closeup flatlay of bagels with vegan cream cheese

Homemade Vegan Cheese

Course Pantry
Cuisine American
Keyword best non dairy cheese, make vegan cheese, vegan cheddar cheese recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 cups each, approximately
Author Daytime Vegan


Cheddar Cheese Sauce:

  • 1 zucchini peeled and roughly chopped
  • 1 cup raw plain cashews
  • 1/3 cup nutritional yeast
  • 1 tablespoon granulated garlic or garlic powder
  • 1 tablespoon granulated onion or onion powder
  • ½ cup roughly chopped roasted red peppers
  • 1 heaping tablespoon coconut oil
  • Salt to taste
  • 1 cup water filtered if possible

Garlic Herb Cream Cheese Spread:

  • 1.5 zucchinis peeled and roughly chopped
  • 2 cups raw plain cashews
  • 3 heaping tablespoons nutritional yeast
  • 1.5 tablespoon granulated garlic or garlic powder
  • 1 teaspoon granulated onion or onion powder
  • Salt to taste
  • Juice of 1 lemon
  • ¾ cup water filtered if possible
  • ¼ cup chopped green onions
  • ¼ cup chopped parsley curly or flat leaf


Cheddar Cheese Sauce:

  1. Blend everything together until completely smooth.

Cream Cheese Spread:

  1. Blend the first 8 ingredients until completely smooth. Use a food processor if you prefer.
  2. Pour the mixture in a mixing bowl and add the green onions and parsley. Thoroughly mix everything, put it in a container, cover it, and refrigerate for about 5 hours, or until the cheese is chilled and slightly firmer.
  3. If you can’t wait to dig in, then you can skip the refrigeration step! These cheese spread does taste better after it has chilled in the fridge and the flavors have had time to infuse into the cashew mixture.

Recipe Video

Recipe Notes

When blending the Garlic Herb Cream Cheese Spread, add a little more water, maybe ¼ cup, if the cashew spread seems too thick and is not blending smoothly enough.


When making the Cream Cheese, use the other half of the zucchini as a veggie to dip in the cheese so it doesn't go to waste and you have a healthy snack!