Sometimes you just crave that cool creamy spreadable goodness on crackers and breads or dolloped in recipes for ultra-decadence, and we’ve got that fix covered with our homemade Vegan Cream Cheese. So easy to make, with just the right amount of tang, and perfect velvety texture, this WFPB Vegan Cream Cheese is both healthy and delicious. The perfect spread, either plain or jazzed up with fun spices, herbs, veggies, or fruit, it’s an awesome staple to have in the fridge.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

Hi there, Ameera here!

I love this Vegan Cream Cheese!  It is soOoOo good.  I literally wanted to put it on everything.  Dad said he loved it and preferred it over regular cream cheese, which says a lot!  The macadamia nuts give it this buttery richness that just took this cream cheese over the top.

Appetizer Fun

We put this deliciousness on our Mini Mediterranean Quinoa Flatbreads, Oh-my-goodness, these lil beauties are soooo good!  I wanted to eat them all!  If you want to find out more about the mini flatbreads, then simply click on the link to see how we put them together!  You won’t be sorry!  I could eat them every day, all day long!

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Zaatar Goodness

We made our Quinoa Flatbread recipe and created mini flatbreads. Then we spread some of our delicious Vegan Cream Cheese on mini Quinoa Flatbreads and topped with zaater spice, sliced cucumbers, and pomegranate molasses. Makes for a fantastic snack or special morning treat! So much YUM! I’ll let Mom tell you more.

Hi! Robin here!

I totally feel in love with this Vegan Cream Cheese, I will be perfectly honest, I really didn’t think I was going to like it because I am a cream cheese lover from waaayyyy back in the day. I truly thought that an amazing vegan cream cheese (that is WFPB) was unattainable.

I was pleasantly surprised with the taste and texture of this vegan cream cheese. While not the same, it is pretty darned close even if I do say so myself.  I was happily spreading this yumminess on WFPB crackers and flat breads!

We hope you give this recipe a try! If you try this Vegan Cream Cheese recipe, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Products Used:

• Fine mesh strainer (optional)
• High-speed blender

Vegan Cream Cheese

• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 Minutes
• Total Time: 5 Minutes (+ soaking & straining time)
• Yield: about 1.5 cups 1x
• Category: Sauces
• Cuisine: American

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Description

Sometimes you just crave that cool creamy spreadable goodness on crackers and breads or dolloped in recipes for ultra-decadence, and we’ve got that fix covered with our homemade Vegan Cream Cheese. So easy to make, with just the right amount of tang, and perfect velvety texture, this WFPB Vegan Cream Cheese is both healthy and delicious. The perfect spread, either plain or jazzed up with fun spices, herbs, veggies, or fruit, it’s an awesome staple to have in the fridge.

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.

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Ingredients

Scale 1x2x3x

• ¾ cup raw cashews
• ½ cup macadamia nuts
• ½ cup unsweetened plain plant yogurt
• 1 Tablespoon lemon juice
• 1 Tablespoon + 2 teaspoons distilled white vinegar
• 1 Tablespoon water
• ½ teaspoon sea salt (+/- to taste) *

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Instructions

1. Place the raw cashews and macadamia nuts in separate bowls and cover with boiling water, allow to set for 30 minutes. After 30 minutes, discard the water. Or boil the cashews and macadamia nuts in water for 10 minutes.
2. In the meantime, also place ½ cup of unsweetened plain plant yogurt into a fine mesh strainer over a bowl and allow to strain for 30 minutes. You should have about 1/3 cup of strained yogurt after 30 minutes. The water from the yogurt should strain off, discard the water.  Note:  If the yogurt is already thick, then you can skip the yogurt straining step and just add 1/3 cup yogurt.
3. After 30 minutes, place the cashews, macadamia nuts, strained yogurt, and all the remaining ingredients into a high-speed blender and blend on high for 3 to 5 minutes until the mixture is creamy and smooth.
4. Place the mixture into a glass bowl and refrigerate for at least 3 hours before serving.

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Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes about 1 ½ cups cream cheese

*Storage: Use within 10 days.

This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.