals, including magnesium, copper, and zinc. They are often used in vegan cuisine to create creamy sauces because they have a high fat content and a mild flavor that blends well with other ingredients. If you do not own a high-speed blender, soak them before blending for a creamier texture. They are a popular alternative for people with lactose intolerance.
- Nutritional yeast (optional) adds a cheesy umami quality to this dairy-free cream cheese, as well as vitamin B12, protein, and an abundance of vitamins and minerals. Use fortified nutritional yeast if you are looking to increase your vitamin B12 intake.
See recipe card for quantities.
🥯 Substitutions
- Tofu - use super firm tofu (no pressing required) plus 1 tablespoon olive oil for the highest amount of protein
- Cashews - instead of cashews, use sunflower seeds or blanched almonds
- Nutritional yeast - this ingredient is optional but I highly recommend adding some to this recipe
- Chives - use finely chopped red onion or shallots instead, or omit entirely
- Onion powder - omit as desired
- Pressed garlic - add some for a vegan Boursin-style cheese
- Seasoning - add desired seasonings (garlic powder, everything bagel seasoning, oregano, paprika)
- Add-ons - add sun-dried tomatoes, chipotle in adobo, or roasted red peppers to the food processor with the other ingredients for a variety of flavor profiles
Pair with my 2-ingredient Flax Seed Crackers on this site for a healthy snack. For more vegan spread or dip recipes, visit my Vegan Sandwich Recipes page.
📖 Instructions
Optional cashew soak: For the best texture, I highly recommend soaking the cashews beforehand. For a quick soak, place them in boiled water for at least 15 minutes or up to 1 hour. Otherwise, refrigerate them in room temperature water overnight. Drain and rinse them before using.
Step 1. Transfer the tofu, cashews, nutritional yeast, miso, lemon juice, vinegar, onion powder and salt to a food processor.
Step 2. Process until smooth, stopping to scrape down the sides as needed.
Step 3. Optional for serving: Fold in the chives and red onion, if using.
Step 4. Optional: Top crispy sourdough toasts with Best Vegan Cream Cheese, seasoned tomatoes, and my 7-minute homemade Easy Chili Crisp.
💡 Expert Tips
- Soak the cashews for the creamiest dairy-free cream cheese. Either soak them overnight in the fridge, or do a quick soak. Bring some water to a boil in a small saucepan. Remove it from the heat, and add the cashews. Set aside for at least 15 minutes or up to 1 hour. Drain and rinse them before using.
- Add-ons: If adding chives or red onion, chop them very small so they do not overwhelm the taste or texture of the cream cheese.
- Storage: Refrigerate any remaining cashew tofu cream cheese in an airtight container for up to 4 days.
🙋🏽♀️ Recipe FAQs
Yes. A cream cheese substitute can be made dairy-free with cashews, nondairy yogurt, lemon juice, apple cider vinegar, and additional seasonings. However, this cream cheese substitute will be significantly lower in protein.
You can make this cream cheese substitute with sunflower seeds instead of cashews for nut-free.
Vegan cream cheese is generally lower in saturated fat and calories than regular cream cheese. However, it is also lower in protein and calcium. Processed cream cheese alternatives tend to be higher in sodium, so check your labels.
This homemade version has a good amount of protein, and you can add the salt to taste. Some homemade versions use coconut oil which is higher in saturated fat than cashews, and unlike cashews, lacks heart healthy fats.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
Leave a review for my Best Vegan Cream Cheese (5 Minutes) and share your creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Vegan Cream Cheese
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
Ingredients
- 14 to 16 ounces extra firm tofu or firm tofu, pressed and drained*
- ¼ cup raw cashews blanched almonds, or sunflower seeds
- 1 ½ tablespoons nutritional yeast (optional)
- 1 tablespoon mellow white miso
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons apple cider vinegar
- ½ teaspoon onion powder
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil (optional)
Optional add-ons:
- ¼ cup chopped chives
- ¼ cup finely chopped red onion
Instructions
- Optional cashew soak: For the best texture, I highly recommend soaking the cashews beforehand. For a quick soak, place them in boiled water for at least 15 minutes or up to 1 hour. Otherwise, refrigerate them in room temperature water overnight. Drain and rinse them before using.
- Blend: Transfer the tofu, cashews, nutritional yeast, miso, lemon juice, vinegar, onion powder and salt to a food processor. Blend until smooth, stopping to scrape down the sides as needed.
- Fold in the chives and red onion if using.
Notes
-
- *Use super firm tofu plus 1 tablespoon olive oil for the highest amount of protein.
- Add-ons: If adding chives or red onion, chop them very small so they do not overwhelm the taste or texture of the vegan cream cheese.
- Storage: Refrigerate any remaining cashew tofu cream cheese in an airtight container for up to 4 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
lisa says
what can be used instead of cashews? thanks.
Nisha Melvani, RDN says
blanched almonds or sunflower seeds
Alex says
It'a a very good option for a tasty and satisfying breackfast! I always make a double batch for me and my non vegan family. Always a succes!
Nisha Melvani, RDN says
Thank you for letting me know! Makes my day to read how much you are enjoying this cream cheese.
Linda Hardesty says
I just discovered your website and am anxious to try several of your recipes. This looks like a great recipe, especially with no added fats or dairy. The amount it makes, however, maybe too much for me to eat within the 4 day timeframe mentioned. Can this be frozen? Thanks so much.
Nisha Melvani, RDN says
Hi! I am no sure it will freeze well as it contains tofu. I have a new cream cheese coming soon that might freeze better.
Jan Brockway says
How exciting is this news??? I’m not allergic to cream cheese and knowing it’s mostly fat I rarely finish a block so it goes bad on me.So, I’m excited to make your version!! Thank you so much!! I hope you had a wonderful 4th of July ( which happens to be my dogs birthday. She’s 10 yrs old today and I’m having fun giving her new foods to try. Spinach which I usually cook with eggs and other veggies but she likes it uncooked too! 🤩. Thank you so much!!! 💋
Nisha Melvani, RDN says
It was a fun 4th! Thank you! I think you will love this healthy version! Have a great weekend.
Paula Sugarman says
This looks great. I'm watching my calories. It would be super helpful if you would state how large the serving is on your nutrition statements.
Nisha Melvani, RDN says
Hi. Sorry about that. The nutrition info is for one-third of the total quantity so split it into 3 parts.
Amina says
Absolutely delicious. I love how versatile this can be. I would happily eat this daily.
Nisha Melvani, RDN says
I eat this often too! So glad you enjoyed it. Thank you.
Malin says
Yeah soooo Good. Put in.some smoked paprika. Just a tiny bit snd you get cheddar.
Nisha Melvani says
I'm so glad you enjoyed it. Have a great week.
Lesa says
Easy and delicious! I had a lot of leftover dill so I mixed it all in and it has a great herb flavor.
Nisha Melvani says
It must be so good with dill! I'm so glad you enjoyed it.
Diana says
Soooo amazing!!!! will be making weekly for sure! thank you!!!!
Nisha Melvani says
I'm so glad it was a hit. Thank you.
sadie says
This looks promising. I've tried other tofu cream cheese recipes. The prob I've had? They taste mostly like tofu. Real question: Does the cashew merely lend to mouth feel or does it help simulate cream cheese flavor? I can see how the miso/nutritional yeast would lend to the umami. . . yet I'm curious. TIA!
Nisha Melvani says
Hi. I honestly feel this one does not taste much of tofu at all. It has a lot of flavor and the tofu was not noticeable. I used super firm tofu for more protein, but you can use extra firm of firm.
sadie says
I made it & I like it fine. I can still taste the tofu, yet I see this would be a great addition to my roster as it is higher in protein and we all need more of that. 😀 Thank you again!
Nisha Melvani says
Hi. Add one small clove minced garlic or additional seasoning of you want to mask the taste more.