Vegan cream cheese

So you think you that the reason you might not be able to go vegan is that you won’t be able to live without dairy? Well, think again because there are many reasons for you to ditch dairy.

Let me start with why dairy is not an optimal food for human consumption:
1. This is probably the most overlooked reason – it’s a calf’s (baby cow’s) first food.
2. The protein in milk – Casein – has been found to be a possible carcinogen (source: The China Study by T. Colin Campbell)
3. Casein is also highly addictive – producing casomorphins in your brain. These are opiate-like substances that make you feel euphoria creating addiction.
4. Dairy is loaded with saturated fat and cholesterol.
5. Dairy is loaded with chemicals: steroids, hormones, pesticides, herbicides, fungicides, fertilizers, antibiotics, veterinary medications, synthetic preservatives, additives, and (possibly most disturbing) white blood cells (aka pus).
6. Contrary to popular belief propagated by the dairy industry it is not a good source of calcium – you’re better off getting calcium from green leafy vegetables.

Having that out of the way let me introduce you to Vegan Cream Cheese – made with no dairy at all.

Vegan cream cheese
Nutrition Information
  • Serves: 54
  • Serving size: 10g
  • Calories: 25
  • Fat: 2
  • Unsaturated fat: 1.33
  • Trans fat: 0
  • Carbohydrates: 1.5
  • Sodium: 7
  • Fiber: .25
  • Protein: 1
  • Cholesterol: 0
Recipe type: Spread
Cuisine: Vegan, Plant-Based
Prep time: 
Total time: 
Better than dairy!
  • 225g Raw Cashews
  • ⅓ cup Water
  • 20g Nutritional Yeast
  • 3 cloves of Garlic
  • 2TBS Apple Cider Vinegar
  • 1TBS Dijon Mustard
  • Dash of Salt to taste
  • 1tsp of pepper
  • 1tsp of powdered garlic
  • Juice of 1 Lemon
  1. Pre-soak your cashews in water, preferably overnight, but if you didn't plan ahead you can soak them for 15 minutes in hot water.
  2. Blend all ingredients in a high powered blender until smooth and mixture resembles spreadable cream cheese. It's not going to be as solid as store-bought cream cheese. It will look like softened cream cheese.
Note1: you can play with the flavor. This basic recipe can be transformed into any flavor you desire. You can play with herbs, for example, make one batch with some fresh dill and see it transform into anything you want.
This is all you need (plus spices) to make the most delicious Vegan Cream Cheese on the face on the planet. And it’s ridiculously easy.
The first step to making this cream cheese is soaking your cashews, at least for 15 minutes in boiling water, or overnight in cold water.
Most people think of cream cheese as a spreadable food, but I love dumping a dollop of it in my salads, in addition to my other dressing.
There is nothing better to put in your salad than a dollop of homemade cream cheese. When you swoosh it around every bite gets a creamy coating.



And it’s even better with a side of lentils!

This spread is calorically dense, so that’s why you want to exercise caution with your serving size. You can still overdo it, same as with “the real thing”.


Go ahead, make some for yourself. Here is a visual in a short video I put together.






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