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    Home » Recipes » Course » Cheese

    The Best Vegan Cream Cheese

    By: Thomas Published: 16 Nov, 21 Updated: 14 Dec, 21 34 Comments

    RecipePrintComments
    Vegan Fermented Cashew Cream

    This perfectly tangy and creamy cashew cream cheese is naturally cultured with probiotics! Just 2 ingredients required to make the best vegan cream cheese!

    Close-up of vegan cream cheese on a toast with basil leaves
    Jump to:
    • 🥣 How to Make Cultured Vegan Cream Cheese
    • 🥯 Where to Use Vegan Cream Cheese
    • 🥬 How to Flavor Vegan Cream Cheese
    • 💬 FAQ
    • More Cultured Vegan Recipes
    • 📖 Recipe

    This cashew cream cheese is by far one of the recipes I have been making the most. It is super simple, rich and tangy, and incredibly versatile. It can be used on toast, bagels, stirred into pasta, and more!

    🥣 How to Make Cultured Vegan Cream Cheese

    Vegan cream cheese requires just 2 ingredients: Cashews and probiotics! Plus an optional pinch of salt!

    Ingredients to make vegan cream cheese, cashews, probiotics, salt

    Making the cream

    First, soak raw cashews overnight, or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.

    Once cashews are soaked, drain them and transfer to a high-speed blender. Add water and blend until smooth. You should get a thick and smooth texture.

    Cashews soaking in water

    Fermentation

    Next, comes the fermentation. Transfer the cashew cream to a clean jar or bowl and stir in two capsules of probiotics. Simply open the capsules and add the powder to the cashew cream. If you have probiotics in powdered form, use about ⅛ of a teaspoon.

    For information: the probiotics capsules I use here are the Advanced Acidophilus Plus and contain 500M microorganisms. You don't have to use this specific strain, but if your probiotics are stronger than that, use less.

    Finally, cover the jar or bowl with plastic film to touch (the plastic film should be in contact of the cashew cream to prevent it from drying on top) and let ferment at room temperature for 12-48H.

    During summer, 12 hours is enough for the cream to get a tangy flavor. During winter, it might take up to 48 hours. You know the cashew cream is done when it has a light texture with small air bubbles and a tangy flavor.

    Soaked cashews in the bowl of a blender

    CONSISTENCY

    You can easily adjust the consistency of your cashew cream by increasing or decreasing the amount of water.

    • For a thick and spreadable cream cheese: use the recommended amount in the recipe. This yields a cream cheese that can be used in sandwiches, on toast, etc.
    • For a slightly softer texture: add an extra ¼ cup of water. This will give you a cashew cream that is perfect to use as a dip.

    🥯 Where to Use Vegan Cream Cheese

    This cultured cashew cream cheese is so versatile! It can be used in:

    • Sandwiches
    • Toasts: For example in this Cream Cheese & Roasted Pumpkin Toast.
    • Bagels
    • Burgers
    • It can also be incorporated into mashed potatoes for extra creaminess. You can flavor it with fresh herbs, black pepper, pesto, or even cumin for a delicious cream cheese spread!
    Vegan cream cheese in a blender

    🥬 How to Flavor Vegan Cream Cheese

    Now comes the fun part, flavoring the cream cheese! You can opt for:

    • Original: Simply season with salt for a plain version.
    • Chives & Garlic: Stir in ⅓ cup of finely chopped chives and minced garlic.
    • Smoky: Add ½ teaspoon of smoked paprika and ¼ teaspoon ground cumin.
    • Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed.
    • Be creative: You could also make a sweet version by adding cacao powder, cinnamon, or raisins!

    💬 FAQ

    • I do not have probiotics, what can I use? While we highly recommend using probiotics, you can substitute the probiotics for 1 teaspoon of vegan yogurt.
    • My cream cheese is too tangy, what happened? You probably let it ferment for too long, or at a too warm temperature.
    • My cream cheese is not tangy after 24 hours, what can I do? The room temperature is probably too cold, let it ferment for another day.
    • Can I use this vegan cream cheese to make cheesecake? Unfortunately no, we didn't get good results with it.
    • How long does vegan cream cheese keep? This vegan cream cheese will keep for up to 1 week in the refrigerator.
    Close up of vegan cream cheese on toast

    More Cultured Vegan Recipes

    • Fermented Tofu
    • Vegan Aged Camembert
    • Cashew & Almond Greek Yogurt!

    Let me know in the comments if you try this recipe!

    Vegan cream cheese on bread slices

    📖 Recipe

    Vegan Fermented Cashew Cream

    The Best Vegan Cream Cheese

    Author: Thomas
    Rich and perfectly tangy cashew cream cheese that is naturally fermented! Delicious in sandwiches, toasts, or stirred into curries, soups, and more!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Fermentation 1 d
    Total Time 1 d 15 mins
    Course Appetizer, Condiment, Side Dish
    Cuisine American, French
    Servings 2 cups cashew cream
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups raw cashews soaked overnight
    • ½ cup water
    • 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
    • salt to taste

    Instructions
     

    • Drain the cashews and transfer to a high-speed blender. Add the water and blend on high-speed for about 30 seconds, or until the cashew cream is very smooth.
    • Next, transfer the cashew cream to a clean jar or glass bowl. Open the probiotics capsules and add the powder to the cashew cream. Use a wooden spoon to stir.
    • Cover the cashew cream with plastic film to touch and let ferment in a dark place, at room temperature, for 12-48 hours. During warm months, the cashew cream just needs about 12 hours to ferment, while in the winter it can take up to 48 hours. You know the cashew cream is ready when you see small air bubbles have formed. It should have a tangy flavor but should not taste sour.
    • Once fermented, refrigerate the cashew cream for at least 2 hours before using as it tastes better chilled. Add salt to taste and use in sandwiches, toasts, bagels, etc.
    • This fermented cashew cream cheese will keep for up to 1 week in the refrigerator.
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Valerie Warren

      August 30, 2021 at 6:12 pm

      5 stars
      I made this yesterday from the same recipe, different blogger. It is really good. I was surprised.

      Reply
    2. Jeannie Kamins

      August 30, 2021 at 8:42 pm

      Thanks for the recipe. Your recipes are my favourite from the internet. Your vegan fish was sensational.

      I wanted to share my tofu fresh cheese with you. It starts with me buying the Chinese 4 litre soy milk. In Vancouver we have a very large Chinese population so that part is easy to find. I buy it because it is much cheaper than buying the two quart SILK or other brand alternative milks. I like soy milk (NON-GMO) best. I also like Almond, but the politics behind Almond milk .... oh never mind. Anyway, I buy 4 litres at a time and often (especially since my son moved out) some of it goes sour. I put the sour milk in a jar, in a hot water bath. within a few hours it has separated. I pour off the whey which I use for many other things... bread liquid, pickling vegetables, etc... the list goes on.

      I take the curds and depending on what I want it to taste like, I add lemon juice and nutritional yeast and spread it on crackers, bread, use as dips etc. I almost always have some in the fridge.

      You are great!
      Jeannie

      Reply
      • Thomas

        September 01, 2021 at 6:53 am

        Thanks so much for your kind words Jeannie!
        Natural soy milk is definitely the best, it's much better than those tasteless commercial brands! Thanks for sharing 🙂

        Reply
    3. valentina

      August 31, 2021 at 6:26 am

      Fantásticas tus recetas.
      Sugerencia:somos muchísimas las personas que te seguimos de habla ESPAÑOLA.
      ¿Podrías traducir los vídeos de YouTube al
      Español? Muchísimas gracias.
      Un saludo desde Las Islas Canarias en España.

      Reply
      • Thomas

        September 01, 2021 at 6:58 am

        Hi Valentina,
        Thanks for your kind words! Unfortunately I don't speak Spanish and translating recipes is not planned at the moment.

        Reply
    4. Elaine Britton

      August 31, 2021 at 9:48 am

      Thus looks interesting. Could I use a little milk kefir instead of probiotic capsule?
      Thanks, Elaine

      Reply
      • Thomas

        September 01, 2021 at 6:58 am

        Hi Elaine,
        I believe that should work, but I haven't personally tried.

        Reply
    5. Kristin

      September 01, 2021 at 12:41 pm

      Just curious if stirring in the probiotics has to be done with a wooden spoon? Would silicon or metal induce a bad reaction from the bacteria?

      Reply
      • Thomas

        September 02, 2021 at 6:25 am

        I recommend using a wooden spoon just as a precaution, but a few times I stirred using a metal spoon and never had any issue.

        Reply
        • Evva

          September 05, 2021 at 4:08 pm

          5 stars
          Same here, i add probiotics while blending, metal blades but never any issues.

          Reply
    6. Terri

      September 04, 2021 at 2:51 pm

      5 stars
      Made this and love it. I used a liquid coconut kefir probiotic made in Nova Scotia and there were bubbles within 12 hours. It is tasty as it but I plan to add some herbs to part of the batch for variety.

      Reply
      • Thomas

        September 06, 2021 at 6:37 am

        Awesome! Thanks for your feedback Terri!

        Reply
    7. Evva

      September 05, 2021 at 4:06 pm

      5 stars
      I have been making fermented cashew cream for years. Sometimes I add coconut milk instead of water. Always wonderful result, perfect for soups or replacing cottage cheese

      Reply
      • Thomas

        September 06, 2021 at 6:45 am

        Thanks for your rating Evva!

        Reply
    8. Gringo Loco

      September 06, 2021 at 8:19 pm

      Awesome The Crazy Vegan luv it thanks for sharing

      Reply
    9. Hannah

      September 13, 2021 at 1:14 am

      5 stars
      I was wondering if this recipe is the updated version of the cultured cream cheese recipe found in your ebook or simply a different version? I made the cultured cream cheese the other day with mesophilic culture and it turned out amazing! I was totally blown away by how similar to non-vegan cream cheese it was with its tanginess.

      Going forward, would you recommend the acidophilus over the mesophilic culture?

      Reply
      • Thomas

        September 14, 2021 at 5:57 am

        It's not an updated version. Mesophilic culture is not resonating with many people, so to make it simpler I went with probiotics for this recipe.
        If you have mesophilic and can find it easily, I definitely recommend it over the probiotics. The flavor is slightly better and more complex in my opinion.

        Reply
        • Kristene Rodrigues

          January 12, 2022 at 11:37 pm

          5 stars
          I so agree with this statement. The mesophilic is far superior in taste to me, also.

          Reply
    10. Rebecca

      October 17, 2021 at 9:59 am

      Do you think this would work using tofu instead of cashews? Trying to get more soy in my diet. Thank you.

      Reply
      • Thomas

        October 18, 2021 at 6:07 am

        Hi Rebecca,
        I haven't tried but I think using tofu will not yield the same rich and creamy texture. I'm also not sure how it would ferment.

        Reply
    11. Erica

      October 21, 2021 at 4:40 am

      Hello!

      I love your recipes, thank you so much for all the work that is behind them.
      Regarding the translation into Spanish, I’m from Spain, I speak English and I can do it for free, it would be my pleasure if more people can access this amazing blog.

      Cheers;

      Erica

      Reply
      • Thomas

        October 21, 2021 at 6:41 am

        Hello Erica,

        Thanks for your kind words! We are not looking to translate recipes for now, but thanks for your offer!

        Reply
    12. Andrea

      November 10, 2021 at 3:47 pm

      5 stars
      I love this recipe
      Can I use this fermented cream to make cheesecakes?
      Thank you

      Reply
      • Thomas

        November 11, 2021 at 7:06 am

        Thanks Andrea!
        I haven't tried yet, but I doubt you will get a texture very similar to an authentic cheesecake.

        Reply
    13. Mina

      December 27, 2021 at 1:08 pm

      In your camembert recipe you say it's okay to use mesophilic as a substitute for probiotics. Is it also okay to substitute mesophilic for the probiotics in this recipe?

      Reply
      • Thomas

        December 29, 2021 at 7:05 am

        Yes!

        Reply
    14. Diane

      January 21, 2022 at 12:08 am

      I wanted to thank you for your wonderful recipes. I have used your cashew cream cheese recipe many times and it is wonderful. I used to just soak and then puree cashews and add lemon juice but it never had the tanginess of real cream cheese. Then I downloaded your free cheese book and started using your recipe (with probiotics) of cultured cream cheese. Brilliant! The other day, I accidentally used too much water in blending the cashews but I fermented it anyways and it came out like a lovely crème fraîche. Thanks for all the positivity and wonderful recipes you are sharing on this blog.

      Reply
      • Thomas

        January 21, 2022 at 1:03 pm

        Thanks for your kind words Diane! I totally agree, nothing can replace the flavor fermentation brings!

        Reply
    15. afsan

      January 21, 2022 at 8:42 pm

      5 stars
      Hi, two questions; 1-can we add fresh garlic and herbs at the same time with probiotic? or should we add extras including salt after fermenting? 2- which one is better; garlic powder or fresh minced garlic? Thank you!

      Reply
      • Thomas

        January 24, 2022 at 7:06 am

        Hi Afsan,
        I would add those after fermenting, to make sure it doesn't affect the fermentation process. Fresh garlic will yield a nice flavor.

        Reply
    16. Julie Hasson

      January 29, 2022 at 8:22 pm

      5 stars
      Hi! I’m making your ebook cream cheese recipe, and when you say to cover with plastic wrap “to touch”, does that mean to touch it to the surface of the cheese, or the top of the jar? Also with the mesophilic culture, will it work to use 1/4 cup of the fermented cream cheese as a starter (like with yogurt) in subsequent batches? Will I still need to add a little additional culture too? Thanks!!! Julie

      Reply
      • Thomas

        January 30, 2022 at 7:52 am

        Hi Julie,
        Yes, I mean the plastic wrap should touch the surface of the cream cheese to prevent it from drying.
        I believe using some of the fermented cream cheese as a starter should work without having to add more culture!

        Reply
        • Julie Hasson

          January 30, 2022 at 6:37 pm

          Thank you so much! The cream cheese is delicious with the mesophilic culture! I’ve done it with probiotics before, but this culture is new to me. Thank you for sharing all your amazing recipes!

          Reply
          • Thomas

            February 06, 2022 at 1:05 pm

            Thanks for your feedback Julie 😉

            Reply

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