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Vegan Cream Cheese

Vegan Cream Cheese

  • Total Time: 10 minutes + soak time
  • Yield: Approximately 1 cup/8 oz. 1x
  • Diet: Vegan


This easy vegan cream cheese recipe can be made from start to finish in just 15 minutes and lasts for up to a week! Add it to toast, bagels, muffins, and more!


  • 1 1/4 Cup Raw Cashews, Soaked*, then rinsed
  • Juice of 1 Lemon
  • 2 Tbsp. Water
  • 1 Tsp. Tahini
  • Pinch of Salt


  1. Add all ingredients to a blender and blend until smooth. It may take several minutes to fully blend so stop every 30 seconds to scrape the sides of the blender and move all ingredients towards the center.
  2. Place in an airtight container or tightly wrap in parchment paper and store in the fridge for 5 – 7 days.


  • *Soaking the cashews: You can soak the cashews overnight or soak them in boiled water for at least 5 minutes before draining and blending.
  • **Tahini: You are likely to find tahini at most grocery stores, however, most of the stores I’ve shopped at have very little selection and in some cases, only have 1 option to choose from. One of the stores I went to had 1 option in their selection and the ingredients listed included added oils, which I didn’t want. I buy my tahini from a local multi-cultural foods store and it’s usually cheaper than buying it from any of the other stores in my area. The tahini listed here is the kind I use.
  • Prep Time: 5 minutes + soak time
  • Cook Time: 5 minutes