Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the vegan cream cheese will be.
After soaking, drain well and discard water.
Pour all the ingredients into the blender and blend for a few minutes until you have a creamy mixture.
Transfer to a ramekin or glass bowl and cover.
Chill the vegan cream cheese in the refrigerator for 8 hours before serving. This will let the flavors develop and the texture thicken a bit.
Use this cream cheese as you would regular cream cheese in your favorite recipes!
Notes
The vegan cream cheese tastes best at room temperature, like most cheeses. I recommend letting it sit at room temperature for ~15 minutes before serving.
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