Creamy and tangy with small pieces of fresh vegetables throughout, this dairy-free veggie cashew cream cheese is ideal on bagels or toast, as a sandwich or wrap spread, or as a dip for crackers and raw vegetables.
In college I ate a lot of sun-dried tomato bagels with veggie cream cheese from a local bagel shop — breakfast, lunch, snack — I loved that combo. Since switching away from dairy, I hadn’t found a store-bought cream cheese I truly liked, so I developed a tangy, creamy, dairy-free veggie cream cheese that satisfies that memory.
It’s bright, flavorful, and surprisingly simple to make in a food processor. Once the cashews are soaked, hands-on time is minimal, and the result is a spreadable, fridge-stable cream cheese that holds up well as a dip or sandwich spread.
Ingredients you need
Ingredient notes and substitutions
Fresh garden vegetables and herbs make this vegan cream cheese pop. I use bell pepper, carrot, and green onion — classic flavors from that bagel shop — plus parsley and dill for extra brightness.
A few simple pantry items—lemon juice, apple cider vinegar, onion and garlic powders, and salt—bring the tangy cream-cheese flavor. If you like a smokier tone, a small dash of paprika works well, but it will tint the spread slightly orange.
- Cashews — Use raw, unsalted cashews for the best flavor and the smoothest texture.
- Lemon juice — Fresh-squeezed is best; bottled juice can be used in a pinch.
- Apple cider vinegar — Adds tang. If unavailable, a splash of pickle brine can be an interesting substitute.
- Spices — Onion powder, garlic powder, and salt are all you need. Paprika is optional and will deepen the color.
- Herbs — Fresh parsley and dill are recommended; use one or both depending on preference.
- Add-ins — Finely diced bell pepper, shredded carrot, and thinly sliced green onion work beautifully. Other options include red onion, radish, or a touch of jalapeño for heat.
How to make the recipe
Scroll to the recipe card below for exact ingredient amounts and step-by-step instructions. The basic process is: soak the cashews, blend them with the tangy seasonings until ultra-smooth, then fold in the veggies by hand.
Soak the cashews in hot water for several hours or overnight to ensure they soften enough to blend to a smooth, creamy consistency. Drain and rinse before blending.
Place the soaked cashews in a food processor with the lemon juice, apple cider vinegar, salt, onion powder, and garlic powder. Process, stopping occasionally to scrape the bowl, until the mixture is silky. Add 1 tablespoon of water at a time through the feed tube or while processing until you reach a spreadable texture.
Transfer the blended cashew base to a mixing bowl and gently fold in the shredded carrots, diced bell pepper, green onions, parsley, and dill so the vegetables remain crisp and evenly distributed. Chill the mixture for at least 30 minutes to let it set and for flavors to meld.
Serving suggestions
This veggie cream cheese is versatile: spread it on bagels, toast, or crackers; use it in sandwiches or wraps; or serve it as a dip with fresh vegetables. It also makes a great filling for savory rollups and party appetizers.
Storage and freezing
Fridge: Store in an airtight container for 4 to 5 days.
Freezer: The cream cheese freezes well. Place in a freezer-safe container and use within three months. Thaw in the refrigerator and stir before serving; texture may be slightly softer after freezing.
Pro tips and tricks
- Use raw, unsalted cashews for the creamiest texture and the cleanest flavor.
- Soak cashews in hot water for several hours or overnight; longer soaking yields a smoother result.
- Stop the food processor periodically and scrape down the sides so everything incorporates evenly.
- Be patient while processing; achieving a velvety texture can take several minutes.
- Fold in the vegetables by hand rather than blending them, to retain texture and color.
- Chill the cream cheese for at least 30 minutes before serving so it firms up and flavors develop.
FAQs
Soaking softens the cashews so they blend into a smooth, creamy base rather than remaining grainy.
Yes. Store it in an airtight container in the refrigerator and use within 4–5 days.
More vegan condiments
-
Vegan Cashew Ricotta
-
Easy Vegan Mayonnaise with Silken Tofu
-
Sun Dried Tomato Spread
-
Vegan Cheddar Cheese Spread
I hope you love this recipe. If you try it, please leave a comment with your feedback and a star rating in the recipe card. For more family-friendly meatless recipes, consider exploring other recipes and resources in your favorite cookbook collection or website.
Veggie Cashew Cream Cheese
Recommended Equipment
- Food processor
Ingredients
- 1 ½ cups raw cashews soaked in water for several hours or overnight, drained and rinsed
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika optional
- 2–3 tablespoons water
- ¼ cup shredded carrots
- ¼ cup diced sweet bell pepper any color
- 2 tablespoons diced green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
Instructions
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Soak the cashews for several hours or overnight. The longer they soak, the creamier the result. Drain and rinse before using.
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In a food processor, combine the soaked cashews, apple cider vinegar, lemon juice, salt, onion powder, garlic powder, and paprika if using. Start processing to break up the cashews, stopping frequently to scrape down the sides. Add water, 1 tablespoon at a time, until the mixture is smooth and spreadable. This can take 5–10 minutes of processing.
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Transfer the smooth cashew base to a mixing bowl. Add the shredded carrots, diced pepper, green onion, parsley, and dill. Stir gently to combine.
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Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice if needed.
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Place the cream cheese in an airtight container and chill in the refrigerator. It will thicken slightly as it cools; while you can eat it right away, it’s best when served cold.
Notes
Use raw, unsalted cashews and soak them thoroughly. Scrape down the food processor bowl as needed and be patient while processing—the texture improves the longer you blend. Stir in the vegetables by hand and chill before serving.
Nutrition
Nutrition values are estimates calculated with online tools; verify with your own data if needed.