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Vegan Garlic Cream Cheese

Looking for a plant-based alternative to cream cheese? Then my vegan garlic cream cheese is just the thing for you! It consists of only a few ingredients and is ready within 5 minutes. The vegan cream cheese is soy-free and gluten-free.

vegan garlic cream cheese

There are many variations of plant-based cream cheese alternatives to make. Here I would like to introduce you to one of my favorite. The vegan garlic cream cheese is incredibly quick to make yourself. The only thing that takes a long time is soaking the cashews. But you can just do that overnight. Then you just throw all the basic ingredients in the blender and blend until you get a creamy consistency.

Then you can season the plain cream cheese as you like. I like fresh herbs best, like parsley and chives. These go great with the garlic flavor.

The cream cheese is gluten-free, soy-free and also free of preservatives. In addition, you can determine the amount of salt yourself. This makes the vegan cream cheese a healthier alternative.

You can use the cream cheese as a spread on fresh bread, but also as a filling for pasta dishes, for example. In a sealed container, the cream cheese can be stored in the refrigerator for 5 to 7 days. If you do not tolerate cashews, you can also use sunflower seeds or almonds as an alternative.

Vegan Garlic Cream Cheese

Course: spreadDifficulty: easy
Prep time


Rest time




  • 0.5 lb Cashews

  • 2 Tbsp. Nutritional Yeast

  • 3 Tbsp. vegan Yoghurt

  • 1/2 Lemon

  • 1 Garlic clove

  • Herbs of choice

  • Salt


  • Soak the cashews in water overnight.
  • Pour off the water. Blend the cashews with Nurtritional yeast, yogurt, garlic and the juice of the lemon to a creamy consistency.
  • At the end, add herbs of your choice and some salt to the cashew cream.

Recipe Video


  • In a sealed container in the refrigerator, the cream cheese will keep for about 5-7 days.

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