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Vegan Cream Cheese

Vegan Cream Cheese

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  • 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


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.


  • 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) *


  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.


*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.