This vegan veggie cream cheese is creamy, flavorful, and packed with fresh vegetables. Made with soaked raw cashews instead of dairy, it is a delicious dairy-free and soy-free cream cheese alternative that works beautifully as a spread for bagels, toast, English muffins, and simple breakfast plates.
If you love classic vegetable cream cheese but want a plant-based version, this cashew veggie cream cheese is a great recipe to keep on hand. The base is rich and smooth, while the chopped vegetables add crunch, color, and freshness. It is simple enough for everyday breakfasts but flavorful enough to serve as a healthy spread with snacks, brunch boards, or quick lunches.
The best part about this vegan cream cheese recipe is how easy it is to customize. This version includes crunchy carrot, red onion, and fresh green onion, giving every bite a balance of savory flavor and crisp texture. You can also add jalapeño if you like a little heat, or stir in cucumber for a cooler, fresher finish. Celery is another optional add-in if you want extra crunch.
This dairy-free veggie cream cheese is especially good spread over a toasted bagel, sourdough toast, or an English muffin. For a more filling breakfast, serve it with an egg on top, or pair it with avocado, spinach, and extra vegetables. Adding fresh vegetables on the side is an easy way to make the meal more satisfying while adding texture and fiber.
Cashews make an excellent base for vegan spreads because they blend into a naturally creamy texture once soaked. For the smoothest result, soak the raw cashews overnight in water before blending. After soaking, rinse and drain them well, then blend with garlic, oil, lemon juice, apple cider vinegar, and sea salt. Nutritional yeast is optional, but it can add extra savory flavor and will make the color slightly darker.
Once the cashew base is blended until completely smooth, the vegetables are stirred in by hand. This keeps the vegetables crisp and prevents the spread from turning watery or over-processed. The finished cream cheese can be stored in the refrigerator for up to five days, making it a useful make-ahead option for busy mornings.
Whether you are vegan, dairy-free, soy-free, or simply looking for a fresh homemade spread, this vegan veggie cream cheese is a simple recipe worth trying. It is creamy, bright, savory, and full of real vegetables, with plenty of room to adjust the mix-ins to your taste.
Vegan Veggie Cream Cheese
- Author: Mia Zarlengo
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
Description
A creamy vegan and paleo-friendly veggie cream cheese made with soaked cashews, fresh lemon juice, garlic, and crisp vegetables. This dairy-free, soy-free spread is perfect for bagels, toast, English muffins, and easy make-ahead breakfasts.
Ingredients
Scale
- 1 cup raw cashews, not roasted, soaked overnight in water
- 1 clove garlic
- 2 tbsp olive oil or avocado oil
- 2 tbsp fresh lemon juice
- 1/2 tsp apple cider vinegar
- 1/2 tsp sea salt
- Optional: 1 tbsp nutritional yeast, noting that it will make the spread darker in color
- About 1/2 large carrot, julienne sliced
- 3 green onions, chopped
- About 1–2 tbsp red onion, finely diced
- Optional add-ins: jalapeño, celery, or cucumber
Instructions
- Rinse and drain the soaked cashews well. Add the cashews, garlic, oil, lemon juice, apple cider vinegar, sea salt, and optional nutritional yeast to a high-speed blender. Blend until the mixture is completely smooth and creamy. This may take a few minutes, and you may need to pause and scrape down the sides as needed.
- Transfer the blended cashew cream cheese to a bowl. Stir in the carrot, green onions, red onion, and any optional vegetables using a spoon or spatula. Adjust the amount and type of vegetables to your preference.
- Serve as a dairy-free cream cheese spread on bagels, sourdough toast, English muffins, or with extra fresh vegetables. Store leftovers in an airtight container in the refrigerator for up to 5 days.