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Vegan Veggie Cream Cheese

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 servings 1x


The best vegan and paleo-friendly vegetable cream cheese!


  • 1 cup raw (not roasted) cashews, soaked overnight in water
  • 1 clove of garlic
  • 2 tbsp olive or avocado oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp sea salt
  • Optional: 1 tbsp nutritional yeast (will lend a darker color)
  • ~ 1/2 large carrot, julienne sliced (i use a julienne peeler)
  • 3 green onions, chopped
  • ~1-2 tbsp red onion, finely diced
  • Optional add ins: jalapeƱo, celery, cucumber


  1. Rinse and strain the soaked cashews. Add cashews, garlic, oil, lemon juice, apple cider vinegar, salt, and nutritional yeast (optional) to a high speed blender. Blend until completely smooth- this may take a couple minutes and you will have to scrape down the sides occasionally.
  2. Stir in veggies with a spatula or spoon. You can add any amount and types of veggies that you like! Store in the refrigerator for up to 5 days.