Vegan Cream Cheese Recipe – ElaVegan

This easy vegan cream cheese is creamy, tangy and made with just a few base ingredients + an optional chimichurri spice blend to make a herbed cream cheese! It’s dairy-free, gluten-free, nut-free, soy-free and oil-free!

Easy Vegan Cream Cheese (More Ways)

Admittedly, it’s been a while (about 12 years) since I first became a vegetarian. However, over the past decade, this lifestyle/diet has blossomed in a big way. And I, by no means, seem like I’m exaggerating that following a vegetarian diet these days doesn’t necessarily mean giving up your favorite foods — like bacon, chocolate, cheeseAnd cream cheese!

And yes, commercial vegan products are getting really impressive now too. But even for those looking to save money and avoid overly processed foods, healthy and delicious homemade versions are within reach. I have already shared the recipe Vegetarian cottage cheese, Ricotta, Cheddar cheese, Mozzarellaand a 3 minute cheese sauce (queso). Now, turn to this quick and easy vegan cream cheese!

With just 5 ingredients, a blender or food processor, and minutes of prep, you have everything you need to make a delicious dairy-free cream cheese. Just soak the sunflower seeds (or cashews), mix with the rest of the ingredients and voilà – an easy and delicious alternative to cream cheese, perfect for spreading on bagels. baguetteWraps, and more.

Personally, I recommend taking this vegan cream cheese recipe a step further with my homemade chimichurri spice blend. It tastes like Bresso cream cheese flavored with Provence herbs! Also, check out the FAQ for more ideas for customizing the flavor of this cream cheese substitute to your liking.

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Basic Vegan Cream Cheese

• Sunflower seeds: I used sunflower seeds to make nut-free vegan cream cheese. However, you can use cashews for an even creamier dairy-free cream cheese. Soaked macadamia nuts or almonds can also work.

If you use cashews, I recommend using less water. About ¼ cup (60ml) per cup of almonds.

• Nutrition Facts: (optional) Adds a nutty, cheesy flavor and umami. Alternatively, use white miso (or a combination of the two).
• Sea salt and black pepper: Season vegan cream cheese to taste.
• Lemon juice: (or lime juice) gives it a tangy flavor similar to dairy cream cheese. Alternatively, you can use distilled white vinegar, apple cider vinegar, or peeling brine. Create depth by using a combination of the two.

You will need a small amount olive oil (for the container) to make vegan cream cheese in the mold.

Chimichurri spice mix

• Dried oregano
• dry mint
• Dried parsley
• garlic powder
• Onion powder
• Smoked paprika
• Stay red pepper

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make vegan cream cheese?

• First, soak sunflower seeds (or cashews) in cold water overnight or in hot water for an hour. Then drain and rinse well.
• Next, combine all the cream cheese ingredients (except the olive oil) in a food processor or blender and blend until smooth and creamy. Stop the machine occasionally to scrape the sides. This process may take a few minutes depending on your desired texture.

• Meanwhile, combine the chimichurri seasoning (if using) in a small bowl and stir well. When the sunflower seed cheese is smooth, add about 1 ½ tablespoons of the spice mixture to the cream cheese and pulse (or use a spoon to stir) two to three times to mix it.

You can either enjoy the soft cheese immediately or make a molded version:

• Lightly grease a small bowl or ramekin (mine was about 4-4 1/2 inches large) with oil, then sprinkle the bowl with the remaining chimichurri spice mixture.
• Transfer the herbed cream cheese to the bowl, smooth the top with a spatula, then transfer it to the fridge to chill for at least a few hours or overnight.

• To de-mold the mold, gently run a knife around the outside, invert it onto a plate, shake it gently a few times, then remove the mold (read the video).

How to serve vegan cream cheese?

I find that this non-dairy cream cheese substitute works best as a ‘spread’. Some of my favorite uses include:

• with crackerscrudités (veggies), and a vegan cheeseboard/charcuterie board
• expansion Keto breadToast, bagels, etc
• Slathered in wraps
• To make cheeseballs or cheese dip
• Dollop on the pizza And Flatbread
• Use it stuff the pasta Instead of ricotta cheese or vegan lasagna
• Stack of vegan eggplants

Storage instructions

shop: You can store any leftover cream cheese spread in an airtight container in the refrigerator for 5-6 days. It will taste better on the second day.

freeze: This dairy-free cream cheese is technically freezable for 2-3 months, although it will probably need to be re-blended after thawing as it may separate slightly.

FAQs

Cream cheese vegetarian?

No, traditionally, cream cheese is made from dairy cream. However, with just a few simple ingredients, you can make healthy dairy-free cream cheese using sunflower seeds or cashews as a base.

How can I taste vegan cream cheese?

There are tons of ways to flavor this vegan cream cheese recipe to your liking, such as:

• Fresh chives + onion powder
• Garlic powder + pepper
• Garlic and herbs
• Italian seasoning + garlic powder
• Dried Dill – Optionally with some garlic powder and onion powder
• Finely Minced Jalapeno + Cilantro + Lime Zest
• Sun-dried tomatoes + minced olives + basil

Can I use this vegan cream cheese for baking and desserts?

This herbed cream cheese, even when plain, works best as a ‘shimmer’. If you want to make a dairy-free cream cheese cheesecake or frosting, use a commercial version or try mine Cashew Cream Frosting.

Why is my plant-based cream cheese grainy?

It primarily depends on how long you blend it (and if you soaked the seeds/cashews enough beforehand). Normally, I don’t mind it being a little grainy, but you can make it smooth and creamy as you blend it Cashew cream.

Recipe notes and tips

• Don’t skip the soaking step: This not only softens the seeds, but also makes them easier to digest and gives a milder flavor (perfect for converting into vegan cheese).
• For creamy cream cheese: Make sure it’s thoroughly mixed until smooth, then optionally add dairy-free milk (use canned coconut milk for best results—it thickens when cold), 1 tablespoon at a time.
• For firm cream cheese: Transfer it to the fridge to chill for a few hours.
• Experiment with flavor variations: There are plenty of ways to experiment with this dairy-free, lactose-free cream cheese recipe. Read the FAQ for some of my favorite flavor combinations.
• Blender vs Food Processor: A high-speed blender provides smooth results, although a food processor works as well. It’s a bit more grainy.

More vegan cheesy recipes

If you try this easy vegan cream cheese recipe, I would love one Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan And #Elvegan – I love to see them.

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