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a hand holding a bagel with vegan cream cheese over a white plate

Vegan Cream Cheese with Cashews

This vegan cream cheese is incredibly creamy, garlicky, and super delicious spread on a fresh bagel or toast. And it's ready in just 5 minutes! 
Course Breakfast, Dip
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Calories 217kcal
Author Sina


  • high speed blender


  • 1 1/2 cups cashews
  • 4 tablespoons unsweetened soy yogurt
  • 1 clove of garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon dried herbes de Provence
  • 3 tablespoons fresh chives, cut into rings
  • 2 tablespoons cress
  • black pepper, to taste


  • Soak the cashews in water for at least 4 hours. If you want to make it easier for your blender you can also soak them overnight.
  • Drain the cashews and put them in a high speed blender together with the unsweetened soy yogurt, the garlic, the nutritional yeast, the lemon juice, salt, and the herbes de Provence.
  • Process until smooth. This will take about 3-4 minutes depending on your blender. You want the cashew cream cheese to be super smooth without any chunks.
  • Season with black pepper and stir in the fresh chives and cress. Enjoy!


  • Soak the cashews for at least 4 hours. For best results, you should use a high speed blender. Be patient, it will take a while!
  • Don't cut down the recipe to a smaller batch size as most blenders need a certain amount of cashews to process them into a smooth cream. 
  • It's really important to use unsweetened plant-based yogurt. 
  • This recipe freezes really well. Freeze it in a small container and it will last in the freezer for around 2-3 months.


Calories: 217kcal | Carbohydrates: 13g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 198mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2.4mg | Calcium: 44mg | Iron: 7.2mg