top of page

How to make Vegan Cream Cheese?

Do yourself a favor and make this delicious plant-based cream cheese. It’s oil-free, high in protein, insanely creamy, and so flavorful. Yum!

🕘 10-15 minutes


  • 1 ½ cups of raw cashews (soaked overnight or for at least 4 hours)

  • 100g of firm tofu (1/3 of a regular tofu block)

  • 3 Tbsp of neutral plant-based milk (I used soy milk)

  • 2 Tbsp lemon juice

  • 1 Tbsp onion flakes/ 1 Tbsp onion powder

  • 1 Tbsp garlic powder

  • 3 Tbsp nutritional yeast

  • ½ - 1 tsp salt


  1. Soak cashews in water overnight or for a minimum of 4 hours.*If using large onion flakes, soak them as well for a smoother texture, 10-15 minutes in hot water.

  2. Drain the cashews (and onion flakes).

  3. In a blender/food processor, place soaked cashews, tofu, plant-based milk, lemon juice, onion flakes/onion powder, garlic powder, nutritional yeast and salt.

  4. Blend until the texture is very smooth. Make sure to scrape down the sides near the end of the blending process.

  5. Taste and add more salt if needed.

  6. Enjoy right away on your favorite bagel or let chill in the fridge before serving.

Notes: Store in an airtight container in the fridge for up to 5-6 days.


bottom of page