Name: The Best Vegan Cream Cheese Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 1 and ½ cups raw cashews; ½ cup unsweetened non-dairy yogurt (I used soy yogurt); 2 tablespoons lemon juice; 1 teaspoon salt

This is The Best Vegan Cream Cheese Recipe! Ready in just 10 minutes with only 4 simple ingredients. Enjoy this rich, ultra-smooth, creamy spread on bagels, sandwiches, veggies, and more!

The Best Vegan Cream Cheese Recipe

cashews

unsweetened non-dairy yogurt (I used soy yogurt)

lemon juice

salt

Soak the cashews overnight. If you’re in a hurry, soak them in hot water for at least 1 hour.

The day after, drain and rinse.

Blend cashews with remaining ingredients until smooth.

Adjust salt to taste and serve immediately.

This is now my absolute favorite, go-to recipe for making delicious vegan cream cheese. I used plain flavored Silk brand yogurt for this recipe, and pink Himalayan salt…this is wonderfully flavored, and divinely easy. I am going to be experimenting with a lot of flavoring combinations in the next few weeks.

What can I use instead of a napkin? Thank you. Is this the same as vegan Greek yoghurt?

I did not mean mix two different types of milks. I meant adding soy yogurt to the mixture made out of almond milk as a starter. 
BTW, I used very thin kitchen towel as a filter and it has been way more than 24 hours. I poured out at least 2 tbsp of water from the bottom of the jar. Yogurt got thicker but it is still an yogurt. It didn't solidify in to cheese yet. Oh well, at least the yogurt is excellent. Oh, I have a real yogurt maker too.

I used agar agar because it is in your recipe for making soy yogurt.  I did cook soy milk at 195 degrees as per instructions on the yogurt mix but agar agar did not completely dissolve even after using blander. I will try to dissolve it next time first in the small container.

And few more questions.
If I used soy milk this time, can I use almond milk next time plus add soy yogurt as a starter?
Why not use salt right away in the yogurt before straining it to make cheese? Salt will melt easier and it should help to drain faster. What do you think?
Thanks

I have a few questions.
I just made soy yogurt using your recipe and it came out good on the first try.
But, after using agar agar there were many small clumps, I used submersible blander and it still didn't help. And then these small clump eventually ended up on the bottom of the container. Is there a way to dilute agar agar first ?
You say to use napkin to get rid of the liquid in yogurt to make a cheese. Single layer? Or multiple napkins? You know napkin will get wet and may break.
Do you know if the liquid that is collected on the bottom of the cup contains bacteria that can be reused to make the yogurt?

Thank you in advance.

This is a really nice recipe, I make it both with plain yogurt and plain with coconut yogurt (both Alpro). I usually leave to 'drain' for a couple of days.

Sometimes however I would like it a bit thicker. Could I use a thickener such as arrowroot?

Giving 4 stars because I can see it being good with soy yogurt, and it’s EASY. But I couldn’t find soy yogurt &amp; made one with unflavored, unsweetened Ripple (pea protein) yogurt &amp; one with plain coconut yogurt. I was able to bury the Ripple one with enough sun dried tomatoes, garlic, red pepper, &amp; basil to use it, but by itself it was strangely sweet. The coconut one...well, tastes like coconut. Would work for spreading on bagels with fruit. Neither was what I was looking for. Will try again with soy yogurt.

The Best Vegan Cream Cheese Recipe

Prep Time: 10 minutes

Total: 10 minutes

Servings: 8

Ingredients

Instructions

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