Sauerkraut brine is what makes this vegan cashew cream cheese. It creates that signature tang naturally while keeping the ingredient list extremely minimal. Creamy, easy to customize, and comes together quickly in a blender. Dairy-free, gluten-free, and genuinely better than any store-bought option.
If you follow me on Instagram, you know sauerkraut is a staple in my kitchen. I add it to avocado toast, salads, wraps, everything. Using the brine as a natural tang felt like the most obvious choice, and after a few recipe testing rounds, it became the only vegan cream cheese recipe I make.
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Vegan cashew cream cheese ingredients
Four ingredients and a blender are all you need to create a creamy dairy-free cream cheese.
- Raw cashews: soaked in hot water for at least 30 minutes. We want them soft to the touch so they blend well without any grittiness.
- Water: used to help the cashews blend into a creamy and spreadable consistency.
- Sauerkraut brine: This is the liquid from a jar of sauerkraut. It provides the subtle tang that makes this taste like "real" cream cheese, plus it adds probiotics and gut-healthy goodness. I use and love Wildbrine Organic Green Kraut.
- Everything bagel seasoning: folded in after blending for tons of flavor. See the variations section below for more options.
How to make dairy-free cashew cream cheese
1. Soak the cashews
Add raw cashews to a bowl and cover with boiling hot water. Let soak for at least 30 minutes or up to an hour for the smoothest texture. The longer they soak the easier they blend and the creamier the result. The cashews should be soft to the touch before blending.
2. Blend
Drain and rinse the soaked cashews and add to a high-speed blender or food processor. Add the water and sauerkraut brine. Blend on high for 1-2 minutes until completely smooth and creamy. Scrape down the sides halfway through to make sure everything is fully incorporated. If more liquid is needed, add just a splash more of kraut or water and blend again.
3. Add seasoning and chill
Scoop the cream cheese into a bowl and fold in the everything bagel seasoning. Cover and refrigerate for at least 30 minutes before serving. The cashews blend warm so chilling is essential. It sets the flavors and firms the texture into a perfectly spreadable consistency.
A few helpful tips
- Soak the cashews: don't rush this step. Thirty minutes is the minimum, but an hour gives you the smoothest, creamiest result.
- High-speed blender vs food processor: both work but give slightly different results. A high-speed blender creates a silkier, smoother texture. A food processor creates a slightly more whipped, airy texture. Pick based on your preferred texture or based on what you have.
- Taste before chilling: once blended, taste the cream cheese before adding seasoning and refrigerating. If it needs more tang, add a splash more sauerkraut brine. Taste again after you mix in the everything but the bagel seasoning and add more if needed (or just a pinch of salt).
- Customize the flavor: the base recipe is intentionally neutral, so it works with any seasoning. See the flavor variations section below for ideas
Vegan cashew cream cheese flavor variations
The base recipe is neutral by design — which means it takes on any flavor beautifully. Add 2-3 tablespoons of your favorite seasonings after blending and adjust to taste.
Everything bagel
The classic. Fold in 2 tablespoons of everything bagel seasoning after blending.
Jalapeño garlic
- 2-3 tablespoons minced pickled jalapeño
- 1 teaspoon fresh minced garlic or garlic powder
- Optional: a splash of the jalapeño brine for an extra kick
Brown sugar cinnamon
- 2 tablespoons coconut brown sugar
- ½-1 teaspoon cinnamon
More flavor ideas
Garlic and herb, chive and onion, strawberry, maple nut, cinnamon raisin — the possibilities are endless. My top tip for experimenting: scoop a tablespoon of the plain cream cheese into a small bowl and test your seasoning there first before committing to the whole batch.
Ways to use vegan cashew cream cheese
- On a bagel: the obvious choice. Try it on these homemade gluten-free bagels for the full experience.
- On toast or English muffins: spread generously and top with fresh microgreens, crispy tofu, and/or a sprinkle of red pepper flakes.
- With crackers or rice cakes: perfect for snacking or adding to a charcuterie board.
- As a veggie dip: pairs beautifully with fresh broccoli, cucumber slices, celery, carrots, and bell peppers.
- In vegan breakfast enchiladas: adds a creamy, tangy layer that takes them to the next level.
Storage
Store in an airtight container in the fridge for up to two weeks. It doesn't last more than a few days in our house, it's that good. Do not freeze. The texture becomes grainy after thawing, and it won't blend back to smooth.
📋 Recipe
Easy Vegan Cashew Cream Cheese (4 Ingredients)
Equipment
- high-speed blender or food processor
- measuring cups and spoons
- spatula
Ingredients
- 1½ cups raw cashews, soaked in hot water for 30 min-1 hour
- ¼ cup water
- 3 tablespoons sauerkraut brine (liquid from your favorite jar of sauerkraut)
- 2 tablespoons everything but the bagel seasoning
Instructions
- Add cashews to a bowl and cover with boiling hot water. Let soak for at least 30 minutes. The softer the cashews, the smoother the cream cheese will be. The cashews should br soft to the touch before blending.
- Drain and rinse the soaked cashews and add to a food processor or high-speed blender. Add fresh water and sauerkraut brine. Blend on high for 1-2 minutes unitl completeley smooth and creamy. Scrape down the sides as needed. If more liquid is needed, add a tablespoon of water or brine and blend again.
- Scoop into a bowl and fold in the everything but the bagel seasoning. Cover and refridgerate for at least 30 minutes before serving. The cashews will be warm from blending so chilling is essential.
Notes
- Overnight cashew soak: if prepping ahead of time, you can soak the cashews in water overnight in the fridge.
- Sauerkraut brine: I use Wildbrine Organic Green Kraut, typically found wherever your hummus is located in the grocery store.
- Storage: recipe yields about 1 cup of cream cheese and keeps in an airtight container in the fridge for up to two weeks. Do not freeze.
What did you think of the sauerkraut brine? Let me know your thoughts in the comment section below - I can't wait to hear from you. xo, Morgan
Michael says
Awesome recipe!
Morgan says
So glad you're loving it, Michael!