How To Make Vegan Cream Cheese

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Wayfare Dairy Free Original Cream Cheese

The Best Vegan Cream Cheese You Can Make at Home

The Wayfare vegan cream cheese is plant-based, non-GMO and organic.

Thoughts: This was our favorite one before the taste test even started. We buy it from a local natural health store, but you can also find at Wegmans and online . We think that the texture is thick and extremely close to dairy based cream cheese. Its very neutral in taste and no overpowering taste

Where to Buy:

Varieties: Original as well as Onion and Chive

Ingredients: WayFare Dairy Free Base , Organic Coconut Oil, Organic Agave Syrup, Organic Gum Arabic, Konjac Root Powder, Sea Salt, Organic Cultured Dextrose, Organic Natural Flavor, Organic Citric Acid, Calcium Citrate, Lactic Acid.

Allergens: Coconut.

Price: $4.49

How Did We Do The Vegan Cream Cheese Taste Test

It was really quite simple.

We toasted some vegan bagels and then cut them into small pieces.

We dipped a small piece of bagel into each vegan cream cheese brand and then taste each one.

We were looking for mostly taste and texture. Our goal was to find the one closest to what we remember dairy-based cream cheese tasting like.

More Homemade Vegan Condiments

Its not the sexiest kind of recipe to talk about, but learning to make my own condiments are one of the major things that helped me transition to being vegan.

Youd be surprised how many condiments have animal products in them, or even just a lot of sugar, oil, and preservatives. Heres a list of a few vegan condiments Ive created and published on my blog.

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Why You Will Get Addicted To These Vegan Cream Cheese Taquitos

Nothing is worse than bland food. One of my favorite ingredients to spice up my recipes is garlic.

Only recently I realized that garlic has enormous health benefits. The article 7 Surprising Health Benefits Of Garlic lists some of them: it purifies your blood, gives great relief from cold and flu, and is in general good for your heart health.

Check out the full set and more background information in the article.

Now I know that I shouldnt hesitate to use even more garlic. And these taquitos have a super flavor thanks to 6 cloves of garlic!

Im in love with these Vegan Cream Cheese Taquitos.

They are my new summer favorite and honestly you cant beat this flavor experience. If you make these, tag me on and . Snap a picture, say hello!

Talk to you soon, Florian!

Vegan Cream Cheese Taste Test

Easy Vegan Cream Cheese is made with cashews and ready in ...

We taste tested 9 different vegan cream cheese brands! Were dishing out all the details on which is the best in our vegan cream cheese taste test!

We have a clear favorite vegan cream cheese before starting this vegan cream cheese taste test, but could it stand up to a taste test challenge. Thats what we wanted to find out.

After doing our vegan shredded cheese taste test Pt. 2, many people asked if we would do other cream varieties. Many vegan cheeses dont have enough to compare however, we were surprised that we were able to find 9 different vegan cream cheese brands with a plain variety in order to put them to the test.

Also, if youre interested, make sure to check out our vegan yogurt taste test where weve tried more than 25 brands.

So can you believe we were able to find 9 different ones?

And these are all nine different brands. No two are from the same brand and they are all plain flavors so a true side by side comparison.

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Make A Plain Vegan Cream Cheese

If you would like to make a more neutral tasting, plain cream cheese then make the following amendments to the recipe.

  • omit the miso, garlic and the herbs
  • reduce the amount of nutritional yeast to 1 teaspoon
  • reduce the amount of salt to 1/2 teaspoon
  • add 1 teaspoon of agave nectar or maple syrup

This plain version would also work well on toast, crackers, jacket potatoes and salads but still isnt suitable for use in cake frosting.

Tofutti Better Than Cream Cheese

Thick, easy to whip, and soy-based, this cream cheese substitute is my personal favorite. Not only because it’s the cheapest, but also because it’s the most versatile and it works in basically every recipe. I’ve made cheesecake, queso dip, mac n’ cheese,and even ice cream with Tofutti’s cream cheese. However, my favorite recipe to make with this substitute is cream cheese frosting. If you’re making a dairy-free carrot cake or some vegan red velvet cupcakes, this should be your cream cheese substitute of choice.

Read Also: Does Dominoes Have Vegan Cheese

Recipe Tips Variations And Substitutions

  • Use canned coconut milk or yogurt. Instead of coconut cream, you can use the solid white part of canned coconut milk or non-dairy yogurt. Just make sure the yogurt is plain and unflavored.
  • Scrape the mixture as you blend it. This is important for ensuring the ingredients blend properly.
  • Use a high-powered food processor. Use a high-powered food processor to ensure a smoother texture.
  • Be patient. It can take a couple minutes for the mixture to blend and become smooth.
  • Fold in delicious add-ins. For extra flavor, fold in chopped scallions or garlic powder into the finished cream cheese. You can also add ingredients like brown sugar and cinnamon for a dessert-style cream cheese.
  • Keep it chilled. The texture of this cream cheese is best when chilled. If you leave it out at room temperature, it might start to lose its shape.

Daiya Plain Cream Cheeze Style Spread


Daiya is one of the easiest brands to find in a variety of different stores.

Thoughts: There was an immediate aroma as soon as we opened the package which was a bit weird and immediately made us think of the older Daiya products that many people, including us, dont like.

This one was very, very thick. And hard to get out of the tub. Andrew didnt like it at all and Larisha said that it wasnt as bad as she was expecting, but its absolutely the older Daiya product flavor versus the newer cutting board chickpea line.

Where to Buy:Use their store locator here

Varieties: Plain, Strawberry, Chive & Onion, Garden Vegetable.

Ingredients: Filtered Water, Coconut Oil, Tapioca Starch, Coconut Cream, Expeller Pressed: Canola and/or Safflower Oil, Vegan Natural Flavors, Pea Protein, Salt, Cane Sugar, Xanthan Gum, Potato Protein, Lactic Acid , Vegan Enzyme, Lemon Juice Concentrate, Guar Gum, Locust Bean Gum.

Allergens: Coconut.

Price: $3.99

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Can I Change The Flavors

Yes, absolutely! Leave out the garlic and onion and try adding some blueberries or strawberries for a fruitier vegan cream cheese. We love to add a little maple syrup and cinnamon. Its wonderful on toast.

But, you can leave out the flavoring altogether and just enjoy a plain cream cheese. Theres no wrong way.

Vegan Cream Cheese Tips & Faq

  • Is this recipe gluten-free? It is!
  • Be patient when blending! It can take a while, especially if you don’t have a high-powered blending device. But it’s totally doable!
  • Shelf-life & storage: Homemade vegan cream cheese will keep in a sealed container in the fridge for about 5 days, or in the freezer for about 3 months.
  • What type of blending device works best for this recipe? I had the best results using a Vitamix, which is a very powerful blender. If your blender isn’t high-powered, you’re better off using a food processor. I had luck using a Cuisinart 11 cup food processor, though it didn’t turn out quite as smooth as the Vitamix batches.
  • Can cashew cream cheese be substituted for dairy-based cream cheese in cheesecake recipes? Maybe, but I wouldn’t risk it. You’re better off just following a recipe for vegan cheesecake. Try my vegan mango lime cheesecake, vegan chocolate cheesecake, raw cheesecake, or mini vegan pumpkin cheesecakes.
  • Unless you’re using a small blending device, I don’t recommend cutting down on the batch size. You might not be able to get it all to blend.

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Who Was The Winner

Okay. I put you through all that just to make you wait until here until I announce the winner. You know, wait with baited breath, type of thing! HA!

Again, we were pleasantly surprised with all the brands we were able to find and what that means for the future of those of us that are vegan or living a dairy free lifestyle.

Now, without further ado!

Our top 3 brands would be:

  • Wayfare

The Best Vegan Cream Cheese Recipe

The Best Vegan Cream Cheese Recipe Ever

Oil Free

Soy Free NO Tofu!

Spread it over bagels, muffins, or this Healthy Banana Bread.

While regular dairy cream cheese contains close to 30% of the RDA for saturated fat in just 2 tbsp, this version has less than half that amount , so its a great option for both vegans and omnivores who want to lower the amount of saturated fat they consume in general.

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Vegan Cream Cheese Taquitos

Vegan Cream Cheese Taquitos are my newest Mexican food creation for you. Vegan, gluten free and made with only 5 ingredients in 3 easy steps. Including the black bean filling with cream cheese.

You know about my love for Mexican food. I could eat it almost every day.

Lets face it, its no secret I have a thing for dishes like my Mexican Quinoa Wraps, Mexican Pasta Bake, the Easy Vegan Taco Cups or my Vegan Burrito Bowl.

And if Im up for something sweet my Strawberry Tostada with Pecans and Dessert Quesadilla are the first choices.

Now its time to welcome a new addition to this list. These Vegan Creme Cheese Taquitos are an absolute flavor bomb. Nothing less than super delicious.

Dont miss the chance to try them. I would say if you havent tried these you have not really lived.

I hope you all love these taquitos. They are full of flavor, drool worthy, incredibly delicious, easy, made with just 5 ingredients, in 3 easy steps. These are done in no time.

I hope you come on board and enjoy these Vegan Cream Cheese Taquitos as much as I do! Do you want to know how? Shall we start?

First step is making the filling: combine black beans, vegan cream cheese, garlic, and nutritional yeast in a small bowl.

Season with salt and pepper, mash with a fork or potato masher until you have a smooth mix.

Next comes preparing the actual taquitos: add about 2 Tbs of the filling into the tortilla and roll tight.

Easy game as always, friends.

A definite win for every taco night or fiesta.

Dairy Free Cream Cheese And Fermenting Recipes

I have had a fantastic book in my kitchen library for a while now and am finally and excitedly sharing this vegan cream cheese recipe, one of my favorites from the book.

The book is The Cultured Cook Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life.

This book is full of vegan and gluten free recipes for snacks and meals. The first recipe I tried? Cultured Vanilla Ice Cream. Uh huh. Seriously amazing and different and cool. Literally and figuratively.

My new favorite thing you might be hearing more about soon? Pineapple Vinegar. This stuff is amazing, and is an easy, approachable recipe. Have your pineapple and eat it too.

The Rejuvelac recipe in this book is great, as is the Cultured Coconut Cream.

There are several cheesecakes, ice creams, and an incredible icing! Two fruit chutneys and a Cultured Bloody Mary.

We have had a good deal of fun with this book already, and there are still so many dog eared pages and fun recipes to try!

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Tips For Making Tofu Cream Cheese

This is one of those recipes that is embarrassingly easy. I say embarrassingly because its so easy to explain that its silly to even have an instructions section for it.

  • Add all ingredients to a blender or food processor and combine until smooth.
  • You can add whatever youd like to flavor it. Be careful not to add too much liquid, though, or it will be less like cream cheese and more like a dressing. If that happens you can still use it as a dip!
  • Refrigerate at least two hours to chill. It will firm up a bit.
  • If you desire a firmer vegan cream cheese , try adding a teaspoon or two of agar powder, and cooking the mixture in a small pan on the stovetop for approximately 5 minutes over medium high heat until it gets very thick. Then pour into a container and refrigerate at least 8 hours to set.
  • Refrigerate in an airtight container for up to 1 week.

Thats literally it!

Okay, onto the fun part.

What Makes This Vegan Cheesecake So Good

How to make Vegan Cream Cheese

The word cheesecake and the word good just go together. Its simply a fact that cheesecakes are amazing.

But, in fairness, there are a LOT of cheesecake recipes making their way around the internet. So what makes this specific one good?

  • Its Simple: Well, the process is a little tricky, but theres a step-by-step guide that will break it all down so no worries there! What I meant was, there are only 9 ingredients in this whole recipe, most of which are probably in your kitchen/pantry right now.
  • Its Rich and Creamy: You might have seen vegan and thought that this cant taste like an authentic cheesecake. But it does. It really, truly does. The cheesecake filling is so creamy and velvety, and the crust is slightly crispy, firm, and a touch crumbly. In other words, if I put a traditional cheesecake in front of you, next to this one, you wouldnt be able to tell the difference!
  • Its Customizable: I already kind of touched on this, but I wanted to mention it again! I love that this cake is flavorful and sweet all on its own, but can also be adjusted with bolder flavors. Feel free to add fresh fruit, homemade sauces, and more.

Recommended Reading: How Much Salt In Swiss Cheese

What Ingredients Do I Need:

This vegan almond cream cheese uses just a few simple ingredients to make a great tasting creamy spread. You will need:

Flaked Almonds: almonds form the base of this cheese. Vegan cheeses are often made using cashews as they blend up incredibly smoothly, but almonds give that slightly granular texture that is very like feta. Using flaked almonds rather than whole ones means that they don’t take as long to soak and your blender/food processor won’t struggle as much.

Lemon Juice: Feta cheese is characterised by a very tangy, salty flavour so I add plenty of lemon juice to provide that sharp tang. If you want to make a milder cream cheese then you can halve the amount of lemon.

Salt: a decent amount of salt gives that feta-like saltiness. Again, for a milder cream cheese you can halve the amount.

Olive Oil: You can use a different kind of oil if you prefer, but olive oil definitely gives the best flavour and helps to create the rich, creamy texture.

Nutritional Yeast: a vegan staple for creating a savoury, cheesy flavour adding a bit of nooch really helps to round out the cheesiness.

Garlic: a clove of garlic adds a bit of extra savoury flavour. Don’t worry, the cheese doesn’t taste overly garlicky.

Apart from that all you will need is a bit of water.

Kite Hill Vegan Cream Cheese

Finally, if you dont want to make anything Kite Hill Vegan Cream Cheese is one of the best substitutes you could ever find. I was surprised when I read the ingredients: almond cultures. You can use it where any recipe calls for regular cream cheese and no one would ever know its vegan. Its perfect for savory dishes or sweet recipes like frostings or bagel spread. Click the link to find out more and purchase.

As you can see, its not that difficult to eat healthier and lose the dairy. So, if youre looking for a WFPB dairy-free alternative to cream cheese, I think its safe to say youve found it. Enjoy!

  • Total Time:1 hour 2 minutes
  • Yield:2 cups1x

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But Does It Actually Taste Like Cream Cheese

Sort of. I wont lie to you and say that it 100% does. Its obviously not going to replicate the taste of dairy, but it has the same creamy mouth feel and a flavour reminiscent of it, with perhaps a bit more tang. The flavour will also depend on the yogurt you end up using.

If youre in Canada, I used the yoso soygo plain yogurt, which has a very slight sweetness and soy flavour with a more pronounced acidic aftertaste. All that affects the final taste of the cream cheese since its the main component of it.

But since its the only unsweetened soy yogurt I have access to, I made due with what I have. Maybe Ill just have to make my own vegan yogurt eventually. I wouldve loved to also test this recipe with a nut-based yogurt, but there are no unsweetened varieties where I am.

UPDATE:I got my hands on some silk unsweetened almond yogurt and it worked just as well in the recipe! The yogurt does have a somewhat gritty texture so I just blended it longer. Its also not as tangy as the soy yogurt but you can adjust that with extra lemon juice after if youd like.

So if you have access to different kinds of unsweetened plain soy yogurt, I would go with the one that has the shortest ingredient list and least additives. If your choices are limited, the flavour can be adjusted in the later steps of the recipe as Ill mention.

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