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This perfectly tangy and creamy cashew cream cheese is naturally cultured with probiotics! Just 2 ingredients are required to make the best vegan cream cheese! Use it in sandwiches, toast, and bagels, or use it to make sauces or dips!
This cashew cream cheese is by far one of the recipes I have been making the most. The reason is that it’s super simple and tastes so much better than the store-bought alternatives.
My version relies on just 2 wholesome ingredients (okay, actually three if you count the water) and a natural fermentation process, resulting in rich, ultra-creamy, and tangy cream cheese.
The best thing about this recipe is that it’s versatile and can be used in a multitude of dishes. I love to use it on toast and bagels or as a base to make delicious pasta sauces (I’m looking at you, Alfredo sauce). Sometimes, I also combine it with herbs or spices to serve it as a dip when we have guests. Either way, I’m sure you are going to love my cultured cream cheese!
⭐️ Why You Should Try It
Easy to make with minimal ingredients.
If you have made my vegan blue cheese or hickory-smoked cheese before, you will feel right at home with this recipe. And if you haven’t, don’t worry – this one is actually much simpler than my aged cheese recipes. I would say it’s a 2/10 on the difficulty scale. Just blend cashews with water, stir in probiotics, and let it ferment. Nothing more!
Naturally cultured.
As opposed to other quick cream cheese recipes, mine is naturally cultured with probiotics, resulting in a flavor that is much closer to dairy cream cheese. On top of that, it packs good bacteria! Research has shown multiple times before that probiotic-rich foods are good for your gut and may improve immunity.
Readers love it.
Diane said: “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.”
Hannah said: “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.”
🥜 Ingredient Notes
Cashews
Raw cashews make the base of this cream cheese. Once soaked and blended, they transform into a rich and velvety smooth cream, thanks to their high-fat content.
Note: Ensure you are using raw cashews. As opposed to roasted cashews, which have a strong nuttiness, raw cashews have a very neutral flavor, making them perfect for this recipe.
Substitute: Despite experimenting with different ingredients, including other nuts and seeds, I haven’t discovered a better choice than cashews for making cultured cream cheese yet. Cashews work particularly well because they can be blended into a thick yet very smooth cream.
Probiotics
There are different options to add tanginess to cream cheese. The most simple one is to rely on an acidic ingredient such as vinegar or lemon juice. While it does add sourness, it doesn’t replicate exactly the aroma you can get with real fermentation, which is why I prefer to rely on cultures.
You have two options for the cultures. The first one is to use Acidophilus capsules. I like to use the ones from Solgar but feel free to use your favorite brand.
The second option is to use a cheese culture called Mesophilic. You can find it online or in cheese-making supply stores.
Note: If you are using Acidophilus capsules containing 500M micro-organisms per capsule, you will need two capsules. If using mesophilic culture, use only about 1/16 teaspoon.
Sea salt
Optional. After culturing the cashew cream, you can season it with a generous pinch of salt to enhance the overall flavor.
🥣 How to Make It
The process consists of two steps: blending the cashews into a cream and culturing it.
1. Make the cream
- Soak the cashews. Add the raw cashews to a bowl and cover with water. Let them soak overnight or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.
- Blend them into a cream. Next, drain the cashews and transfer them 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.
- Add the probiotics. 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 well.
2. Let it ferment
- Cover. To prevent the cashew cream from forming a crust on top, place a layer of plastic wrap on top and slightly press it so it is touching the top of the cream.
- Culture it. Let the cashew cream 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 overly sour.
- Refrigerate. Once the cashew cream is done, transfer it to the refrigerator and refrigerate overnight before enjoying it!
📔 Tips
Adjust the 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 cream cheese that can be spread on toast, used in sandwiches, etc.
For a slightly thinner consistency: add an extra 1/4 cup of water. This will give you a cashew cream that is perfect to use as a dip.
Use a high-speed blender.
I have tried processing the cashews in a food processor, and while it works, it doesn’t yield the best texture. Instead, I highly recommend using a powerful blender. The result will be much smoother with zero graininess.
🌿 Variations
Make a lower-calorie cream cheese: If you want to make a lower-calorie cream cheese, you can blend the cultured cashew cream with an equal weight of silken tofu. Just note that your cream cheese won’t be as tangy.
🥯 Where to Use It
This cultured cream cheese is so versatile! It can be used in:
- Sandwiches or bagels: Use it in place of the mayo in your sandwiches, or spread it on bagels and top with vegan salmon and a sprinkle of scallions.
- Toast: Spread cream cheese on your toast and garnish with either sliced avocado, tomatoes, vegan tuna, or fresh fruits and a drizzle of maple syrup!
- Burgers: To add freshness and subtle cheesiness.
- Mashed potatoes: Incorporate a few tablespoons of cashew cream cheese into mashed potatoes for extra creaminess and a hint of tanginess.
- Casseroles or lasagna: You can combine it with almond milk, nutritional yeast, a dollop of melted butter, and a pinch of nutmeg to make a sauce for gratins or rice casseroles.
🧂 How to Flavor It
Now comes the fun part: flavoring the cream cheese! You can opt for the following:
Original
Simply season with a generous pinch of salt and pepper.
Chives & Garlic
Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced. This one’s perfect for bagels!
Smoky
Add 1/2 tsp of smoked paprika and 1/4 tsp of ground cumin. You can also add a few drops of liquid smoke to make it even smokier. This version works particularly well as a dip or used in wraps.
Seaweed
Stir in 3 tablespoons of finely chopped rehydrated seaweed such as nori or wakame. Sprinkle with toasted sesame seeds and serve it as a dip with French fries or taro fries!
Be creative!
You can also make a chocolate version by adding cacao powder or a cinnamon roll version by incorporating ground cinnamon, raisins, and a drizzle of caramel sauce!
❄️ Storing and Freezing
- To store: You can store the cream cheese in the refrigerator for up to 1 week.
- To freeze: Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before using.
💬 FAQ
Yes, if you are in a hurry, you can omit the probiotics and add 3-4 tablespoons of lemon juice or white vinegar. Alternatively, you could replace the water with vegan yogurt. Please remember that your cream cheese won’t taste the same as if it was naturally cultured.
You probably let it ferment for too long or at a too-warm temperature. Next time, let the cream cheese ferment in a colder room or for a shorter period of time.
Depending on the temperature and probiotics used, it can take up to 48 hours for the cream cheese to get a tangy flavor. Let it ferment for another 10-12 hours and taste it.
Unfortunately, I didn’t get good results when trying to make baked cheesecakes using this cream cheese.
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The Best Vegan Cream Cheese
Ingredients
- 2 cups (280 g) raw cashews soaked overnight
- 1/2 cup (120 ml) water
- 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
- salt to taste
Instructions
Make the cream
- Soak the cashews. Add the raw cashews to a bowl and cover with water. Let them soak overnight or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.
- Blend them into a cream. Next, drain the cashews and transfer them 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.
- Add the probiotics. 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 well.
Let it ferment
- Cover. To prevent the cashew cream from forming a crust on top, place a layer of plastic wrap on top and slightly press it so it is touching the top of the cream.
- Culture it. Let the cashew cream 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 overly sour.
- Refrigerate. Once the cashew cream is done, transfer it to the refrigerator and refrigerate overnight before enjoying it!
- You can store the cream cheese in the refrigerator for up to 1 week.
Notes
Adjust the 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 cream cheese that can be spread on toast, used in sandwiches, etc. For a slightly thinner consistency: add an extra 1/4 cup of water. This will give you a cashew cream that is perfect to use as a dip.Use a high-speed blender.
I have tried processing the cashews in a food processor, and while it works, it doesn’t yield the best texture. Instead, I highly recommend using a powerful blender. The result will be much smoother with zero graininess.How to Flavor It
Now comes the fun part: flavoring the cream cheese! You can opt for the following: Original: Simply season with a generous pinch of salt and pepper. Chives & Garlic: Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced. This one’s perfect for bagels! Smoky: Add 1/2 tsp of smoked paprika and 1/4 tsp of ground cumin. You can also add a few drops of liquid smoke to make it even smokier. This version works particularly well as a dip or used in wraps. Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed such as nori or wakame. Sprinkle with toasted sesame seeds and serve it as a dip with French fries or taro fries! Be creative: You can also make a chocolate version by adding cacao powder or a cinnamon roll version by incorporating ground cinnamon, raisins, and a drizzle of caramel sauce!Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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