This creamy rich soy free vegan cream cheese recipe is the perfect bagel topper and dairy free cheese board spread!
recipe originally published February 4, 2018
TABLE OF CONTENTS - jump to any section:
Homemade cream cheese recipe
Our favorite “plain” cream cheese!
Ultra creamy and super easy to make, this is a recipe you will make again and again. Versatile and customizable – add your favorite herbs, jams, fruit – this plays well with so many flavor additions.
The star of your cheese board is this dairy free cream cheese. Right out of the gate I want to impress on you that this is a soy free vegan cream cheese recipe. (If I was talking on Instagram, there’d be hand claps between each word for emphasis.)
Soy Free Cream Cheese
I happily consume soy often, AND as a recipe developer I consider it the top two allergen, among my readers anyway. Soy and gluten are my most requested ingredients for substitution, so when a recipe doesn’t have it, I want to make sure you all know!
Also known as my new favorite base recipe for vegan cream cheese. Since the first cheese board over the holidays, this recipe has become a standard in our kitchen. I have made this as is several times, and I have mixed it up by mixing in herbs and other flavors…
How To Make Dairy Free Cream Cheese
Our method gives you not only a soy free vegan cream cheese, but an oil free option as well.
This recipe calls for macadamia and cashew nuts, but we have used all cashews with good results.
Making vegan cream cheese could not be much easier than this recipe! So quick and easy to blend the ingredients, then transfer to a cheesecloth lined container and…
wait.
The majority of this method is the waiting time. I think you will agree it is worth the wait.
Fermentation Facts
Fermentation has been used for thousands of years as a way to preserve foods, and modern research has now confirmed the health benefits of this process, which ranges from the improvement of various intestinal inflammatory conditions, to building a stronger immune system.
According to Kirsten Tillisch, MD, chief of integrative medicine at the Ronald Reagan UCLA Medical Center, the microbes in the gut can determine whether or not we will develop other conditions that extend outside the gut, including “obesity, cancer, anxiety, and depression.”
In fact, research shows that some fermented foods like kimchi and sauerkraut may even help in the fight against superbugs — those virulent strains of bacteria, viruses, and fungi that have become stronger and are now resistant to most of our medicines — when our best antibiotics fail!
Dairy Free Cream Cheese
If you just have to spread cream cheese on bagels or toast, you’ll love this dairy free, fermented version that has all the flavor and loads of probiotics to give your health a boost.
This delicious and creamy dairy free cream cheese has a delicate macadamia nut flavor. Unlike dairy based cream cheeses, this vegan cream cheese recipe is packed with health promoting beneficial bacteria.
It’s simple to make but does need about twelve hours to culture and a couple of hours to set.
More Dairy Free Cheese Recipes
- Vegan Goat Cheese
- Vegan Boursin
- Vegan Brie
- Pumpkin Basil Cheese Ball
- Spicy Chorizo Queso
- Melty Pizza Cheese Dip
Did you make this soy free vegan cream cheese?
Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!
Soy Free Vegan Cream Cheese
As a bagel topping or a cheese plate spread, this soft set, mildly flavored spreadable cheese is the perfect base recipe!
Ingredients
- ½ cup raw, unsalted macadamia nuts *see notes
- ½ cup raw, unsalted cashews
- ½ cup + 3 tablespoons filtered water, divided
- contents of 1 probiotic capsule, or ¼ teaspoon probiotic powder
- 3 fresh Medjool dates, pitted
- ⅓ cup coconut oil * see notes
- ¼ teaspoon sea salt
Instructions
- In a glass or ceramic bowl, combine the macadamia nuts, cashews, ½ cup water, and the probiotic capsule (discarding the empty capsule shell) or probiotic powder; stir until mixed, and cover.
- In a separate bowl, mix the dates with remaining 3 tablespoons of water, and cover. Allow both to sit overnight for twelve hours.
- In a blender, combine both mixtures, and the salt, and blend until smooth. Add the coconut oil and continue blending. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.
- Pour into a cheesecloth lined dish or mold. Refrigerate for one to two hours, or until it is set. Store in refrigerator, covered, for up to one month.
Notes
Tangy cream cheese
For a tangy cream cheese with no sweetness, omit the dates completely.
No Macadamia nuts
In place of macadamia nuts, this recipe also works with 1 cup cashews.
No oil
We have successfully made this recipe several times without using oil – sometimes a small amount of additional water is needed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1 ounceAmount Per Serving: Calories: 113Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 69mgCarbohydrates: 1gFiber: 2gSugar: 3gProtein: 4g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
This creamy rich dairy free cream cheese recipe is shared with permission from The Cultured Cook by Michelle Schoffro Cook. Dr. Cook is a certified herbalist and a board-certified doctor of natural medicine, holding advanced degrees in health, nutrition, orthomolecular nutrition, and acupuncture.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Mimi says
I am allergic with cashew so can I make this with only macadamia nuts? Thanks
Kristina Sloggett says
hi Mimi - I am inclined to think yes, you should be able to use only macadamia? I feel like a macadamia is a slightly softer nut than cashew - so the consistency of the cheese may be softer? perhaps reduce the amount of liquid by a tablespoon or two?
please let us know if you try - enjoy!
Megan says
DANG! That looks just like the real thing! Super impressed.
Jereann Zann says
I really miss cream cheese, I’ll have to give this a try! Looks delicious!!
Alisa Fleming says
This cheese looks heavenly! I find it so interesting that you added dates to it, too! Does it have a sweet finish?
Kristina Sloggett says
maybe a little sweet? to me, it wasn't really sweet (and I am not an overly sweet fan, at all). someone else commented that they've made it and didn't like the sweet from the dates, so I suppose different palates will react differently. I just thought it was ... less tangy? I have definitely taken this base recipe and added savory herbs / etcetera, and it was good!
Alicia says
Ummm. yes!! This looks amazing. I've been experimenting with coconut cream cheese but it melts on hot bagels. Excited to try this recipe!!
Madison Haycock says
This looks so incredibly delicious! I can't wait to try making it!
Dreena says
Kristina, this cheese looks beautifully creamy and luscious - I love mac nuts!!
Leslie says
I am truly amazed at how nicely this spreads on bagels.
Amanda says
This looks yummy. Is it just for spreads and dips, or could it be used in recipes?
Kaila (The Wanderlust Celiac) says
What a beautiful texture (especially for a vegan cream cheese). I'd love this on some crackers!