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    Hummusapien » Recipes » Breakfast » Vegan Cashew Cream Cheese
    ★★★★★ from 10 reviews

    Vegan Cashew Cream Cheese

    Published Apr 2, 2018 · Modified Feb 6, 2023 · by Alexis Joseph · 71 Comments

    Jump to Recipe

    The creamiest, tangiest, most delicious Vegan Cashew Cream Cheese! Made with just 4 ingredients. You'll never look at cashews the same again!

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    Can I just say that this is perhaps the coolest thing to have ever graced my lips?! Besides my Healthy Cream Cheese Frosting, of course.

    It never ceases to amaze me what you can do with plants. Now let me tell you how this vegan cashew cream cheese recipe came to fruition. We knew we wanted a kick-ass plant-based cream cheese for the bagel sammie on Alchemy's. I originally planned on buying it pre-made, but then I thought...that's a cop out. (Not to mention the fact that the store-bought versions are hella expensive.) I was up for the challenge!

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    Making fermented foods and dealing with bacteria can be a risky business, but it's also SUPER easy. Set it and forget it! To ensure your vegan cashew cream cheese making experience will be a total success, you want to make sure everything you're working with is squeaky clean. Give the bowl you're using a nice rinse in really hot water before you start.

    Now let's talk tang. The first time I made this cashew cream cheese, I let it sit for 24 hours. When I tasted it, it was good, but it wasn't great. It needed more tang. So I let it sit for 12 more hours and OMG, best decision I ever made. The hardest part is waiting. And no peeking!!

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    The end result was so tangy and luscious and honestly so freaking SHOCKING because of how much it tasted like regular dairy cream cheese. Just picture me happy dancing my tush across the kitchen!

    I was so pumped when I saw that you all were just as excited as I was about this recipe. This cashew cream cheese is such a dream on sourdough toast or bagels with everything bagel spice.

    It also worked like a charm in my Chai Carrot Banana Bread with Cream Cheese Frosting and in my Broccoli Mushroom Breakfast Strata! I'm pretty confident that you can use this in any recipe calling for cream cheese.

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    Looking at the ingredients, you'd probably guess this would taste like cashew butter. Not at all! It tastes like tangy, yummy cream cheese heaven. It's crazy. Magical. It's science!

    And guess what? It gets thicker and even more wondrous after you refrigerate it! The other amazing this about this recipe is that it lasts a while. Like, two weeks.

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    At Alchemy, we source our vegan probiotics from Terra Soul, so I used the bulk bag we had on hand for this recipe. My pal and tried n' true Hummusapien recipe tester Dylan used these ones and said they worked great.

    You should be able to break any probiotic capsule open and measure out the powder for this recipe. Regarding the cashews, please use raw ones for this recipe.

    Cashew? I mean, kapeesh?

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    I also tested this recipe in this yogurt maker and it made it SO MUCH FASTER! I made the recipe the exact same way except I only let it sit for 9 hours and it was done. So basically you can make it four times faster if you have a fancy machine.

    It also starts cooling it once the time runs out, so you don't have to worry about getting home right in time to refrigerate it.

    If you make this Vegan Cashew Cream Cheese recipe, please let me know! Use #hummusapien if you share on social media so I can see your beauteous creations!!!

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You

    YOUR LIFE IS ABOUT TO CHANGE.

    Print
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    bagel on plate with cream cheese

    Vegan Cashew Cream Cheese Recipe

    ★★★★★ 4.8 from 10 reviews
    • Author: Alexis Joseph
    • Prep Time: 44 hours
    • Total Time: 44 hours
    • Yield: 2 cups 1x
    • Category: Breakfast
    • Method: Blender
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    The creamiest, tangiest, most delicious Easy Vegan Cashew Cream Cheese! Made with just 4 ingredients. You'll never look at cashews the same again!


    Ingredients

    Units Scale
    • 2 cups raw cashews, soaked
    • ¼ cup filtered water
    • ½ tsp sea salt
    • ½ tsp vegan probiotics

    Instructions

    1. Place cashews in a medium bowl. Cover with water and let soak overnight or for 8 hours.
    2. Drain and rinse cashews. Place in a food processor with ¼ cup water and the sea salt. Blend until very smooth and creamy (about 7 minutes), scraping sides with a rubber spatula as needed. (I've also made this in a Vitamix and it worked but I had to add a bit more water).
    3. Spoon mixture into a glass bowl or container of choice that has a lid (I used a 4-cup Pyrex). Using a plastic or wood spoon (metal can disrupt fermentation), stir in probiotics.
    4. Cover and let sit out on the counter, unrefrigerated, for 36 hours.
    5. It should taste tangy and very similar to dairy cream cheese. Store in the refrigerator. It will last up to two weeks!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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    1. El Cyd says

      March 21, 2021 at 9:20 pm

      When do you add the probiotics and where do you find this?

      Reply
    2. patricia says

      February 21, 2019 at 1:16 am

      Have you ever tried to freeze this, just in case I cannot use it all at one time?

      Reply
    3. patricia says

      February 21, 2019 at 1:16 am

      Have you ever tried to freeze this, just in case I cannot use it all at one time?

      Reply
    4. Carol says

      February 09, 2019 at 1:46 am

      Can’t wait to try this!! Do you think I could take a teaspoon or so of already fermented cashew cheeseand and blend it into a fresh batch of soaked and creamed cashews instead of additional probiotics? Probiotics are not cheap.

      ★★★★★

      Reply
      • Alexis says

        February 14, 2019 at 8:29 am

        I've never tried it but let me know if that works!

        Reply
    5. Carol says

      February 09, 2019 at 1:46 am

      Can’t wait to try this!! Do you think I could take a teaspoon or so of already fermented cashew cheeseand and blend it into a fresh batch of soaked and creamed cashews instead of additional probiotics? Probiotics are not cheap.

      ★★★★★

      Reply
      • Alexis says

        February 14, 2019 at 8:29 am

        I've never tried it but let me know if that works!

        Reply
    6. Cheryl says

      January 01, 2019 at 11:19 pm

      You can use the Instant Pot on Yogurt setting instead of a yogurt maker! One less appliance!!Thanka for the recipe...making it tomorrow!

      ★★★★★

      Reply
    7. Cheryl says

      January 01, 2019 at 11:19 pm

      You can use the Instant Pot on Yogurt setting instead of a yogurt maker! One less appliance!!Thanka for the recipe...making it tomorrow!

      ★★★★★

      Reply
    8. Shayna says

      July 26, 2018 at 6:33 am

      Hi! It's way too hot for me to be comfortable leaving this out on the counter- if I refrigerate, will it still culture?

      Thanks!

      Reply
      • Alexis says

        July 26, 2018 at 7:29 am

        Nope, it won’t! It needs to be left at room temp.

        Reply
    9. Shayna says

      July 26, 2018 at 6:33 am

      Hi! It's way too hot for me to be comfortable leaving this out on the counter- if I refrigerate, will it still culture?

      Thanks!

      Reply
      • Alexis says

        July 26, 2018 at 7:29 am

        Nope, it won’t! It needs to be left at room temp.

        Reply
    10. Jacqueline says

      July 03, 2018 at 2:10 pm

      Do we need to use the probiotics? What are their purpose?
      Thank you!!

      Reply
      • Alexis says

        July 04, 2018 at 12:12 pm

        Yes—that’s what makes it taste like cream cheese! It ferments it 🙂

        Reply
    11. Jacqueline says

      July 03, 2018 at 2:10 pm

      Do we need to use the probiotics? What are their purpose?
      Thank you!!

      Reply
      • Alexis says

        July 04, 2018 at 12:12 pm

        Yes—that’s what makes it taste like cream cheese! It ferments it 🙂

        Reply
    12. Saumya says

      June 05, 2018 at 5:23 pm

      Just curious why you can't use cashew pieces if they're going in the food processor or blender anyway.

      Reply
      • Alexis says

        June 06, 2018 at 7:39 pm

        It was more an issue of better quality with whole cashews versus pieces but you can use either one.

        Reply
    13. Saumya says

      June 05, 2018 at 5:23 pm

      Just curious why you can't use cashew pieces if they're going in the food processor or blender anyway.

      Reply
      • Alexis says

        June 06, 2018 at 7:39 pm

        It was more an issue of better quality with whole cashews versus pieces but you can use either one.

        Reply
    14. Beth R. says

      May 10, 2018 at 4:57 pm

      For the initial 36 hours, do you let it rest on the counter or in the fridge? My cream cheese had a nice purple layer after 24 hours.

      Reply
      • Alexis says

        May 14, 2018 at 10:57 am

        Hey Beth! Per step 4 in the recipe, it should be unrefrigerated for 36 hours. I've never had the purple color--not sure what that's about! Sorry I can't help ya more there!

        Reply
    15. Beth R. says

      May 10, 2018 at 4:57 pm

      For the initial 36 hours, do you let it rest on the counter or in the fridge? My cream cheese had a nice purple layer after 24 hours.

      Reply
      • Alexis says

        May 14, 2018 at 10:57 am

        Hey Beth! Per step 4 in the recipe, it should be unrefrigerated for 36 hours. I've never had the purple color--not sure what that's about! Sorry I can't help ya more there!

        Reply
    16. geometry dash says

      May 02, 2018 at 3:35 am

      Thank you for sharing the tutorial! It’s so easy.

      ★★★★

      Reply
      • Alexis says

        May 14, 2018 at 10:55 am

        So glad you liked it!

        Reply
    17. geometry dash says

      May 02, 2018 at 3:35 am

      Thank you for sharing the tutorial! It’s so easy.

      ★★★★

      Reply
      • Alexis says

        May 14, 2018 at 10:55 am

        So glad you liked it!

        Reply
    18. Mary says

      April 19, 2018 at 3:54 pm

      Amazing sounding recipe. I can't wait to try it since I cannot eat dairy. Do you think I could use vegetarian probiotics instead of vegan? They're lactose free. I just already have them.

      Reply
      • Alexis says

        April 19, 2018 at 6:55 pm

        Yes any probiotics work—I just said vegan since the recipe is called vegan cream cheese 🙂

        Reply
    19. Mary says

      April 19, 2018 at 3:54 pm

      Amazing sounding recipe. I can't wait to try it since I cannot eat dairy. Do you think I could use vegetarian probiotics instead of vegan? They're lactose free. I just already have them.

      Reply
      • Alexis says

        April 19, 2018 at 6:55 pm

        Yes any probiotics work—I just said vegan since the recipe is called vegan cream cheese 🙂

        Reply
    20. adele says

      April 10, 2018 at 8:24 am

      Hi! Can't wait to try this! We stumbled on Alchemy while driving through Ohio after I randomly googled healthy food Columbus, and now we stop every time we drive home to Indiana! It is so amazing!!!! Even my husband who loves fast food is obsessed with it. I wish we had one in DC.

      I didn't realize that you were behind the restaurant until I found your blog, but now it all makes sense. 🙂 Just wanted to drop you a note and say you're doing an awesome job!

      Reply
      • Alexis says

        April 10, 2018 at 4:08 pm

        Awww thank you so much! I’m so thrilled you found us!

        Reply
    21. adele says

      April 10, 2018 at 8:24 am

      Hi! Can't wait to try this! We stumbled on Alchemy while driving through Ohio after I randomly googled healthy food Columbus, and now we stop every time we drive home to Indiana! It is so amazing!!!! Even my husband who loves fast food is obsessed with it. I wish we had one in DC.

      I didn't realize that you were behind the restaurant until I found your blog, but now it all makes sense. 🙂 Just wanted to drop you a note and say you're doing an awesome job!

      Reply
      • Alexis says

        April 10, 2018 at 4:08 pm

        Awww thank you so much! I’m so thrilled you found us!

        Reply
    22. Kate says

      April 04, 2018 at 11:59 am

      When soaking the cashews overnight in the first step, should they be refrigerated? Thank you!

      Reply
      • Alexis says

        April 04, 2018 at 1:53 pm

        Nope!

        Reply
    23. Kate says

      April 04, 2018 at 11:59 am

      When soaking the cashews overnight in the first step, should they be refrigerated? Thank you!

      Reply
      • Alexis says

        April 04, 2018 at 1:53 pm

        Nope!

        Reply
    24. Lisa says

      April 03, 2018 at 1:05 pm

      I always use cashew pieces when making cashew sauce of any kind. Are you sure I couldn't use cashew pieces for this recipe? They are much more affordable. I'm really excited to try this recipe!

      ★★★★★

      Reply
      • Alexis says

        April 03, 2018 at 1:26 pm

        Hey Lisa! My experience with cashew pieces was that they’re darker and lower quality (hence why they’re cheaper, but I feel ya!) so the cream cheese turned out a darker, less white color. If you’re fine with that, that’s fine! Just make sure they’re raw.

        Reply
    25. Lisa says

      April 03, 2018 at 1:05 pm

      I always use cashew pieces when making cashew sauce of any kind. Are you sure I couldn't use cashew pieces for this recipe? They are much more affordable. I'm really excited to try this recipe!

      ★★★★★

      Reply
      • Alexis says

        April 03, 2018 at 1:26 pm

        Hey Lisa! My experience with cashew pieces was that they’re darker and lower quality (hence why they’re cheaper, but I feel ya!) so the cream cheese turned out a darker, less white color. If you’re fine with that, that’s fine! Just make sure they’re raw.

        Reply
    26. Dylan says

      April 02, 2018 at 5:46 pm

      I put that shiz on everything!

      Reply
    27. Dylan says

      April 02, 2018 at 5:46 pm

      I put that shiz on everything!

      Reply
    28. Kori says

      April 02, 2018 at 12:48 pm

      This is so fascinating to me! I hadn't thought to use probiotics in our food prep at home. How incredible that something so divine only came from less than a handful of ingredients. Awesome job!!

      Reply
    29. Kori says

      April 02, 2018 at 12:48 pm

      This is so fascinating to me! I hadn't thought to use probiotics in our food prep at home. How incredible that something so divine only came from less than a handful of ingredients. Awesome job!!

      Reply
    30. the Budget Epicurean says

      April 02, 2018 at 10:39 am

      Absolutely genius! I might try to halve this just to see how I like the finished product. Thanks for the inspiration!

      ★★★★★

      Reply
      • Alexis says

        April 02, 2018 at 11:20 am

        It does make a lot but it lasts a WHILE 🙂 Hope you love it!!

        Reply
    31. the Budget Epicurean says

      April 02, 2018 at 10:39 am

      Absolutely genius! I might try to halve this just to see how I like the finished product. Thanks for the inspiration!

      ★★★★★

      Reply
      • Alexis says

        April 02, 2018 at 11:20 am

        It does make a lot but it lasts a WHILE 🙂 Hope you love it!!

        Reply
    32. Vanessa says

      April 02, 2018 at 10:29 am

      where do you buy the vegan probiotics?

      Reply
      • Alexis says

        April 02, 2018 at 11:20 am

        I chatted about that and linked to one in the post 🙂 enjoy!

        Reply
        • Rachel says

          April 05, 2018 at 6:52 pm

          Are you referring to the protein powder blend from Terrasoul? They don't have any products that are explicitly called "probiotics". Just want to be sure I'm getting the right stuff!

          Reply
          • Alexis says

            April 05, 2018 at 6:55 pm

            Hey Rachel! They’re only available wholesale right now through Terra Soul unfortunately but nope—not the protein. I linked to another brand available from amazon 🙂

    33. Vanessa says

      April 02, 2018 at 10:29 am

      where do you buy the vegan probiotics?

      Reply
      • Alexis says

        April 02, 2018 at 11:20 am

        I chatted about that and linked to one in the post 🙂 enjoy!

        Reply
        • Rachel says

          April 05, 2018 at 6:52 pm

          Are you referring to the protein powder blend from Terrasoul? They don't have any products that are explicitly called "probiotics". Just want to be sure I'm getting the right stuff!

          Reply
          • Alexis says

            April 05, 2018 at 6:55 pm

            Hey Rachel! They’re only available wholesale right now through Terra Soul unfortunately but nope—not the protein. I linked to another brand available from amazon 🙂

    34. Heather says

      April 02, 2018 at 7:22 am

      Wonder if this would work with pecans?

      Reply
      • Alexis says

        April 02, 2018 at 7:39 am

        I don’t think so! Pecans aren’t as mild in flavor as cashews and they’re also dark in color so I’d def stick to cashews 🙂

        Reply
    35. Heather says

      April 02, 2018 at 7:22 am

      Wonder if this would work with pecans?

      Reply
      • Alexis says

        April 02, 2018 at 7:39 am

        I don’t think so! Pecans aren’t as mild in flavor as cashews and they’re also dark in color so I’d def stick to cashews 🙂

        Reply
    36. Charmaine Ng | Architecture & Lifestyle Blog says

      April 02, 2018 at 5:41 am

      Been looking for a reliable cashew cheese recipe for a long time! I know this one will be good from you! 🙂

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
      • Alexis says

        April 02, 2018 at 7:39 am

        It’s so yummy! I hope you try it!!

        Reply
    37. Charmaine Ng | Architecture & Lifestyle Blog says

      April 02, 2018 at 5:41 am

      Been looking for a reliable cashew cheese recipe for a long time! I know this one will be good from you! 🙂

      Charmaine Ng | Architecture & Lifestyle Blog
      https://charmainenyw.com

      Reply
      • Alexis says

        April 02, 2018 at 7:39 am

        It’s so yummy! I hope you try it!!

        Reply
      • RS says

        September 04, 2019 at 12:18 pm

        Can you use this cream cheese to make a cheesecake?

        Reply
        • Alexis says

          September 05, 2019 at 12:41 am

          I have no idea, I've never tried it--sorry! It's less sweet and more tangy so I don't know how it would turn out.

          Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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