• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop

A Virtual Vegan

menu icon
go to homepage
  • Recipes
  • About
  • Cookbook
  • Veganuary
  • FREE ebook
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Cookbook
    • Veganuary
    • FREE ebook
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Cheese

    Published: Oct 24, 2020 · Modified: Feb 1, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 40 Comments

    Vegan Cream Cheese

    JUMP TO RECIPE PIN WATCH VIDEO
    4.95 from 20 votes
    Vegan Cream Cheese

    Creamy, rich, tangy and delicious Vegan Cream Cheese. Quick and easy to make and just perfect for spreading, snacking and dipping! 

    a platter with a bowl of vegan cream cheese, bagels, crackers and vegetables

    The best Vegan Cream Cheese! It's creamy, luscious, tastes amazing and is a fabulous dairy-free alternative to regular cream cheese. It's also much cheaper to make at home than it is to buy vegan cream cheese alternatives at the store!

    In this post:

    Jump to:
    • What Is Vegan Cream Cheese?
    • Ingredients
    • How To Make Vegan Cream Cheese
    • Serving Suggestions
    • Storage
    • Variations
    • Recipe FAQS
    • More Vegan Staples
    • Recipe Video
    • Recipe
    • Comments & Reviews
    vegan cream cheese on a cracker

    What Is Vegan Cream Cheese?

    Vegan Cream Cheese is a delicious cream cheese substitute, made from simple ingredients. It can be made in a food processor in just a few minutes and can be used for spreading, dipping and snacking just like regular cream cheese.

    Vegan Cream Cheese has less calories than regular cream cheese, less than half of the saturated fat and more than double the protein thanks to its tofu-base. And if you're wondering if vegan cream cheese tastes good? Well, my recipe really does. It's deliciously, creamy and indulgent with great savory flavor!

    Ingredients

    To make vegan dairy-free cream cheese you need:

    the ingredients for vegan cream cheese

    And some recipe notes:

    • Tofu - I like to use medium-firm for this recipe but if you prefer a slightly firmer cream cheese you can use firm or extra-firm.
    • Almonds - These add an amazing creamy, buttery richness (and yes, there's a nut-free option too - see the recipe notes).
    • Lemon juice & vinegar - For flavor and acidity
    • Nutritional yeast - This is for umami, slightly cheesy flavor
    • Coconut oil - This must be refined coconut oil or your cream cheese will taste of coconut which we definitely don't want. By using an oil that sets we get a really great spreadable texture, just like regular dairy cream cheese. (If you're WFPB see the recipe notes!)
    • Dried dill - Trust me on this one ... it doesn't actually taste of dill when blended but it adds a certain something and isn't the same without it.

    How To Make Vegan Cream Cheese

    Vegan Cream Cheese is really quick and easy to make. Simply blend everything up in a food processor or high speed blender then let it set in the fridge for an hour or two if you want it to be slightly firmer. You're done. You made cream cheese. Told you it was easy!

    Serving Suggestions

    Plant-based cream cheese is so versatile. My favourite ways to serve it include:

    • on bagels, sandwiches, or crackers
    • on a vegan snack board with some vegetable pate and other tasty treats
    • melted into hot pasta (so good!)
    • on my Easy Flatbread Recipe or with pita bread
    • as a dip for veggies
    • dolloped on pizza before or after baking 
    • stuffed in jalapeno poppers
    a bagel filled with vegan cream cheese, arugula and tomato

    Storage

    Transfer the cream cheese from the food processor to an airtight container and keep it in the refrigerator for up to 2 weeks.

    Variations

    Want some ideas for making it your own too? All of these tasty additions are great in homemade vegan cream cheese:

    • lemon zest and poppy seeds
    • dried cranberries, orange zest and walnuts
    • chopped fresh rosemary or any other fresh herbs
    • harissa and mint
    • roasted garlic
    • black pepper
    • everything bagel seasoning, onion or garlic powder
    • drained and chopped pickles
    • chopped jalapenos
    • fresh chopped chives

    Recipe FAQS

    Can I use unrefined/virgin coconut oil?

    No. In this recipe, you must use refined coconut oil. Refined coconut oil has no coconut taste or smell. If you use virgin coconut oil your cream cheese will taste and smell of coconut.

    What can I use instead of almonds?

    The almonds can be replaced with raw cashews (soak them as per the recipe instructions), or if you want to make the recipe completely nut-free, omit the almonds and increase the refined coconut oil to ½ cup (120 mls) measured while melted. The extra coconut oil will firm it up enough so it becomes cream cheese texture once refrigerated. 

    Can I make it without the oil?

    It won't be quite as good but you can. Simply omit the coconut oil and keep everything else as it is. The cream cheese will be looser, it won't melt and it won't have quite as rich a mouthfeel but it is still spreadable and delicious.

    Can vegan cream cheese be used to make a cheesecake or frosting?

    I don't recommend using this vegan cream cheese recipe to make desserts like vegan cheesecake or frosting because its flavor is too savory. Store-bought cream cheese is a better alternative in this case.

    More Vegan Staples

    • Vegan Yogurt Recipe
    • Vegan Butter
    • Almond Milk Recipe
    • Oat Milk Recipe

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe Video

    Recipe

    vegan cream cheese on a platter of crackers, bagels, veggies

    Vegan Cream Cheese

    Author: Melanie McDonald
    4.95 from 20 votes
    Creamy, rich, tangy and delicious Vegan Cream Cheese. Quick and easy to make and just perfect for spreading, snacking and dipping! 
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 20 minutes
    COOK TIME: 0 minutes
    TOTAL TIME: 20 minutes
    Servings: 2 cups

    Ingredients
      

    • ½ heaping cup (75 grams) raw almonds , for nut-free option see recipe notes
    • 16oz (454 grams) medium firm, firm or extra firm tofu (NOT silken tofu) , I like medium firm for this recipe. Using firm or extra firm will create a slightly firmer cream cheese.
    • 3 tablespoons (45 ml) fresh lemon juice
    • 3 tablespoons (45 ml) white wine vinegar
    • 2 tablespoons nutritional yeast
    • ¼ cup (60 ml) melted refined coconut oil , measure while liquid and don't use while hot. Allow to cool back to room temperature before using.
    • 1 - 1½ teaspoons fine sea salt
    • ½ teaspoon dried dill , the finished recipe won't taste of dill, but it's an important addition. I really recommend you don't skip it!

    RECOMMENDED EQUIPMENT

    • Food Processor
    • Silicone Spatula Set
    Prevent your screen from going dark

    INSTRUCTIONS
     

    • Boil some water in a kettle and cover the raw almonds in the boiling water. Let them soak for 15 minutes. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
    • To a food processor or a high powered blender add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, coconut oil, 1 teaspoon of the sea salt and the dried dill. Process until completely smooth. You will get a smoother result in a high powered blender than you will in a food processor.
    • Taste, and add the remaining salt to taste then blend again. I always use the full 1½ teaspoons.
    • Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.

    NOTES

    To make without almonds - The almonds can be replaced with raw cashew nuts (soak them as per the recipe instructions), or if you want to make the recipe completely nut-free, omit the almonds and increase the refined coconut oil to ½ cup (120 mls) measured while melted. The extra coconut oil will firm it up enough so it becomes cream cheese texture once refrigerated. 
    To make oil free -  Simply omit the coconut oil and keep everything else as it is. The cream cheese will be looser, it won't melt  and it won't have as rich a mouthfeel but it is still spreadable and delicious. 
    Storage - Transfer it from the food processor to an airtight container and keep it in the fridge for up to 2 weeks. 

    NUTRITION

    Serving: 2tablespoonsCalories: 73kcalCarbohydrates: 1.7gProtein: 4gFat: 6gSaturated Fat: 2.7gSodium: 118mgFiber: 1gSugar: 0.2gVitamin C: 0.8mgCalcium: 40mgIron: 0.5mg

    Nutritional information is provided for convenience. The data is a computer generated estimate and should be used as a guide only.

    Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

    This recipe was originally published on July 3rd 2019. I've updated the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!

    Hungry For More?

    • Vegan Parmesan Cheese
    • Cashew Cheese Sauce
    • Vegan Ricotta
    • Easy Vegan Cheese Sauce (with no nuts!)
    37.5K shares

    Reader Interactions

    Comments

      Leave a comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Kathryn Gannon says

      February 06, 2022 at 4:23 pm

      You can get deodorised refined coconut oil Biona makes an organic one that I use all the time.

      Reply
    2. Liron says

      May 28, 2021 at 2:42 pm

      This looks great. Wondering if there is any substitute for the vinegar? Maybe pickle/olive brine? Thank you!

      Reply
      • Melanie McDonald says

        May 28, 2021 at 3:56 pm

        For best results I recommend following the recipe as it is. White wine vinegar really makes a difference. I wouldn't add brine without adjusting the salt as it will end up overseasoned. Pickle juice is usually vinegar-based anyway. Hope that helps!

        Reply
    3. ERIN says

      May 13, 2021 at 10:24 am

      Hi! Can I use same amount of almound flour instead of whole nuts?
      thanks, erin

      Reply
      • A Virtual Vegan says

        May 13, 2021 at 11:49 am

        I haven't tried it but I don't see why not.

        Reply
    4. Maria Bogdan says

      May 11, 2021 at 4:39 am

      5 stars
      I used a lot of different recipes to make a perfect cream cheese.
      This one is the one.
      I love it. Yes it is a bit savory but this is what I like about it.
      Grainy? No
      I process almonds first and then I add tofu.

      Thank you for posting the recipe.

      Reply
    5. Joanie Lewis says

      March 16, 2021 at 6:29 pm

      Hi Melanie - can I use this recipe for Cream Cheese in the Cream Cheese frosting for the Carrot cake??

      Reply
      • A Virtual Vegan says

        March 16, 2021 at 8:42 pm

        I don't recommend it sorry. It's a shame because I'd love to be able to use it too. It's too savoury in flavour though and not really silky smooth like store-bought cream cheese. It wouldn't work well at all. Store-bought vegan cream cheese like Tofutti, Violife or Nafsika work brilliantly in the carrot cake. Hope that helps!

        Reply
    « Older Comments

    Primary Sidebar

    Melanie McDonald

    I'm Melanie McDonald (but you can call me Mel), best-selling cookbook author and creator of A Virtual Vegan. I share well-tested, flavour-packed vegan recipes with clear, step-by-step instructions. My goal is to give you the confidence to cook amazing vegan food from scratch.

    More about me →

    Trending now!

    • Perfect Vegan Yorkshire Puddings
    • Lentil Shepherd's Pie
    • Cinnamon Roll in a Mug
    • Vegan Potato Soup
    • Vegan Butter
    • Vegan Banana Pancakes

    ❊ GET MY COOKBOOK ❊

    Vegan Comfort Cooking Melanie McDonald

    Amazon / Book Depository / Books-A-Million / Barnes & Noble / Indigo

    "Meaty' Vegan Recipes

    • Vegan Ham
    • Vegan Chicken Breasts
    • Vegan Sausage Recipe
    • Vegan Beef
    • Vegan Roast
    • Gluten-Free Seitan Roast

    See more →

    Footer

    ↑ back to top


    About Me
    My Cookbook
    Privacy

    Subscribe
    Contact me
    Work With Me

    Accessibility
    Nutrition
    Media

    Copyright © 2023 A Virtual Vegan- All Rights Reserved.