Easy Blender Vegan Cream Cheese (No Cook)

This easy vegan cream cheese is made entirely in a blender with just four ingredients. It comes out silky smooth, tangy, and ready to spread on bagels or stir into dips.

No cooking, no straining, no waiting around. Five minutes of active time and a handful of soaked cashews, and you’ve got a dairy-free cream cheese that actually tastes like the real thing.

Why This Cream Cheese Works for Me

I keep coming back to this version because it’s dead simple and I always have cashews in the pantry. The texture is thick but spreadable, with a little tang from lemon and nutritional yeast that reminds me of a good schmear.

It’s also way cheaper than store-bought vegan cream cheese, and you control the salt and flavor. I can tweak it with garlic or herbs on a whim.

Ingredients

• 1 cup raw cashews, soaked: soak in cool water for at least 4 hours or overnight, then drain
• 1/4 cup water, plus more as needed: for blending to a smooth consistency
• 2 tbsp fresh lemon juice: adds the tangy bright flavor
• 1 tbsp nutritional yeast: gives a cheesy, savory depth
• 1/2 tsp fine sea salt: start with this, adjust to taste
• Pinch of garlic powder (optional): for a savory kick

Variations / Substitutions

• Lemon swap: use apple cider vinegar for a sharper tang.
• Herb cream cheese: fold in 1 tbsp finely chopped chives and dill after blending.
• Garlic lovers: add a small clove of raw garlic or 1/4 tsp garlic powder.
• Spicy version: stir in a pinch of smoked paprika or cayenne.
• Mild and plain: skip the nutritional yeast for a more neutral flavor.

If you’re into homemade dairy alternatives, our almond milk guide is a great next project.

How to Make Vegan Cream Cheese

Step 1: Blend the Base

Drain the soaked cashews and tip them into a high-speed blender with the 1/4 cup water, 2 tbsp lemon juice, 1 tbsp nutritional yeast, and 1/2 tsp salt. Blend on high for 30 to 60 seconds until completely smooth and no graininess remains. You’re looking for a thick, glossy cream that holds its shape when you lift the tamper.

Step 2: Season and Adjust

Stop the blender and scrape down the sides. Taste the cream cheese and adjust: if it needs more tang, add a teaspoon of lemon juice; if it’s too thick, drizzle in another tablespoon of water. Blend again for 10 seconds. The flavor should be boldly tangy and savory, with a creamy mouthfeel.

Step 3: Swirl and Serve

Spoon the cream cheese into a small bowl or ramekin. Swirl the top with the back of a spoon and drizzle with a little olive oil or a crack of black pepper if you like. Serve right away with bagels, crackers, or veggies, or pop it in the fridge to firm up a bit.

Tips for Smooth, Tangy Cream Cheese

• Blender matters: a high-speed blender yields the silkiest texture. If yours is less powerful, soak the cashews in hot water for 30 minutes instead of cold, and blend on high for 2 to 3 minutes.
• Control the water: start with the smallest amount and add only what you need. Too much liquid and it won’t set up thick.
• Chill for best flavor: the tang mellows and deepens after an hour in the fridge. Make it a day ahead if you can.

Easily double or triple the batch for a crowd.

Batch	Cashews (soaked)	Water	Lemon Juice	Nutritional Yeast	Salt
1x (1 cup)	1 cup (140g)	1/4 cup (60ml)	2 tbsp (30ml)	1 tbsp	1/2 tsp
2x (2 cups)	2 cups (280g)	1/2 cup (120ml)	4 tbsp (60ml)	2 tbsp	1 tsp
3x (3 cups)	3 cups (420g)	3/4 cup (180ml)	6 tbsp (90ml)	3 tbsp	1 1/2 tsp

Storing Leftovers

• Refrigerate: transfer to an airtight container and store for up to 5 days. It will firm up as it chills.
• Serve cold: smear straight from the fridge onto toast or bagels, no need to bring to room temp.

What to Serve with Vegan Cream Cheese

Slather it on a warm everything bagel with capers and tomato for a classic combo. Use it as a creamy base for a veggie dip with radishes and snap peas, or spread it inside a wrap with roasted peppers and spinach for a quick lunch.

Frequently Asked Questions

Can I use a different nut?

Yes, blanched almonds or macadamia nuts work well, but cashews are the creamiest and most neutral.

Do I need to peel the cashews?

No. When soaked and blended thoroughly, the skins disappear completely.

Can I make it without nutritional yeast?

Yes, it just won’t have that savory, cheese-like depth. Add an extra teaspoon of lemon juice to keep the tang.

What if I don’t have a high-speed blender?

Soak the cashews in boiling water for 30 minutes, then blend for 2 to 3 minutes, scraping down frequently. A food processor can also work but may take longer.

Can I freeze vegan cream cheese?

Yes, but the texture can become slightly grainy after thawing. Stir it vigorously or re-blend with a splash of water to smooth it out.