Best vegan cream cheese

Table of Contents

Cream cheese has always been a staple in my kitchen. This tangy, creamy spread is incredibly versatile and can be used in countless dressings, dips, and desserts. When I went vegan three years ago, I assumed my days of enjoying cream cheese-topped bagels were over. However, I was pleasantly surprised to discover a variety of vegan cream cheese substitutes at the store. After much trial and error, I’ve found some of the best vegan cream cheeses on the market. These cream cheese options are just like the real stuff, but are completely free of animal byproducts. Below, I’ve shared my favorite vegan cream cheese spreads, plus my recommendations for when each should be used.

1. Daiya Cream Cheeze

One of the most popular dairy-free brands is Daiya. It’s mostly know for its mozzarella shreds, but the brand also carries a selection of coconut-based cream “cheezes.” They have a very creamy, thick texture, and I recommend using it for spreading and not for baking. Price-wise, Daiya is very affordable and can be found at your local grocery store.

There currently are four flavors available: Plain, Garden Vegetable, Strawberry, and Chive & Onion. The last two are definitely the best ones, and the plain one is kind of flavorless so the additional ingredients in the other varieties give it a boost of flavor.

You could use the chive & onion spread for dipping or as a spread on a bagel. The strawberry flavor tastes great paired with some graham crackers or served as a frosting shot, and works well for no-bake desserts like this strawberry cheesecake ball dip.

2. Kite Hill Cream Cheese Style Spread

Kite Hill’s cream cheese is made with artisan almond milk and has a very subtle taste. It has a whipped, light texture and its unique flavor is good enough to enjoy on its own. This brand can be quite expensive as it’s sold in specialty stores like Whole Foods, but it is worth every penny.

This cream cheese substitute is perfect for making trendy mermaid toast. Vegans love to mix it with natural food dyes to make colorful creations. My favorite way to eat it is spread on crackers or on toast, as it’s very creamy and easy to spread. However, I wouldn’t use it in baked goods because the flavor would be lost with the other ingredients.

3. 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.

4. Homemade

All the brands I’ve mentioned are easy to find in any supermarket, but if for some reason you were unable to go to the store you can always make your own. The homemade versions are usually nut-based and take some time to make, but they’re crazy delicious. Plus, they tend to be healthier because they don’t have any preservatives or thickeners in them.

In general, it’s important to keep ing mind that most vegan cream cheese substitutes have a neutral, subtle flavor. This makes them especially easy to use in any non-vegan recipe, and I promise you won’t be able to tell the difference once you’re done baking. Don’t be scared to give the dairy-free versions of your favorite foods a try!

Finally, We Found a Dairy-Free Cream Cheese That Tastes Just Like the Real Thing 

Kite Hill

When it comes to dairy, I don’t discriminate—I love it all. Nothing makes me happier than an oversized cheeseboard, a hot latte or a few scoops of cookie dough ice cream. But over the years I’ve come to learn that dairy doesn’t love me back. In fact, it despises me. That’s why I’ve been on an ongoing quest to find the best dairy-free products that taste like the real thing. I’ve sampled countless condiments, cheeses, yogurts and ice creams sans lactose, but nothing holds a candle to Kite Hill.

Kite Hill was founded in 2008 with a sole mission of creating artisanal plant-based products. And that they did. By 2014 they launched their first line of soft cheeses at Whole Foods, and then went on to master yogurts and cream cheese. Kite Hill’s product line continues to evolve and grow with items like ricotta, tortellini, and dips.

I first came across Kite Hill cream cheese as I was preparing to host a Sunday brunch. I always like to have a few different “schmear” options on the table, and since some of my friends are lactose-intolerant, I figured this was a perfect time to try a new product.

I’m thrilled to report that Kite Hill cream cheese did not disappoint—it was actually delicious. Not only did it taste just like classic cream cheese, but the texture was nearly identical. Even my very picky husband enjoyed Kite Hill on his toasted cinnamon raisin bagel. Another great thing about this dairy-free cream cheese? Their products are non-GMO, and never contain artificial preservatives, soy, or gluten.

Since then, I’ve tried every single Kite Hill product on the shelves, and each one has been a homerun. The almond-milk ricotta tortellini with Rao’s marinara is the perfect weeknight dinner. The Greek style yogurt with granola and berries makes for a delicious breakfast or snack. And the jalapeño cream cheese adds a subtle kick to your favorite toast or corn muffin.

If you’re someone who also has food sensitivities, but absolutely loves all things dairy, you may want to give Kite Hill a try. I think you’ll be pleasantly surprised.

RELATED: 20 Easy Vegan Dinner Recipes


Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!

I suddenly realized that while we’ve made a lot of different vegan cheeses for this blog, we hadn’t yet made a vegan cream cheese.

So I had to get to work on that!

This vegan cream cheese is simple but seriously good. You will impress yourself with how good this is and you will definitely impress all your guests with it too.

We have tried this out on some non-vegans and the response has been extremely positive! So this is a win for vegans and non-vegans which is a really good thing in my view.

It is extremely delicious served in all the usual ways, on breads, on crackers or on bagels!

How to make vegan cream cheese

The full recipe is in the recipe card at the bottom of the page, but here’s a quick rundown and some extra tips.

Soak some cashews in boiling water for an hour. I’m a fan of this method because you don’t have to try and remember far in advance that you want to make some vegan cream cheese!

As long as you have a bit more than an hour of lead time you can make it work.

So soak them for an hour in the boiling water and then drain them and add to a blender with some lemon juice, coconut cream, white vinegar, salt and onion powder. Blend.

Stir in some dried dill. Done.

You can use it right away, or you can just put it into a container and keep it in the fridge.

It firms up a bit more in the fridge so if you prefer a firmer texture, then it will be just right for you after it’s spent some time in the fridge.

But right after blending, it’s ready to go as well.

The dried dill is optional and you can switch it out for some fresh chopped chives or dried chives or dried basil or anything you like. I really love the flavor of the dried dill with this so as soon as I tasted it I was like: this is it!

The cashews

Okay, so…I’ll admit I don’t always soak cashews in my recipes. This might seem inconsistent and maybe it is. But I reckon in this recipe it is important to soak them.

The reason I think so is that for one thing, you’re creating a really thick cream cheese here. It’s hard to blend without making it easier by soaking the cashews first.

Then, you’re also wanting a super creamy texture here and soaking the nuts does contribute a little towards that.

And then I don’t know if it really does, but I think it helps with the color a little too, keeping it nice and light in color for that perfect cream cheese ‘look’.

The best vegan cream cheese

It’s actually quite amazing that such a simple ingredient list can have such great results.

The cashews create the creamy base for this recipe.

Lemon juice gives it the tang, which is the basis for the cheesy flavor.

Coconut cream (full fat, from the can) adds creamy flavor and texture and also contributes to the beautiful white color. It also helps it to thicken up nicely once it’s in the fridge. Note: You do not need to refrigerate your coconut cream first and it does not need to separate, just shake up your can and then pour out the right amount.

White vinegar, onion powder and salt take it the rest of the way to creamy cheesy perfection.

Every ingredient in this recipe plays a big part and all are crucial to the result. If you want to add more flavors to this, like some garlic powder or fresh garlic or something like that, do it! But I wouldn’t take any of the flavorings away or it will be too plain.

Cashew Cream Cheese Q&A

Can I use another kind of nut other than cashews? Cashews really work best for this. They create that smooth texture. Different kinds of nuts will create different textures, which may still taste great and can work well for different things, like almonds work super well for vegan ricotta.

Can I use something other than coconut cream? As mentioned above, the coconut cream helps with thickening and also making it extra creamy. That being said, we did try a version of this using water instead of coconut cream and it still worked! It was just thinner and didn’t thicken up as nicely in the fridge. So you can use a non-dairy milk or a different kind of non-dairy cream or even water and it would still work in this recipe.

Can I make this in the food processor? If you don’t have a blender and all you have is a food processor, then sure. It will not come out as smooth as this though. It will have a grainy texture. Not necessarily bad, but smooth is better.

So if you have a blender, then a blender is definitely the preferred option.

A high powered blender like a Vitamix (my favorite) or Blendtec is of course going to work best. The Vitamix is especially great because it has the tamper (stick) attachment and that really helps with this recipe as you can push down from the top which really helps the process.

Can I use apple cider vinegar instead of white vinegar? No. The white vinegar really creates magic here with the flavor. It really does. Apple cider vinegar will work in a pinch but it is not going to be nearly as good. Seriously. You want a white spirit vinegar (also called distilled vinegar), it really works magic in this recipe.

Can I freeze it? Yes you can.

Can I use this in a vegan cream cheese frosting? Not in its current form no, but with some adjustments yes! Check out our vegan cream cheese frosting recipe that uses an adaptation of this recipe as its base.

The flavors that work so well for this in a savory form really clash when you try and add sweetness to it so it has to be adjusted, and then it works great.

So I think you are going to really LOVE this vegan cream cheese! It is:

  • So creamy
  • Cheesy
  • Spreadable
  • Divine on bread or bagels or crackers
  • Simple!

Keep it stored in a container in the fridge and enjoy within around 5 days.

More vegan cheese recipes!

We have the goods for you!

  1. Our vegan nacho cheese is divine as a dip or poured over nachos (of course!).
  2. Our vegan cheddar cheese and sliceable cashew cheese are both firm cheeses that you can put on a cheese board and cut into perfect slices!
  3. Our vegan cheese sauce is a perfect sauce for a vegan lasagna, it’s like a bechamel sauce but just flavored to be cheesy. And then our vegan mozzarella and vegan ricotta are both divine on pizza!
  4. Our vegan cashew cheese sauce is the perfect sauce to drizzle over a baked potato or over your pizza slices.
  5. And then some vegan parmesan cheese is just divine sprinkled over anything and everything!

So let us know what you think of this cream cheese recipe in the comments and please do rate the recipe too, thanks so much.

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Deliciously creamy and cheesy vegan cream cheese! This super easy recipe is divine spread on bread or crackers and ridiculously close to the ‘real thing’!

  • 1 and 1/2 cups (225g) Raw Cashews (soaked in hot water for 1 hour)*
  • 2 Tbsp Lemon Juice
  • 1/2 cup (120ml) Coconut Cream
  • 1 tsp White Vinegar
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Dill (Optional)


  1. Add the soaked cashews (drained) to the blender jug along with the lemon juice, coconut cream, white vinegar, salt and onion powder and blend. If you have a stick attachment with your blender then use this to push the cream cheese down onto the blades making it easier to blend. If you don’t have a stick attachment then stop regularly and scrape down the sides and give it a stir and then continue until it’s very smooth.
  2. Transfer the blended mix to a bowl and then add in the dried dill and stir or whisk it in.* Your cream cheese is now ready to use.
  3. Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.


*Weigh the cashews for the most accurate result in this recipe since cup sizes can differ around the world.

*I place the cashews into a bowl and then pour boiling water from the kettle over them. Then just cover with a cloth and leave for an hour to soak.

*The dried dill is an optional add on, but it adds a lot of delicious flavor so is recommended. You could use dried chives or dried basil instead (in the same quantity).

*This recipe makes 13-ounces or around 1 and 2/3 cups.

  • Category: Appetizer, Side, Gluten-Free
  • Method: Blend
  • Cuisine: Vegan


Keywords: vegan cream cheese


5 Vegan Alternatives for Cream Cheese Lovers

Growing up, bagels were practically their own food group, and a big chewy sesame bagel, warm from the toaster and practically frosted with luxurious cream cheese was an easy, tasty breakfast before I headed off to school.

Harder than giving up cheese, harder than giving up ice cream, was giving up cream cheese for me – it felt like having to give up one of the most iconic foods of my childhood.

But I didn’t have to despair for long!

I soon realized that there were plenty of options for me for dairy-free cream cheese alternatives, and the longer I stayed vegan, the more brands and flavors of vegan cream cheese seemed to appear in the refrigerated case at my grocery store.

Now, it’s easier than ever to find the perfect spread for your bagel or cracker without having to support the horrors of the dairy industry.

Like any ingredient, certain brands have textures and flavors that work better in some recipes than others, as well as being suited to different tastes. Like your cream cheese with a lot of tang? A super-creamy flavor? Superior spreadability? There are enough options where there’s something for everyone.

If Not Milk, What is Vegan Cream Cheese Made Of?

So how exactly does the milk in cream cheese get replaced with a vegan alternative?

What are you eating when you dip your knife into a tub of dairy-free cream cheese?

Most companies use one of two main substitutes for cow’s milk in their cream cheese – soy or coconut. Both lend their qualities to the cream cheese, and can be beneficial for people who have aversions to certain allergens.

The “tang” of the cream cheese can come from a few different sources – some brands use vegan cultures (like the active ones in yogurt) to recreate that classic taste, while others use tart, vinegary flavors like lemon juice.

I happen to like a very tart, very tangy cream cheese, but there are products whose flavors are more mild and subdued.

If you’re watching your intake of trans fats, you’ll want to read the labels on your vegan cream cheese carefully. Trans fats, which come from hydrogenated oils, are commonly added to foods to help them spread more easily, but they have been linked to increased levels of bad cholesterol and coronary heart diseasev.

However, because vegan cream cheese, and other processed foods like it, should be a treat rather than the base of your diet, it isn’t the worst decision you could make – after all, you gotta live a little!

Additionally, vegan cream cheese comes with less fat and zero cholesterol than its dairy-based counterpart. As long as you’re using cream cheese responsibly, you shouldn’t have anything to worry about.

There is a multitude of great cream cheeses out there to try, but we’ve rounded up a convenient list of the five best vegan cream cheese brands to try next time you’re craving a bagel with schmear.

List of Vegan Cream Cheese Brands




Follow Your Heart

Trader Joe’s

Go Veggie

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This is the grandfather of all vegan cream cheese, the very first product to answer the call of bagel-loving, cheesecake-starved vegans.

If you order vegan cream cheese on your bagel at the coffee shop, this is more than likely what you get.

What We Love: The delicate flavor and smooth, creamy mouthfeel of traditional dairy cream cheese. Flavorwise, it’s a serious home run.

The Downside: The original Tofutti Better Than Cream Cheese contains hydrogenated oils (read: trans fats), which have been shown to increase bad cholesterol and the risk of coronary heart disease.

If you’re concerned about trans fats in your spreads, try Tofutti’s Better than Cream Cheese Non-Hydrogenated – you’ll sacrifice some of the creamy texture, but your body will thank you!

Available for Purchase on Amazon

Follow Your Heart Vegan Gourmet Cream Cheese

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Follow Your Heart is best known for its masterful line of vegan mayonnaise, but its vegan cream cheese also gets great reviews by vegans and non-vegans alike.

What We Love: FYH’s cream cheese is made without the addition of trans-fats, so those who don’t wish to consume hydrogenated oils can spread this on a bagel with no fear.

The Downside: Some people note that the texture of Follow Your Heart Cream Cheese tends to be a little on the grainy side.

The taste is good, with that quintessential cream cheese “tang”, but you may not quite be able to fool houseguests who are used to traditional dairy cream cheese.

Available for Purchase at a Location Near You

Trader Joe’s Vegan Cream Cheese

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Trader Joe’s is truly the unsung hero of the vegan world, and their vegan cream cheese is no exception. Made from a combination of coconut and soy products, people describe TJ’s vegan cream cheese as “luxurious”, so it’s worth a spot in your shopping basket on your next grocery run.

What We Love: Trader Joe’s Vegan Cream Cheese is made with active vegan cultures, which give it that classic tang of traditional cream cheese. Another plus is that this is also a brand made without harmful trans-fats, so you can feel good about making your vegan cheesecake with this cream cheese from Trader Joe’s. People also note that this cream cheese lends itself well to recipes like cheesecake and cream cheese frosting.

The Downside: Though the actual product has no downsides, your access to this particular brand depends entirely on whether or not you have a store near you. Trader Joe’s doesn’t sell its brand in other, larger chain grocery stores, so it may be a little difficult to get your hands on this cream cheese if you find yourself without a TJ’s. If you’re visiting an area near one, bring a cooler and stock up!

Available for Purchase at a Location Near You

Daiya Cream Cheese Style Spread

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As Follow Your Heart is to vegan mayonnaise, Daiya is to vegan cheese. Their cream cheese is not their most loved product, but the taste seems to depend on the person. It is available in three flavors: plain, chive & onion, and strawberry.

What We Love: Soy-free vegans, rejoice! Daiya cream cheese is made without the use of any soy or gluten, so unless you have a coconut allergy, this cream cheese is a fantastic choice for those with multiple food allergies who need to avoid common allergens like tree nuts, peanuts, and gluten.

The Downside: Reviewers report that the Daiya cream cheese is sweeter and less tangy than traditional cream cheese, and some people found the sweetness very off-putting. If you’re unsure, try their strawberry cream cheese flavor – the sweetness here may be more tolerable in a fruit-flavored cream cheese rather than a savory one.

Go Veggie! Cream Cheese

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Go Veggie! cream cheese comes in three tasty flavors – plain, strawberry, and chive & garlic. It’s a winner for the creamy texture and flavor profile that reminds a lot of vegans of traditional dairy cream cheese.

It is available in larger refrigerated tubs, or you can purchase singles in plain and chive & garlic flavors that are convenient and perfect to keep in your lunch box.

What We Love: The Go Veggie! cream cheese has a much milder, less tangy flavor to it – it’s quite subdued and not as harsh as other cream cheese alternatives. If you like the creamy texture of spreadable cream cheese for bagels and crackers, but aren’t into the yogurt-type taste that comes from the cultures, the Go Veggie! vegan line of cream cheeses may be the right choice for you.

The Downside: Due to their subdued, calm flavor, the Go Veggie! brand doesn’t pack as much of a cream cheese punch, so if you’re looking to make a recipe where cream cheese is the star of the show – like a cream cheese frosting or cheesecake – you may want to go with a tangier, more assertive brand.

Available for Purchase at a Location Near You

Ingredients to Watch For

In your grocery store travels, you will more than likely come across a dairy-free cream cheese that isn’t included on this list.

You’ll be able to tell if it’s completely vegan with a quick glance at the ingredient list near the nutrition label.

The fastest way to tell will be to look at the allergen list – if it says “Contains Milk,” the product contains some milk product or milk derivative.

Similarly, lactose and whey are byproducts of milk, and should be avoided. You can also look for the green V or simple “Vegan” label on the packaging to see if it is a completely vegan product.

Vegan Cream Cheese: The Bottom Line

Life is simply too short to live without tangy, creamy cheese to eat with your bagel and crackers. But just because you’re jonesing for this favorite condiment doesn’t mean you have to buy into the dairy industry – you can have your cream cheese, and eat it too!

While the presence of trans fats in vegan cream cheese and other processed foods can be concerning, it’s no reason to avoid these products completely – just treat them as occasional treats to keep your diet healthy.

I tend to reach for these products only when I just can’t stop thinking about a familiar bagel with cream cheese, or at special occasions like holidays where I want to wow my guests with a dessert, but don’t want to use anything that would come off as too “weird.”

With most brands offering sweet and savory flavors of cream cheese, there’s no reason why you can’t swap out your dairy-filled favorites for cruelty-free alternatives. Scour your refrigerated section in your local supermarket and see which product best fits your needs and tastes.

A SUPER EASY vegan cream cheese recipe you can make at home!

The Best Vegan Cream Cheese Recipe

Oil Free


4 Ingredients

Keto Option

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 (plus more protein!), so it’s a great option for both vegans and omnivores who want to lower the amount of saturated fat they consume in general.

How To Use Cashew Cream Cheese

I’ve also been using it in recipes that call for regular cream cheese, and so far it’s worked in everything I’ve tried – including this Vegan Cheesecake Recipe!

And while it definitely doesn’t taste exactly like Philadelphia cream cheese (and isn’t supposed to), you can use it in many of the same ways as you would regular cream cheese. Try it plain, or I’ve also listed three variations of the basic recipe below… because why eat plain cream cheese when you can have strawberry!?

If you’re short on time or would prefer a dairy free cream cheese without cashews, the following brands make vegan cream cheese you can buy in stores (some of which are nut free): Trader Joes, Tofutti, Daiya, Kite Hill, Follow Your Heart, Heidi Ho, Violife, Go Veggie, and Miyoko’s.

You can find some of these at health food stores and Whole Foods, but they’re also becoming increasingly available at places like Target, Walmart, Publix, Kroger, and other regular grocery stores.

Vegan Cream Cheese Flavors

Strawberry Cream Cheese: Blend in 1/2 cup strawberries, and optional 1/8 tsp vanilla extract and sweetener of choice to taste. If desired, stir in extra diced strawberries after blending.

Everything Bagel Cream Cheese: After blending, stir in 2 tbsp Everything Bagel seasoning.

Chive & Onion Cream Cheese: Blend in 1 tsp onion powder. After blending, stir in 3-4 tbsp chopped chives.

Pumpkin Cream Cheese: Omit the water from the base recipe. Blend in 2 tsp cinnamon, 3/4 tsp pumpkin pie spice, 1 1/2 tsp pure vanilla extract, sweetener of choice to taste, and 1 can pumpkin puree.

Vegan Cream Cheese

Total Time: 10m Yield: 1 cup 5/5 5/59

  • 1 1/4 cup raw cashews or macadamia nuts (150g)
  • 1/4 cup water OR nondairy yogurt
  • 1 1/2 tbsp white or cider vinegar
  • salt (see note below)

*Salt amount will depend on your personal tastes and the flavor you’re making, as well as if you’re eating the cream cheese plain or using it as part of a cheesecake or frosting recipe. If using as a spread, I like 1 tsp, but some people will want less. Recipes for different flavors are listed earlier in this post!

For smoother results, I like to soak the cashews in hot water for 2-6 hours then drain and pat dry before starting the recipe. To make the vegan cream cheese, simply blend together all ingredients, stopping to scrape down the sides as needed. The longer you process, the smoother it gets. If you have a Vitamix, it should only need a few minutes, or a food processor will take around 10 minutes to become super smooth. (I haven’t tried a regular blender.) Leftovers can be refrigerated for up to a week or frozen to use at a later date.

View Nutrition Facts

Ways To Use This Cream Cheese:

Pumpkin Cupcakes – with Cream Cheese Frosting

Brownie Cheesecake Recipe

Rainbow Unicorn Dip

Spice Cake – With Cream Cheese Frosting

Healthy Cheesecake Recipe

Cinnamon Roll Baked Oatmeal

Pumpkin Swirl Cake Bread – from the Hello Breakfast Cookbook

Skinny Cheesecake Bars

Carrot Cake Banana Bread

5/5 (9) 5/59

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Vegan Cream Cheese: The Good and the Just Plain Ugly

Yesterday while shopping at my local Central Market (the one on N. Lamar south of the Triangle), I got one of my rare but intense pregnancy cravings: I saw bagels and the baby decided I needed one yesterday, and it needed to have cream cheese. Being that I was shopping with my dear vegan husband, we wanted to get both a dairy (for me) and vegan (for him) cream cheese option.
I’m normally opposed to eating processed foods, even if it’s made by a vegan friendly “health food” company or claims be “natural” or “organic.” It looks like cream cheese, it tastes like cream cheese, but it’s not cream cheese. So, what is it and how did it get that way? It violates the basic principle espoused by one of my favorite food writers, Michael Pollan, who advises us to “eat food, not too much, mostly plants.” He says that if our grandparents or great-grandparents wouldn’t have recognized it as food, it isn’t food. Makes sense, and vegan cream cheese probably falls into the “isn’t food” category.
Nonetheless, vegans (like dear husband) like to eat vegan versions of non-vegan foods they used to love, and vegan versions can be healthier than the alternatives (for example, if you’re going to eat a corn dog, a vegan version is probably better, although neither is really healthy). So, I’m not entirely opposed to ever eating fake dairy or meat products (in moderation, of course), and was game for bringing home a cream cheese that the hubby could also eat. Here are the two vegan cream cheese options that were available at our Central Market:

“Tofutti” Brand Vegan Cream Cheese

“Follow Your Heart” Vegan Gourmet Brand Vegan Cream Cheese

I’ve had Tofutti cream cheese several times in the past, and always liked it; it has the mouth feel of the real deal and tastes pretty good (they even make a french onion flavored cream cheese that is pretty darn good, although CM did not have this). So I picked the Tofutti up first, thinking I’d just eat vegan cream cheese along with my husband. Hey, it’s “better than cream cheese,” right!? Well, then I looked at the nutritional information… …and discovered that the stuff has 2 grams of TRANS FATS (in the form of partially hydrogenated soybean oil) per serving! In case you don’t know what these are or how disgustingly bad they are for you, here’s a bit of info from the American Heart Association:

  • Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. Another name for trans fats is “partially hydrogenated oils.” Look for them on the ingredient list on food packages. …
  • Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases your risk of developing heart disease and stroke. It’s also associated with a higher risk of developing type 2 diabetes.

The Mayo Clinic adds that trans fat may increase inflammation in the body, which has been linked to all types of disease, including cancer.
The AHA recommends eating less than 2 grams of trans fats per day, if any (and many others recommend avoiding it altogether). This can be hard to control given that the FDA allows products containing less than .5 grams of trans fat per serving to be labeled as containing 0 grams. The best way to avoid trans fat is just to avoid processed foods, which are most likely to contain small amounts of trans fat, and at very least avoid processed foods that contain enough trans fat that they are legally required to disclose it (e.g., Tofutti).
Suffice it to say, trans fats are BAD. Finding them in Tofutti vegan cream cheese, which claims to be “better than cream cheese” and boasts that it contains no cholesterol, was very disappointing – even shocking. A little cholesterol is in my opinion a lot better than any trans fat, and if faced with a choice, I’d rather eat regular, organic cream cheese, saturated fat and cholesterol and all, than processed crap with 2 grams of trans fats per serving. That’s a scenario in which I would say it is not healthier to be vegan (sorry, dear husband! :)).
So, what about the other vegan cream cheese option? Here are the nutritional stats for Follow Your Heart Vegan Gourmet cream cheese:
As you’ll see, it has a little more fat and calories (9g v. 5g, 90 v. 50 cal), but NO TRANS FAT. (Sad to have to celebrate this – it should be a given!). Plus, it has 2g of fiber to Tofutti’s 0, and 2g of protein to Tofutti’s 1. It also has 2% dv of both calcium and iron, while Tofutti has none.
The clear winner then, if you are going to buy vegan cream cheese, is Follow Your Heart. I would avoid Tofutti cream cheese altogether unless you can find a version without trans fat (I’ve heard this exists but personally have not seen it).
SO, now for the real test: how does Follow Your Heart taste? I tried it this morning on a cinnamon raisin bagel (made fresh at CM) and its consistency and taste is just as good at Tofutti’s, and perhaps even better. Most importantly, it did the trick – baby’s bagel and cream cheese craving is satisfied! Yay! I’m not going to eat this stuff every day, but it’s pretty good if you’re in the mood for cream cheese and don’t want the dairy. Try it if you see it at your local grocery store!

Vegan cream cheese taste test – Which one smothered the competition?

We’re finally in the age where there’s an increasing number of options when it comes to vegan food products. Back in the day we used to have to forego cheesecake or take matters into our own hands if we decided to eschew animal products. Then Tofutti Better Than Cream Cheese came out and everyone rejoiced because they could finally have cheesecake and New York style bagels that were easy to make and didn’t suffer from flavor compromises. But then a huge Doh! moment occurred. It’s chock full of trans fats! Toffutti answered the call with Better Than Cream Cheese Non-Hydrogenated. Other companies are now following suit with their own vegan cream cheeses such as Follow Your Heart Cream Cheese Alternative. Which of the lot is recommended for your cheesecakes this season? Read on to find out.

Tofutti Better Than Cream Cheese

This is the original vegan cream cheese. If you get vegan cream cheese on a bagel in a cafe there’s a good chance it’s this stuff. It tastes amazing and it’s a tragedy it contains hydrogenated oils. This vegan cream cheese exhibited a creamy mouthfeel and delicate flavor that’s extremely close to real cream cheese all the way through to the finish.
Ingredients: Water, non-hydrogenated soybean oil, isolated soy protein, maltodextrin, tofu, nondairy lactic acid, sugar, locust bean, guar and carrageenan gums, salt, vegetable mono- and diglycerides, and potassium sorbate (added as a preservative).
Serving: 2 Tablespoons
Protein: 1 gram
Fat: 5 grams

Tofutti Better Than Cream Cheese Non-Hydrogenated

Health experts recommend hydrogenated oils be avoided at all costs. This posed a little problem for Tofutti so they reformulated Better Than Cream Cheese to make a reformulated option. Tofutti’s non-hydrogenated version should taste just as good as the hydrogenated version because the only thing they’re doing is swapping out the hydrogenated fats with a blend of other fats including palm oil right? Wrong. Think of this version as new coke. Due to this swap of fats they had to do a major reformulation. This vegan cream cheese had much more subdued flavors than it’s hydrogenated brother and also tasted somewhat grainy. This could be due to some of the vegetable starches that haven’t been incorporated completely. It’s still a good vegan cream cheese but you’re not going to be fooling anyone who’s accustomed to the flavor of real cream cheese.
Ingredients: Water, expeller pressed natural oil blend (soybean, palm fruit, olive), maltodextrin, soy protein, tofu, non-dairy lactic acid, organic sugar, blend of natural gums (locust bean, guar, cellulose, xanthan, carrageenan), veg mono and diglycerides, salt.
Serving: 2 Tablespoons
Protein: 1 gram
Fat: 5 grams

Follow Your Heart Cream Cheese Alternative

This is the new player on the market. Follow Your Heart has been making a name for themselves with their nationally distributed vegan cheeses. Like Tofutti’s Better Than Cream Cheese Non-Hydrogenated, Follow Your Heart’s vegan cream cheese is also non-hydrogenated. This vegan cream cheese was excessively gummy, likely due to the large list of vegetable starches in it’s ingredient list. It also exhibited a slightly salty flavor with a prominent lemon finish on the palate. That said, this vegan cream cheese would still be wonderful paired with crackers or vegetables on an hors d’oeuvres plate.
Ingredients: Filtered Water, Palm Fruit Oil*, Soybean Oil*, Inulin (Chicory Root Extract), Soybeans*, Soy Protein, Agave Syrup*, Sea Salt, Soy Protein*, Lactic Acid, Rice Starch*, Lemon Juice Concentrate*, Natural Flavor, Locust Bean Gum*, Xanthan Gum. *Denotes ORGANIC
Serving: 2 Tablespoons
Protein: 2 grams
Fat: 8 grams

The Verdict

All three of these vegan cream cheeses are great alternatives to the real thing. Due to the recommended avoidance of hydrogenated oils, I can’t recommend Tofutti Better Than Cream Cheese, even though it’s flavor won out over it’s other competitors.

Tofutti Better Than Cream Cheese Non-Hydrogenated came in a close second in the taste department and it’s what I use in my cheesecakes and other sweets. A little trick for vegan cheesecake is to add a little soy yogurt to up the cheesecake flavor ante to more realistic levels. This solution enables Tofutti Better Than Cream Cheese Non-Hydrogenated to still work wonders in vegan cheesecakes so you get the best possible flavor without the major health consequences.
Follow Your Heart Cream Cheese Alternative’s excessive gumminess, salt and lemon flavors probably wouldn’t do wonders in your vegan cheesecake but there are lots of hors d’oeuvre and sandwich applications where those flavors would make these foods excel. It also contains 76% organic ingredients which is a bonus. It will be interesting to see what the future has in store for vegan cream cheese. I predict more non-hydrogenated options and an increasing number of blended flavor choices. Competition is good in this regard because we all reap the benefits.
What are your favorite vegan cream cheeses and why? Let us know by leaving your comments below.
Get a price on the 9 Inch Springform Pan I Recommend at Amazon.


Super quick & easy to make Vegan Cream Cheese. It’s creamy, rich, tangy and delicious. Just perfect for spreading, snacking and dipping!

Holy moly. I made the best Vegan Cream Cheese. It’s creamy, luscious, tastes amazing and is a major food feature in my life right now.

I have been making it all the time and I am not ashamed to say that I eat it straight out of the food processor. But it’s even better when used as cream cheese is supposed to be. Like spread on bagels, bread and crackers and other appropriate things that are not just a silicone spatula.

It’s made in minutes in a food processor and uses pretty standard vegan pantry/fridge ingredients.

You could say I’m on a cheese roll … ha ha. What with this and my very recent Vegan Feta Cheese, which is, incidentally, getting the most amazing feedback. These creative vegan tofu recipes just keep on coming!

What is vegan cream cheese?

Vegan Cream Cheese is a delicious cream cheese substitute, made from simple ingredients. It can be made in a food processor in just a few minutes and can be used for spreading, dipping and snacking just like regular cream cheese. You can also use it for making things like vegan cheesecake or for baking with, but for sweet recipes I recommend omitting the nutritional yeast and dried dill.

Vegan Cream Cheese has less calories than regular cream cheese and also contains less than half of the saturated fat. It also contains more than double the protein. It is a great option for anyone looking to reduce the amount of saturated fat they consume, while still enjoying a delicious, creamy, indulgent tasting cream cheese spread.

What do you need to make Vegan Cream Cheese?

To make my Vegan Cream Cheese you are going to need:

  • tofu
  • almonds (and yes, there’s a nut-free option – see the recipe notes)
  • lemon juice
  • vinegar
  • nutritional yeast
  • salt
  • coconut oil (it’s optional so if you’re WFPB you are good to go too!)
  • dried dill (trust me on this one … it doesn’t actually taste of dill when blended but it adds a certain something)

And although for the very best-est creamiest, richest results, almonds and coconut oil are kind of necessary, it can also be made without either so if you can’t, or choose not to eat almonds or coconut oil, you can still make it!

I like to use my food processor for making this recipe, as although I like the cream cheese to turn out pretty smooth, I actually like a tiny bit of graininess, but if you prefer it perfectly, velvety smooth, then go for a high powered blender like a Blendtec or Vitamix instead.

How to make Vegan Cream Cheese


It’s easier to make a Vegan Cream Cheese than you might think.

Basically, you’re going to blend all of the ingredients up in a food processor. And that’s about it. You’re done. You made cream cheese. Told you it was easy.

You can eat it right away or let it firm up a little in the fridge first. It depends how desperate you are to eat it!

Ways to use my cream cheese substitute are many.

Here are some ideas:

  • spread on bagels, all alone or with toppings of choice
  • with crackers. The one’s in my photos incidentally are Jenny Marie’s Crackers. They are handmade here in Victoria, are all vegan and are super yum!
  • melted into hot pasta (so good!)
  • in sandwiches
  • on my Easy Flatbread Recipe
  • as a dip for, or spread on things like celery, carrot, cucumber and bell pepper sticks
  • as an ingredient in dips
  • in baked goods …. think cream cheese swirl in brownies, muffins, cakes or breads*
  • dolloped on pizza before or after baking
  • with waffles or pancakes*
  • stirred through your tofu scramble just before serving to make it super creamy
  • jalapeno poppers

*Please note that for using it in sweet recipes, I would recommend omitting the nutritional yeast and the dried dill.

It’s so adaptable! You can go crazy wild and flavour it up.

Want some ideas for that too? Try adding:

  • lemon zest and poppy seeds
  • dried cranberries, orange zest and walnuts
  • chopped fresh rosemary or any other fresh herbs
  • harissa and mint
  • roasted garlic
  • black pepper
  • everything bagel seasoning
  • drained and chopped pickles
  • powdered freeze dried fruits like strawberries and blueberries
  • chopped jalapenos
  • a little sriracha
  • fresh chopped chives

There’s more where that came from!

If you love my vegan cream cheese recipe, check out these great vegan dairy alternative recipes too:

  1. Vegan Butter
  2. Vegan Feta Cheese
  3. Cashew Milk
  4. Oat Milk

And if you love this recipe, please do check out my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!

Super quick & easy to make Vegan Cream Cheese. It’s creamy, rich, tangy and delicious. Just perfect for spreading, snacking and dipping! 5 from 1 vote Pin Course: Appetizer, Snack Cuisine: gluten-free, nut-free option, oil-free option, vegan Prep Time: 20 minutes Cook Time: 0 minutes optional setting time: 1 hour Total time: 1 hour 20 minutes Serves: 2 cups Calories: 73kcal Author: Melanie McDonald

  • ½ heaping cup / 75 g raw almonds , for nut-free option see recipe notes
  • 454 g / 16 oz medium firm, firm or extra firm tofu (NOT silken tofu) , I like medium firm for this recipe. Using firm or extra firm will create a slightly firmer cream cheese.
  • 3 tablespoons / 45 ml fresh lemon juice
  • 3 tablespoons / 45 ml white wine vinegar
  • 2 tablespoons nutritional yeast
  • ¼ cup / 60 ml refined coconut oil (melted but not hot … measure while liquid) , for oil-free option see recipe notes
  • 1 – 1½ teaspoons fine sea salt
  • ½ teaspoon dried dill , the finished recipe won’t taste of dill (heck, I don’t even like dill much!), but it adds a certain something that I can’t quite put my finger on. I really recommend you don’t skip it!
  • Boil some water in a kettle and cover the raw almonds in the boiling water. Let them soak for 15 minutes. Drain, then remove the brown, papery skins by pinching the rounded end of the almond and squeezing. They should pop out really easily. Discard the skins.
  • To a food processor add the soaked and skinned almonds, tofu, lemon juice, white wine vinegar, nutritional yeast, coconut oil, 1 teaspoon of the sea salt and the dried dill. Process until completely smooth. It will take 2 to 3 minutes, longer in a less powerful food processor.
  • Taste, and add the remaining salt to taste then blend again. I always use the full 1½ teaspoons.
  • Spoon out into a container. It can be eaten right away but is best if refrigerated for at last 1 hour so it firms up a little.

For best results please follow the recipe exactly. Every ingredient is really important and even if you change just one of them, you will not get optimum results. However, it is possible to make the recipe nut or coconut oil free if you need to. TO MAKE THE RECIPE ALMOND-FREE The almonds can be replaced with raw cashew nuts (soak them as per the recipe instructions), or if you want to make the recipe completely nut-free, omit the almonds and increase the refined coconut oil to ½ cup (120 mls) measured while melted. The extra coconut oil will firm it up enough so it becomes cream cheese texture once refrigerated. TO MAKE THE RECIPE COCONUT OIL FREE Simply omit the coconut oil and keep everything else as it is. The cream cheese will be a looser, it won’t melt and it won’t have quite as rich a mouth feel but it is still spreadable and delicious. STORAGE Keep in a sealed container in the fridge. It will keep for 5 -6 days. I haven’t tried freezing it but I would think it would be ok. If you try it let me know!

Estimated nutrition per serving:

Serving: 2tablespoons | Calories: 73kcal | Carbohydrates: 1.7g | Protein: 4g | Fat: 6g | Saturated Fat: 2.7g | Sodium: 118mg | Fiber: 1g | Sugar: 0.2g | Vitamin C: 0.8mg | Calcium: 40mg | Iron: 0.5mg Tried this recipe?Rate it & leave your feedback in the comments section below, or tag @avirtualvegan on Instagram and hashtag it #avirtualvegan 13.2Kshares

This delicious and creamy vegan cream cheese is made with just 2 easy to get ingredients! It’s so inexpensive and much healthier than store-bought.

Cheese is the reason many people don’t go 100% plant-based and one of the food vegans miss the most. However, making vegan cheeses at home is really easy, like this amazing vegan cream cheese.

It’s extremely easy to prepare and only requires 2 ingredients you can get at any supermarket: non-dairy yogurt and salt, that’s all!

You can make it in about 5 minutes, although you have to keep it in the fridge for at least 8 hours before eating it. However, I promise you it’s worth the wait.

This recipe is super basic, but please feel free to add any ingredients you love like nuts, seeds, spices, herbs (fresh or dried), olives, sun-dried tomatoes, pickles, or whatever you want.

In addition, this vegan cream cheese is so healthy, unless many store-bought cheeses, which are made with nasty ingredients like preservatives or refined oils.

It’s also super inexpensive and tastes so good you won’t miss the real thing. It’s also better for your health, the animals and the planet and if you use homemade yogurt, you can even make a plastic-free version of this recipe, yay!

How to make vegan cream cheese – Step by step

  • Secure the napkin into the jar with the elastic band (photo 1).
  • Dump the soy yogurt in the napkin (photo 2) and allow it to drip. Let the yogurt stand in the fridge for at least 8 hours or until you get the consistency you’re looking for.
  • When it’s ready, transfer the yogurt to a bowl, add the salt (photo 3) and stir until well combined (photo 4).

Pro tips

  • Feel free to use any unsweetened non-dairy yogurt you want. Homemade and store-bought are both okay.
  • Depending on the consistency of your yogurt you may need to keep it in the fridge for a shorter or a longer period of time. It depends on how thick your yogurt is. For example, coconut yogurt is usually thicker than soy yogurt.
  • Try the cream cheese and add more salt if needed.
  • Add any extra ingredients you want, like garlic or onion powder, spices, or herbs like dried dill.
  • The original recipe was made by adding also 1/2 tsp onion powder and 1/2 tsp dried dill, but I’ve made a simpler version this time.

How to store vegan cream cheese

Keep it in an airtight container in the fridge for about 4-7 days, or even longer. If the cheese smells and tastes good and it hasn’t changed its appearance, you can probably eat it after those 7 days.

Vegan cream cheese can be frozen, but it will change the texture considerably, making it less creamy and more crumbly.

I prefer to use frozen vegan cream cheese in baked or cooked dishes where the change won’t be noticeable.

How to use this vegan cream cheese

It’s a delicious spread that goes well with bagels or any kind of bread. You can also use it to make pretty much any recipe that calls for regular cream cheese.

These are some of my favorite ingredients and recipes you can enjoy this delicious vegan cream cheese with:

  • Vegan Bagel Sandwich
  • Vegan Pinwheels
  • Vegan Spinach Dip
  • Vegan Caramelized Onion Dip
  • Vegan Smoked Salmon

Looking for more vegan cheese recipes?

  • Vegan Cheese
  • Vegan Parmesan Cheese
  • Vegan Feta Cheese
  • Vegan Cheese Ball
  • Macadamia Nut Cheese

Did you make this vegan cream cheese recipe?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Did you make this recipe? Leave us a review

  • 2 cups unsweetened non-dairy yogurt (500 g), I used soy yogurt
  • 1/2 tsp sea salt
  1. You want to discard the excess liquid from the yogurt and get a creamy and thick texture. To do this, all you need is a napkin, a butter muslin, or a piece of cloth, a jar or a cylindrical container and an elastic band. I think a cheesecloth is not the best choice, as you need a piece of cloth with a more dense fabric.
  2. Secure the napkin into the jar with the elastic band, dump the soy yogurt in the napkin and allow it to drip.
  3. Let the yogurt stand in the fridge for at least 8 hours or until you get the consistency you’re looking for. If you want your cream cheese really dense and thick you may need 12-24 hours. Just check the consistency until it’s okay for you.
  4. When it’s ready, transfer the yogurt to a bowl, add the salt and stir until well combined.
  5. Use immediately or keep leftovers in an airtight container in the fridge for 4-7 days.


  • Feel free to use any unsweetened non-dairy yogurt you want. Homemade and store-bought are both okay.
  • Depending on the consistency of your yogurt you may need to keep it in the fridge for a shorter or a longer period of time. It depends on how thick your yogurt is. For example, coconut yogurt is usually thicker than soy yogurt.
  • Try the cream cheese and add more salt if needed.
  • Add any extra ingredients you want, like garlic or onion powder, spices, or herbs like dried dill.
  • The original recipe was made by adding also 1/2 tsp onion powder and 1/2 tsp dried dill, but I’ve made a simpler version this time.


  • Serving Size: 2 tbsp
  • Calories: 16
  • Sugar: 0.3 g
  • Sodium: 77 mg
  • Fat: 0.8 g
  • Saturated Fat: 0.1 g
  • Carbohydrates: 0.9 g
  • Fiber: 0.3 g
  • Protein: 1.3 g

Update Notes: This post was originally published in January of 2017, but was republished with new photos, step by step instructions and tips in December of 2019.

Who doesn’t love starting the day with a delicious vegan bagel?

Hummus and avocado make great spreads, but there’s something extra-special about a toasted bagel smothered with your favorite vegan cream cheese. 🤤😍

Vegan cream cheese is also perfect to use in dips and vegan cheesecakes, too. Most grocery stores, including Target and Walmart, carry it, so shmear up and look for these wonderful brands the next time you go shopping:


Daiya Cream Cheeze Style Spread comes in four flavors: Chive & Onion, Garden Vegetable, Plain, and Strawberry.

Follow Your Heart

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Good morning Thursday! Enjoying a Pumpkin Spice #thomasbagel with #followyourheartcreamcheese and a sprinkle of hemp seeds + ☕🍌

A post shared by Kat Moss Mendenhall (@katmossmendenhall) on Sep 14, 2017 at 6:10am PDT

Follow Your Heart keeps it simple yet satisfying with its cream cheese alternative.

Heidi Ho Ne Chèvre

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A PURELY delicious piece of cashew art. Find your inspiration at! #pure #cashews #vegancheese

A post shared by Heidi Ho Organics (@heidihoorganics) on Mar 1, 2018 at 4:04pm PST

Cashews are used instead of cows to make this delicious spread—so go nuts with both flavors: Black Lava and Pure.


GO VEGGIE’s vegan cream cheese comes in three flavors: Chive & Garlic, Classic Plain, and Strawberry.

Kite Hill

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I love cream cheese 😊 Kite Hill cream cheese is so delicious. Very reach flavor, hard to say that’s dairy free cream cheese. Such a great addition to pumpkin soup. #creamcheese #healthycreamcheese #yummycreamcheese #vegancreamcheese #delicious #kitehillcreamcheese #kitehill #buyItinWholeFoods

A post shared by Mila (@healthylifestyle_mila) on Oct 3, 2018 at 3:42pm PDT

Kite Hill has stolen our hearts with all three flavors of its creamy creation: Chive, Jalapeño, and Plain.


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I went to Traders Joe’s yesterday as a vegan for the first time. Look what I found! Miyoko’s! I tried this vegan cream cheese sample at the Animal rights national conference 2018 and I loved it so much. So glad I can find this product at Traders Joe’s 😝👍😘#miyokoscreamcheese #miyokoskitchen #vegan #breakfast #yummy

A post shared by Christine Kang (@christinekang_02) on Jul 19, 2018 at 9:10am PDT

Looking for a vegan schmear for lox? Miyoko’s has your bagel covered with its Un-Lox Your Dreams flavor. You can also keep it simple with its other flavors: Plainly Classic and Sensational Scallion.


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Good morning!!!! Bagels with #toffuticreamcheese this morning, my favorite brand for cream cheese and sour cream so far 😃😃😃

A post shared by Maria Robinson (@ma.vegan301) on Jun 20, 2017 at 3:40am PDT

Tofutti is a classic cruelty-free brand that continues to satisfy vegans and save animals year after year. Try all four flavors of its dairy-free cream cheese: Better Than Cream Cheese, Better Than Cream Cheese Whipped, Garlic & Herb, and Herbs & Chives.

Trader Joe’s

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🎧”Why can’t we be friends?” 🎧 🐱🐶🐛 #traderjoesvegan #traderjoesvegancreamcheese 😋

A post shared by Dre (@torema) on Jun 20, 2016 at 8:27am PDT

Trader Joe’s continues to make vegans smile with its array of animal-free foods, including its Vegan Cream Cheese Alternative.


Violife is based in Greece, but it’s on the rise in the U.S.—and we can taste why. Try all four of its Just Like Cream Cheese flavors: Chilli Peppers, Gorgonzola, Herbs, and Original. 😍


Happy schmearing!

Recipe: How to Make Dairy-Free, Nut-Free Cream Cheese

I love this Paleo cream cheese recipe!

It’s so simple and versatile, the perfect addition to your next breakfast. It’s free of inflammatory gluten, dairy, and soy, which is great news for your health. (To find out more, download the free cheat sheet at the end of this blog.) It’s also a great option for anyone with nut allergies.

And as with all my favorite recipes, you have tons of options to customize it and make it your own!

You’ll notice one of the choices in the recipe is to add nutritional yeast. Nutritional yeast gives it a savory, cheesy flavor that makes it perfect for wraps or melted into gluten-free, corn-free pasta.

Nutritional yeast has a lot of health benefits, including fiber and B vitamins. However, it causes tummy upset for some folks, so test it out first to be sure it agrees with you.

You can dial up the savory notes even more by adding 1/2 teaspoon of garlic powder and 2 teaspoons of freeze-dried chives to your cream cheese. The garlicky onion flavor makes it the perfect dip for fresh veggies or lentil chips.

Or take it in a totally different direction! Leave out the nutritional yeast and stir in 2 tablespoons of chopped organic strawberries or blueberries and a dash of JJ Virgin Sprinkles.

Then use your fruity cream cheese to top a gluten-free English muffin, Paleo Pancakes, or stir 2 tablespoons into your next smoothie for some healthy fats!

No matter what version you make or how you use it, you’re going to come back to this quick, adaptable recipe again and again!

If you want to try another yummy, easy cheese recipe, check out How to Make Your Own Dairy-Free Cheese for a version that uses cashews instead of coconut milk.

Dairy-Free, Nut-Free Cream Cheese

Breakfast & Shakes, Snacks

August 2, 2018

Now breakfast is complete, thanks to this homemade cream cheese recipe ready in just 5 minutes. It’s dairy-free, nut-free, soy-free, and absolutely delicious!

  • Prep: 5 mins
  • Yields: 1 cup (8 servings)


1 (14-oz.) can full-fat unsweetened coconut milk OR coconut cream from a carton, refrigerated overnight

1/2 tsp teaspoons fresh-squeezed lemon juice

pinch sea salt

4 tsp nutritional yeast (optional, gives it a savory flavor)


1Carefully open the refrigerated coconut milk or cream and spoon the coconut solids at the top into a medium mixing bowl. (Save the liquid for smoothies!)

2Using an electric mixer, beat in the lemon juice and sea salt and nutritional yeast (if using) until smooth and creamy.

3Refrigerate until firm, then spread on your favorite wrap or gluten-free English muffin or add a serving to your morning smoothie.

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