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Vegan Cashew Cream Cheese Recipe

  • Author: Alexis
  • Prep Time: 44 hours
  • Total Time: 44 hours
  • Yield: 2 cups 1x


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


  • 2 cups raw cashews, soaked
  • 1/4 cup filtered water
  • 1/2 tsp sea salt
  • 1/2 tsp vegan probiotics


  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 1/4 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!