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This perfectly tangy and creamy cashew cream cheese is naturally cultured with probiotics! Just 2 ingredients are required to make the best vegan cream cheese!

Close-up of vegan cream cheese on a toast with basil leaves

This cashew cream cheese is by far one of the recipes I have been making the most. It is super simple, rich and tangy, and incredibly versatile. It can be used on toast, bagels, stirred into pasta, and more! Plus, it’s cultured and packed with healthful bacteria!

⭐️ Why You Should Try This Recipe

  • It’s super easy: Just blend the cashews with water, stir in the probiotics, and let it ferment. Nothing more!
  • It’s naturally cultured: Meaning this vegan cream cheese is PACKED with good bacteria, helping with digestion and improving immunity.
  • It’s incredibly versatile: Use it to make sweet or savory dips, pasta sauces, and dips, or use it as is on toast or bagels.

🥛 Ingredient Notes

This vegan cream cheese recipe requires just 2 ingredients:

  • Cashews – Use raw cashews. As opposed to roasted cashews, raw cashews have a very neutral flavor, making them perfect for this recipe.
  • Probiotics – To help the cream ferment. I used Acidophilus capsules, but almost every type of probiotic will work.
  • Sea salt – Optional, but it helps enhance the overall flavor.
Ingredients to make vegan cream cheese, cashews, probiotics, salt

🥣 How to Make Vegan Cream Cheese

This recipe consists of two steps: blending the cashews into a cream and culturing it.

Make the cream

First, soak raw cashews overnight or for at least 6 hours. This step softens the cashews and helps get a super creamy texture.

Once cashews are soaked, drain them and transfer them to a high-speed blender (or food processor). Add water and blend until smooth. You should get a thick and smooth texture.

Cashews soaking in water


Next comes fermentation. Transfer the cashew cream to a clean jar or bowl and stir in two capsules of probiotics. Simply open the capsules and add the powder to the cashew cream. If you have probiotics in powdered form, use about 1/8 of a teaspoon.

For information: the probiotics capsules I use here are the Advanced Acidophilus Plus and contain 500M microorganisms. You don’t have to use this specific strain, but if your probiotics are stronger than that, use less.

Finally, cover the jar or bowl with plastic film to touch (the plastic film should be in contact with the cashew cream to prevent it from drying on top) and let ferment at room temperature for 12-48H.

During summer, 12 hours is enough for the cream to get a tangy flavor. During winter, it might take up to 48 hours. You know the cashew cream is done when it has a light texture with small air bubbles and a tangy flavor.

Soaked cashews in the bowl of a blender

Note About The Consistency

You can easily adjust the consistency of your cashew cream by increasing or decreasing the amount of water.

  • For a thick and spreadable cream cheese: use the recommended amount in the recipe. This yields cream cheese that can be used in sandwiches, on toast, etc.
  • For a slightly softer texture: add an extra 1/4 cup of water. This will give you a cashew cream that is perfect to use as a dip.

🥯 Where to Use It

This cultured cashew cream cheese is so versatile! It can be used in:

  • Sandwiches or bagels
  • Toasts: For example, in this Cream Cheese & Roasted Pumpkin Toast.
  • Burgers: To add freshness and subtle cheesiness.
  • Mashed potatoes: Incorporate a few tablespoons of cashew cream cheese into mashed potatoes for extra creaminess and a hint of tanginess.
  • Bakes or lasagna
Vegan cream cheese in a blender

🥬 How to Flavor It

Now comes the fun part: flavoring the cream cheese! You can opt for the following:

  • Original: Simply season with salt for a plain version.
  • Chives & Garlic: Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced.
  • Smoky: Add 1/2 tsp of smoked paprika and 1/4 tsp ground cumin. You can also add a few drops of liquid smoke.
  • Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed.
  • Be creative: You can also make a sweet version by adding cacao powder, cinnamon, or raisins!


Can I skip the fermentation step?

Yes, if you are in a hurry, you can omit the probiotics and add 3-4 tablespoons of lemon juice. Alternatively, you could replace the water with vegan yogurt.

My cream cheese is too tangy. What happened?

You probably let it ferment for too long or at a too-warm temperature. Next time, let the cream cheese ferment in a colder room.

My cream cheese is not tangy after 24 hours. What can I do?

Depending on the temperature and probiotics used, it can take up to 48 hours for the cream cheese to get a tangy flavor. Let it ferment for another 10-12 hours and taste it.

Can I use this vegan cream cheese to make cheesecake?

Unfortunately, no, I didn’t get good results with it.

How long does vegan cream cheese keep?

This vegan cream cheese will keep for up to 1 week in the refrigerator.

Close up of vegan cream cheese on toast

I hope you are going to love this vegan cream cheese! It’s a MUST-HAVE recipe for anyone trying to reduce their dairy consumption!

Let me know in the comments if you try this recipe!

Vegan cream cheese on bread slices
Vegan Fermented Cashew Cream

The Best Vegan Cream Cheese

5 from 10 votes
Author: Thomas Pagot
Rich and perfectly tangy cashew cream cheese that is naturally fermented! Delicious in sandwiches, toasts, or stirred into curries, soups, and more!
Prep Time : 15 minutes
Fermentation : 1 day
Total Time : 1 day 15 minutes
Servings 2 cups cashew cream
Calories 197 kcal


  • 2 cups raw cashews soaked overnight
  • 1/2 cup water
  • 2 capsules probiotics I used Solgar's Advanced Acidophilus Plus
  • salt to taste


  • Drain the cashews and transfer them to a high-speed blender. Add the water and blend on high speed for about 30 seconds or until the cashew cream is very smooth.
  • Next, transfer the cashew cream to a clean jar or glass bowl. Open the probiotics capsules and add the powder to the cashew cream. Use a wooden spoon to stir.
  • Cover the cashew cream with plastic film to touch and let ferment in a dark place, at room temperature, for 12-48 hours. During warm months, the cashew cream just needs about 12 hours to ferment, while in the winter, it can take up to 48 hours. You know the cashew cream is ready when you see small air bubbles have formed. It should have a tangy flavor but should not taste sour.
  • Once fermented, refrigerate the cashew cream for at least 2 hours before using it, as it tastes better chilled. Add salt to taste and use in sandwiches, toasts, bagels, etc.
  • This fermented cashew cream cheese will keep for up to 1 week in the refrigerator.


To flavor the cream cheese: 
  • Original: Simply season with salt for a plain version.
  • Chives & Garlic: Stir in 1/3 cup of finely chopped chives and 3 cloves of garlic, minced.
  • Smoky: Add 1/2 tsp of smoked paprika and 1/4 tsp ground cumin. You can also add a few drops of liquid smoke.
  • Seaweed: Stir in 3 tablespoons of finely chopped rehydrated seaweed.
  • Be creative: You can also make a sweet version by adding cacao powder, cinnamon, or raisins!


Serving: 0.25 cup | Calories: 197 kcal | Carbohydrates: 11.2 g | Protein: 5.2 g | Fat: 15.9 g | Fiber: 1 g | Sugar: 1.7 g
Course : Appetizer, Condiment, Side Dish
Cuisine : American, French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

The Art of Vegan Cheese Making

🧀 25 Mind-Blowing Vegan Cheese Recipes!

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  1. Thanks for the recipe. Your recipes are my favourite from the internet. Your vegan fish was sensational.

    I wanted to share my tofu fresh cheese with you. It starts with me buying the Chinese 4 litre soy milk. In Vancouver we have a very large Chinese population so that part is easy to find. I buy it because it is much cheaper than buying the two quart SILK or other brand alternative milks. I like soy milk (NON-GMO) best. I also like Almond, but the politics behind Almond milk …. oh never mind. Anyway, I buy 4 litres at a time and often (especially since my son moved out) some of it goes sour. I put the sour milk in a jar, in a hot water bath. within a few hours it has separated. I pour off the whey which I use for many other things… bread liquid, pickling vegetables, etc… the list goes on.

    I take the curds and depending on what I want it to taste like, I add lemon juice and nutritional yeast and spread it on crackers, bread, use as dips etc. I almost always have some in the fridge.

    You are great!

    1. Thanks so much for your kind words Jeannie!
      Natural soy milk is definitely the best, it’s much better than those tasteless commercial brands! Thanks for sharing 🙂

  2. Fantásticas tus recetas.
    Sugerencia:somos muchísimas las personas que te seguimos de habla ESPAÑOLA.
    ¿Podrías traducir los vídeos de YouTube al
    Español? Muchísimas gracias.
    Un saludo desde Las Islas Canarias en España.

  3. Thus looks interesting. Could I use a little milk kefir instead of probiotic capsule?
    Thanks, Elaine

  4. Just curious if stirring in the probiotics has to be done with a wooden spoon? Would silicon or metal induce a bad reaction from the bacteria?

  5. 5 stars
    Made this and love it. I used a liquid coconut kefir probiotic made in Nova Scotia and there were bubbles within 12 hours. It is tasty as it but I plan to add some herbs to part of the batch for variety.

  6. 5 stars
    I have been making fermented cashew cream for years. Sometimes I add coconut milk instead of water. Always wonderful result, perfect for soups or replacing cottage cheese

  7. 5 stars
    I was wondering if this recipe is the updated version of the cultured cream cheese recipe found in your ebook or simply a different version? I made the cultured cream cheese the other day with mesophilic culture and it turned out amazing! I was totally blown away by how similar to non-vegan cream cheese it was with its tanginess.

    Going forward, would you recommend the acidophilus over the mesophilic culture?

    1. It’s not an updated version. Mesophilic culture is not resonating with many people, so to make it simpler I went with probiotics for this recipe.
      If you have mesophilic and can find it easily, I definitely recommend it over the probiotics. The flavor is slightly better and more complex in my opinion.

    1. Hi Rebecca,
      I haven’t tried but I think using tofu will not yield the same rich and creamy texture. I’m also not sure how it would ferment.

  8. Hello!

    I love your recipes, thank you so much for all the work that is behind them.
    Regarding the translation into Spanish, I’m from Spain, I speak English and I can do it for free, it would be my pleasure if more people can access this amazing blog.



  9. In your camembert recipe you say it’s okay to use mesophilic as a substitute for probiotics. Is it also okay to substitute mesophilic for the probiotics in this recipe?

  10. I wanted to thank you for your wonderful recipes. I have used your cashew cream cheese recipe many times and it is wonderful. I used to just soak and then puree cashews and add lemon juice but it never had the tanginess of real cream cheese. Then I downloaded your free cheese book and started using your recipe (with probiotics) of cultured cream cheese. Brilliant! The other day, I accidentally used too much water in blending the cashews but I fermented it anyways and it came out like a lovely crème fraîche. Thanks for all the positivity and wonderful recipes you are sharing on this blog.

  11. 5 stars
    Hi, two questions; 1-can we add fresh garlic and herbs at the same time with probiotic? or should we add extras including salt after fermenting? 2- which one is better; garlic powder or fresh minced garlic? Thank you!

    1. Hi Afsan,
      I would add those after fermenting, to make sure it doesn’t affect the fermentation process. Fresh garlic will yield a nice flavor.

  12. 5 stars
    Hi! I’m making your ebook cream cheese recipe, and when you say to cover with plastic wrap “to touch”, does that mean to touch it to the surface of the cheese, or the top of the jar? Also with the mesophilic culture, will it work to use 1/4 cup of the fermented cream cheese as a starter (like with yogurt) in subsequent batches? Will I still need to add a little additional culture too? Thanks!!! Julie

    1. Hi Julie,
      Yes, I mean the plastic wrap should touch the surface of the cream cheese to prevent it from drying.
      I believe using some of the fermented cream cheese as a starter should work without having to add more culture!

      1. Thank you so much! The cream cheese is delicious with the mesophilic culture! I’ve done it with probiotics before, but this culture is new to me. Thank you for sharing all your amazing recipes!

  13. I’m confused about the winter vs summer portion of the recipe. Indoor temps are the same year round. Is the dish supposed to be placed outside?

  14. I Thomas
    in this recipe you use Acidophilus, whereas in the book, you advise Mesophilic.
    Which is the difference between them?
    Furtermore, I’d like to learn about probiotics. Could you please advise me on a book or something like that where I could increase my knowledge?
    Thanks a million.

    Ps. I’ve just tried your Creme Caramel…I felt over the moon! I also added a small pinch of tumberic!

    1. Hi Tania,
      Mesophilic yields a more buttery, slightly less acidic flavor. Some brands of acidophilus contain too much probiotics (unless you use the one I recommend) and can make the cream turn bad while with mesophilic you won’t have that problem.

      Unfortunately I don’t have any book to recommend, I learned most of it online and by testing.

      Glad you liked the creme caramel 😉

  15. 5 stars
    Hi Thomas !
    Thank you for this wonderful recipe (and all the recipes on your website !). Never failed me.

    I like to experiment so I was wondering if I could do something similar halfway through greek yogurt/cream cheese by straining soy yogurt for 6h then mixing probiotics and let it sit at room temp for 12h.
    What do you think ?

    1. Hi Cass,
      Thanks for your kind words 😉
      Well, I am not sure why you would want to culture yogurt again? Straining the yogurt will give you a thick texture with a tangy flavor already.

  16. I’m excited to try this recipe! How much mesophilic culture should I add to this recipe, in place of the probiotics? Also, do you think it would work if I used a combination of macadamia and cashews in this recipe? Thanks!

  17. Beautiful recipe Thomas, thank you. I have made it before with excellent results. Delving into Keto, I thought I’d try it with Brazil nuts. It worked great – soaked as per the recipe and just needed more water to get a smooth consistency (and next time I will blanch the Brazils to remove any brown skin). I let it ferment, and once it was done, I sprinkled in some psyllium husk to thicken it up. It wasn’t overly watery anyhow – and an option was to also strain it through a bag, but I wanted to try the psyllium to see what it did. I found it very successful.