We are not kidding – this is seriously the BEST vegan cream cheese you will ever taste, bar none. No other cream cheese recipe comes close, and what’s more is that no commercial vegan cream cheese can touch it. When we first made and tasted it we couldn’t even believe it!

In fact, we had to test it on some carnivores because we weren’t sure whether our taste buds were deceiving us, but nope! They loved it too!

It’s fantastic on bagels or toast! And it’s so easy to make!

Now, credit where credit is due: Our recipe is based on Anastasia’s recipe over at the Slavic Vegan (and we note that she hasn’t posted since 2022, we hope that she is safe and ok). But we have, of course, made it our own.

Even though we use the organic Costco tofu for pretty much all of our other recipes, we make this with store-bought organic pre-pressed firm tofu. Also a word about the amount of salt: Yes, really a whole teaspoon, and it will taste salty at first, but it mellows, and tastes exactly like dairy cream cheese. But if you don’t use a full teaspoon you can taste the cashew (even with 3/4 teaspoon you can taste the cashew). There is something magic about the full teaspoon of salt.

The other great thing about this vegan cream cheese recipe, besides the incredible flavor, is that it’s so clean and healthful! Packed with protein, and relatively low fat (54g of fat in the entire recipe, which yields well over 2 cups, and how much cream cheese do you use at a time?)

And of course you can add flavorings to it, such as garlic or onion powder, chives, or really anything that you want!

Here’s the recipe.

The BEST Vegan Cream Cheese You Will Ever Have