Vegan Blueberry Cream Cheese made with cashews, lemon juice and apple cider vinegar to give a sweet and tangy perfectly flavored cream cheese. Dairy-free, oil-free and so easy to make!
Oh yes, I’m back with another vegan cream cheese recipe. After the success of my Smoky Black Pepper Cream Cheese, I got several requests for sweet cream cheese and fruit cream cheese flavors. Now, I’m completely honest, I much preferred my smoky cream cheese over this one, but that is because I’m not a big fan of fruit in general. However, both my husband and daughter LOVE fruit and loved this blueberry cream cheese. Total success.
I specifically got a request from one of my readers, Estee, who wanted a strawberry one. Well, that flavor is still in trial mode. One more trial in fact…not as simple as I thought it would be, since strawberries have so much water in them, the cream cheese didn’t set up well. But don’t worry, I will figure that one out….I’m almost there.
So, in the meantime, we have some gorgeous, vibrant Vegan Blueberry Cream Cheese. I mean, seriously, look at that color.
These have much less water in them (than strawberries) and I used only a 1/4 cup to blend in with the base, changed a couple of ingredient amounts and then stirred in 2 tablespoons of blueberries at the end for extra flavor and voila, perfection. Blending up anymore than the 1/4 cup would make the cheese too watery. It was literally perfect at this amount. To make sure it had enough blueberry flavor, I then stirred in 2 tablespoons of whole blueberries at the very end before chilling in the fridge.
With just 6 ingredients and a food processor, you are good to go. Instead of bagels this time, I used English muffins because they were whole grain and lighter. Toasted them first and they were a delicious breakfast!
Other Vegan Cream Cheese recipes:
Blueberry Cream Cheese
Ingredients
- 1 cup (140g) raw whole cashews (soaked at least 12 hours, the longer the better and the smoother your cheese will be)
- 1 1/2 tablespoons lemon juice fresh
- 1/2-1 tablespoon dill pickle juice, to taste
- 1/2 teaspoon apple cider vinegar
- 1/8 teaspoon fine sea salt
- 1 tablespoon pure maple syrup (do not omit, this brings out the blueberry flavor)
- 1/4 cup fresh blueberries (do not use frozen! + 2 extra tablespoons for stirring in at the end)
NOTE
- Don't be tempted to add extra blueberries or it can water down the cheese and affect it from setting up.
Instructions
- Important: I would suggest prepping this 2 days before you want to eat it, for the best results. You must soak the cashews 12 hours or so. I soaked mine about 16 I think. You should literally be able to crumble them after soaking, that's how soft you want them. Trust me, I tried a quick boil method with the cashews and it was not as silky smooth or best in flavor. This recipe uses very little water, so trying to skip the long soaking method will affect the results.
- After your cashews have soaked, drain them well and add to a food processor. Add the lemon juice, pickle juice and apple cider vinegar. Process until a somewhat smooth paste forms. Scrape the sides down well and process again. It doesn't have to be perfectly smooth at this point.
- Sprinkle the salt around on the cheese mixture, and add the syrup and blueberries. Process until mixed, scrape down the sides and process for several minutes. Walk away and let it run until completely smooth. The longer it runs, the smoother it will be.
- Taste it and if you want it sweeter, add a little more syrup, but keep in mind the blueberry cream cheese flavor will be more prominent after it has become very chilled in the fridge. You will also be stirring some blueberries in as well for flavor.
- Scrape all the cream cheese out and add it to a container or bowl. Stir in the 2 tablespoons of blueberries and place in the fridge to completely chill and firm up over night or several hours. Enjoy!
Notes
Nutrition: I didn't really know how many servings to state this as, since it will be all dependent on how much you load the cheese on your bagel or the purpose you use it for, but it will give substantially enough for at least 6 bagels, so that's how I calculated it.
144.25 calories, 10.2 g fat, 10.7 carbs, 4.2 g protein, 4.3 g sugar, 38.8 mg sodium
This is incredible! It tastes just like cream cheese. I can’t even taste cashews! Mine didn’t turn out quite as blue, but it tasted amazing. I am trying your smoky black pepper recipe next!
Yay, that is amazing feedback! Thanks so much Emily!
In the process of making this. My cashews have been soaking for 19 hours. Getting ready to pull them out and start! I don’t need this dip until next Sunday for a party. Can I make it today and freeze it until Friday and then transfer to refrigerator?
Hi Christine! I’ve honestly never tried freezing it, so I’m not sure. Freezing it will likely add lots of iciness, so I’d recommend after thawing it, reblending it so it’s smooth again. Next time, just make it 2-3 days in advance, as it’ll still be good on the fridge.
What nut do you suggest if cashews are not an option?
thanks
sue
Hi Susan, I don’t suggest any sub unfortunately. Cashews are key to this cream cheese working out texturally. If you are allergic to cashews, I would try googling tofu cream cheese recipes, since this recipe relies specially on cashews being used.
Hi, do almonds work? I’m looking for a sweet almond cheese recipe. Something that goes with cinnamon nut thin crackers! :-). Thanks!
Hi Kelly, I really don’t think almonds would work as well, not as creamy, but I have only tested it with cashews, so I really can’t say without testing it. Almonds don’t get as creamy as cashews, so definitely would need to soak them 8-12 hours first before trying.
Do you think it’s possible to use saurkrout liquid instead of dill pickle juice. Just curious as it tends to have a more acidic kick and sour flavor, or do you think it will be too much?
Hi Liz! I honestly have no idea. I have never used sauerkraut as I’m not a fan of it, so I have no idea what the brine tastes like or if it would work, honestly! If it is salty and acidic like dill pickle juice is then I *think* it would work, but I can’t say for sure having not tried it myself.
Hello Brandi, thank you! I will try that way next time!
I just used normal pickle juice and 1 tbsp, and the same amount of blueberries you said. I don’t know what’s wrong. Maybe if I try a little less pickle juice? Or could it be that I had frozen blueberries which I defrosted in warm water? Thank you for your answer
Hi Tia, yes, that is definitely likely what is causing the more pronounced pickle taste. I noted specifically not to use frozen above in the recipe. Frozen blueberries have more water in them and a more diluted flavor, therefore I think is why the blueberry flavor didn’t come through strong enough. I would make it next time with fresh berries and you could also try using half the pickle juice next time if you want.
Hello, I was so excited to make this cream cheese, it looks amazing! I followed the instructions, but I can taste the pickle juice in it pretty strong. First I thought if I let it sit in a fridge for long time, it will help, but even after about a day of resting, still I can mostly taste the pickle juice 🙁 I don’t know why is that. Do you know what could be the problem?
Hi Tia! That is so odd. I never taste the pickle juice when I make this and all the other reviews have been great,as you can see above. Nobody has mentioned any pickle juice flavor. The blueberries should be masking it anyways. Did you maybe add too much? Did you add enough blueberries? Did you use just regular dill pickle juice?
Hi,
Is it possible to substitute the fresh blueberries with frozen blueberries?
Thanks.
Hi Kelly! I’m so very sorry, I seem to have missed this comment. Actually, fresh is best since frozen holds so much extra water, it would make the cream cheese too runny and diluted in flavor. Hope that helps! Let me know if you try it!
I made this following exact instructions and it was amazing! The next day I made the smoky black pepper flavor which I doubled because the blueberry one was so good. The smoky black pepper was just as amazing, so glad I doubled it. I’ll be making the strawberry version next since I already happen to have the dried strawberries on hand. Thanks so much for these, they will always be in my frig.
I’m so happy to hear that Nancy, thank you so very much for this feedback!! The smoky black pepper is my favorite one, I think I could live off of that stuff, haha!
Hello, I’m just curious – could a Vitamix work or should we definitely use a food processor?
Hi Drew, if you have the wide base Vitamix, it may work but you really need as much room as possible for it to move around because it’s very thick and with my vitamix (the tall thin container) it absolutely did not work.
My almost three year old is obsessed with eating purple foods, so she will love this!!! Even purple cabbage has been a big hit–yeah!!! I read you had difficulty with making a strawberry flavor because of the moisture content. Try making with freeze dried strawberries, that’s how I make my vegan strawberry buttercream which is amazing. Grind us the freeze dried strawberries first into a powder in your blender and you can add a few fresh diced strawberries if you like. The dried ones have an intense strawberry flavor which will work perfectly–good luck and thanks for all your great recipes!
Ha! I actually did that already, here is the link to the strawberry cream cheese! 🙂
https://thevegan8.com/2015/09/05/vegan-strawberry-cream-cheese/
This cream cheese is amazing. I’ve already made it 3 times in 1 week and I don’t feel bad about eating it at all…. and it’s so easy to make. 🙂
I’m so happy you love this blueberry cream cheese so much, thank you so much Amanda for the feedback!!