Vegan Sweet Cream Cheese

If you’re missing cheese in your vegan diet, or are simply allergic to dairy, rest assured. This vegan sweet cream cheese is as close to the Philadelphia brand cheese as it gets. The only difference is that, unlike the popular brands you get at your local grocery stores, this version does not include any ingredients you can’t pronounce; and I guarantee you the taste is out of this world. Plus you get to control the amount of sweetness in the cheese.

Jump to Recipe

Like most of my vegan cheeses, I opt for cashew as the base for their versatility. They have a mild flavor and when properly softened prior to blending, they can get extremely smooth and velvety, which is exactly what you need in a cream cheese. The first thing you need to do is soak the raw unsalted cashews in room temperature water for at least four hours, or just boil them for about 15 minutes until they become super soft. This is the same process I follow for my vegan cheddar cheese, vegan mozzarella cheese and vegan herbed cheese.

Only One Step to Sweet Cream Cheese

In your blender, add the soaked cashews, lemon juice, apple cider vinegar, agave syrup and water. Blend everything until smooth, and believe it or not, that’s it! Pour your vegan sweet cream cheese in a bowl.

This sweet cream cheese tastes much better than the Philadelphia brand (and some would say I’m biased… lol), no but for real, try it and let me know down below. Love it on toast and bagels. I’m currently experimenting this on vegan pizza and donut, will bring the recipes as soon as I finalize them. Until then enjoy and stay blessed always!