• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Breakfast / Vegan Smoky Black Pepper Cream Cheese

Vegan Smoky Black Pepper Cream Cheese

15.3Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

VEGAN SMOKY BLACK PEPPER CREAM CHEESE

If there is one major thing I’ve missed since going vegan, it is CREAM CHEESE. One of my favorite things I indulged in the past was cream cheese on a toasted bagel. That irresistible, incredible, bold tang of cream cheese that is insanely delicious. The tang that is in cream cheese compared to regular cheese is what I love so much. Well, my friends, here is the result of my cream cheese dreams come true, in healthy vegan fruition. Read on to see how I came up with this dreamy stuff.

Most commercial vegan cheeses I’ve tried were, how do I put this, nasty. Weird and full of horrible ingredients. That is, until I tried Field Roast Chao cheese. It is incredibly delicious, melts well and tastes just like traditional cheese. They offer 3 flavors and by far, my favorite was their “black pepper” flavor. I love, love black pepper and in a cheese, it’s just divine. Only issue is it is of course highly processed and full of oil, 2 things I try to avoid.

Their “black pepper” flavor was what inspired me to create a cream cheese with that flavor. I took it one step further by adding a smoky element…another thing I loved before, was the smoky cheeses. So this recipe is the result of all things in the past I loved so much.

And my friends, this one passed with flying colors with my hubby, daughter and other family members who are NOT vegans. I’m as giddy as can be, knowing I can now have cream cheese again that I can feel good about eating.

Cashew cream cheese is nothing new. Cashews are a vegan’s best friend. But every recipe I’ve come across has involved strange ingredients I’ve never heard of or really involved steps or draining from cheese cloths….basically things I didn’t want to fool with. This is just soaking cashews overnight and then draining and blending in a food processor! I just wanted simple. I like simple. I also wanted a strong tang, more than just lemon juice, and an easy way to achieve that.

So, how did I achieve that amazing tang?? Well, it requires just 8 ingredients (plus water), but specifically 3 very basic ingredients to get that TANG. Nothing fancy you have to go to a special store for. These 3 ingredients achieved that awesome, bold tang I was after.

Lemon juice, apple cider vinegar and pickle juice! Yes, pickle juice. For some weird reason (no, I’m not pregnant) I started craving pickles really strongly the past month. Maybe it was a sign from the food Gods, I don’t know, but I bought some pickles. I had been working on this recipe a few times and wanted a more depth of tang than just what lemon juice and apple cider vinegar provide. It hit me, the pickle brine! I thought it sounded like the final piece to the cream cheese puzzle. I was right. It provided that extra tang and depth of flavor I was after. Plus, have you all seen the dairy cream cheese dips where people add pickles to the dip?

This cream cheese is soy-free, oil-free and coconut-free!

MORE VEGAN CREAM CHEESE RECIPES

  • Strawberry Cream Cheese
  • Blueberry Cream Cheese
  • Apple Cinnamon Cream Cheese
  • Almond Blueberry Cream Cheese

If you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Smoky Black Pepper Cream Cheese

Brandi Doming
The BEST Vegan Cream Cheese with a smoky black pepper flavor! Always a hit at parties. Is made from cashews and surprising acidic ingredients and is just 8 ingredients. Completely oil-free and dairy-free!
5 from 20 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 0 mins
soaking overnight 12 hrs
Course Breakfast
Cuisine American, Vegan

Ingredients

  • 1 cup (140g) raw, unsalted cashews
  • 2 tablespoons water
  • 2 tablespoons (30g) non-dairy unsweetened unflavored yogurt (I highly recommend the almond kite hill yogurt, it is VERY creamy and rich. Don't use a low-fat brand.)
  • 1 1/2 tablespoons (23g) fresh lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon liquid smoke
  • 2 teaspoons dill pickle juice OR 1 teaspoon distilled white vinegar, which really aids in the cream cheese flavor
  • 1/2 tablespoon nutritional yeast
  • 1/4 teaspoon ground black pepper (increase to 1/2 teaspoon for a strong peppery taste or omit)
  • 1/4 + 1/8 teaspoon fine sea salt

NOTE

  • I trialed this recipe many times before arriving to the above recipe that I and others absolutely loved, so please don't sub any of the ingredients or change the process below, especially the acidic liquids, as they are the key to this cream cheese flavor. You can leave out the black pepper if you want a more basic cream cheese, but I wouldn't suggest leaving out the liquid smoke, as it does add an extra tang as well, helping to camouflage the cashew flavor. You can customize this with other flavors by adding chopped chives, olives, or sun-dried tomatoes. Have fun with it!
  • I use this scale

Instructions
 

  • Important: You MUST soak the cashews for a minimum of 12 hours and use a food processor. A fast boil or quick soak will NOT WORK. You'll need to prep this 2 days before you want to eat it, for the best results. You should literally be able to crumble them after soaking, that's how soft you want them. They become extremely soft this way and is how the whipped texture and super creaminess comes about. Even the flavor is better this way. This recipe uses very little liquids, so trying to skip the long soaking method will affect the results. You want the nuts very soft. A food processor is how to get the specific texture, again because very little liquid is used. A blender WILL NOT WORK. So, add your cashews to a bowl and cover with warm water and leave to sit on your counter overnight. Drain them the next day and rinse very well. Shake off excess water.
  • Add the soaked/drained cashews, water, yogurt, lemon juice and apple cider vinegar to a food processor and process until a paste forms. Scrape the sides a couple of times and process again. You want it relatively smooth, but it doesn't have to be perfect since we are processing again.
  • Add all of the remaining ingredients, liquid smoke, pickle juice, nutritional yeast, pepper and salt. Process for several minutes. I'm talking, walk away for a couple of minutes and come back. Scrape the sides down and process once more. DO NOT add more water or you will dilute the flavor. You want that stuff silky smooth and a whipped like texture. Refer to photos above for a visual.
  • Once it's completely smooth, transfer to a glass container and store in the fridge overnight. It will thicken and firm up some and get really chilled, making it perfect for your bagel in the morning. You will experience the full flavor and texture after it has chilled overnight. Be patient my friends. Enjoy!

Notes

Nutrition: I didn't really know how many servings to state this as, since it will be 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.

Nutrition

Calories: 141.25kcalCarbohydrates: 8.93gProtein: 4.6gFat: 11.1gSodium: 147.6mgSugar: 1.5g
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword black pepper cream cheese, smoky cream cheese, vegan cream cheese

Filed Under: Breakfast, Dips/Sauces, No Bake, Nut Butters/Spreads Tagged With: Black pepper, Breakfast, Cashews, Cream cheese, Pickle juice, Smoky

Previous Post: « No-Bake Mint Chocolate Tart For Two
Next Post: Vegan Baked Oil-Free Hush Puppies »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jim

    August 17, 2015 at 9:36 pm

    Made this this weekend for my daughter and son-in-law. Boy was a hit! I made a double batch so they could take it home with them and it ended up being all gone. They thought it was wonderful. Thanks for the recipe it’s a keeper

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 8:02 pm

      Thank you so much Jim for the amazing feedback, I truly appreciate it!!

      Reply
  2. Phyllis

    August 17, 2015 at 9:41 pm

    Brandi – I LOVE this cream cheese!!!! Absolutely delicious!!!! I ate it all by myself over 2 days. I just couldn’t leave it alone. Thank you for a wonderful recipe….my kind of recipe….few ingredients and so simple to make. No need to ever buy over- processed cheese again! Yay!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 8:03 pm

      Aww yay! So thrilled to hear that! You basically described my feelings toward this cream cheese as well. So happy you loved it so much, thank you for the feedback!

      Reply
  3. Bonnie

    August 19, 2015 at 9:08 pm

    Superb recipe, fabulous texture. Used food processor, no problems. Only comments: the liquid smoke was a little pronounced-may decrease or omit next time. My pickle juice tang was on the mild side, will get the TJs brand next time. Thanks for working so hard to unmask the miracles of the vegan food world!

    Reply
    • brandi.doming@yahoo.com

      August 20, 2015 at 7:05 pm

      Wonderful to hear Bonnie!! I’m so happy you loved this so much! Feel free to use half the liquid smoke if you are sensitive to it, there isn’t much in the recipe, but it is a pronounced taste and does help with the tang and I love the stuff, haha. I know some don’t like it, so decrease if you like next time. Thanks again for the wonderful feedback!

      Reply
  4. pragati

    August 21, 2015 at 5:20 pm

    Hey Brandi…this is so awesome…the photos and the detailed steps have blown me away! I am on the fence about smoked cheese but the pickle juice idea is brilliant. I think I might also try the juice of pickled jalapenos.

    Two thumbs up!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 8:01 pm

      Awww thank you so much Pragati! You are so kind! I hope you try it!

      Reply
  5. Sarah | Well and Full

    August 25, 2015 at 8:43 pm

    This looks AMAZING, Brandi! I love the shot of the cream cheese in the food processor… so creamy!!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 8:01 pm

      Thank you so much Sarah!

      Reply
  6. Kirsten

    August 29, 2015 at 1:01 am

    This sounds fantastic! I have one question about the pickle juice. Are we talking about the brine from Kosher dill pickles (like Strubbs) or the juice from a jar of Bick’s dill pickles? Both are sour but they are so very different from one another and I don’t want to mess up my first batch!

    Thanks!

    Reply
    • brandi.doming@yahoo.com

      August 30, 2015 at 6:07 am

      Hi Kirsten! I have never heard of Bick’s dill pickles, so I would just go with kosher dill pickles. You basically just want the classic dill pickle juice for the kind of pickles you would use on a burger. Let me know what you think of the cream cheese after it has chilled, thank you!

      Reply
  7. janet @ the taste space

    August 30, 2015 at 9:56 pm

    WOAH, I completely missed this the first time, Brandi… (crazy summer spent away from the computer)
    So glad I spotted it after the blueberry version. I can’t wait to try this out with my parents. 🙂

    Reply
    • brandi.doming@yahoo.com

      September 1, 2015 at 10:02 pm

      Thank you so much Janet! Let me know how it turns out!

      Reply
  8. andrea r

    August 31, 2015 at 7:05 pm

    I just finished making this, and it’s really, really good! I’m trying really hard to not devour the whole thing at once. Thanks for the recipe, I will be making it many more times!

    Reply
    • brandi.doming@yahoo.com

      August 31, 2015 at 9:08 pm

      Wonderful Andrea! I’m so happy to hear you loved it so much, thank you so much for providing feedback!

      Reply
  9. Mandy

    September 1, 2015 at 8:35 am

    Brandi!!!!!!! We made this a couple of weeks ago and LOVED it! After seeing Sophia’s post adding in sun-dried tomatoes, I had to do that too and it was delicious! It literally tastes like the cream cheese I loved during my dairy eating days. I licked the food processor clean! We used this on crackers, in sandwiches and on toast. I need to make another batch soon! Awesome recipe, my friend!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 8:00 pm

      Yay! So awesome to hear Mandy! Thank you so much for making it and leaving such wonderful feedback! I agree, it totally, truly reminded me of dairy cream cheese, yet this one is actually good for you!! Thank you again!

      Reply
  10. April

    September 2, 2015 at 2:05 am

    LOVED this recipe! My husband was especially thrilled, said he could eat it EVERY day! We had it on bagels and veggie sandwiches and it was great both times! Can’t wait to make it again! Thank you!

    Reply
    • brandi.doming@yahoo.com

      September 7, 2015 at 7:59 pm

      I’m so happy to hear that this was a hit with both of y’all April! Thank you so much for letting me know, I love hearing the feedback!

      Reply
  11. Caroline

    September 11, 2015 at 1:03 am

    5 stars
    I’ve made this twice so far. The second time I wised up and doubled the recipe. To my surprise, it was easier on my cheapie food processor when I doubled it.

    At the risk of sounding redundant, I must say this is one of my favorite recipes from you. It tastes WORLDS better than the nasty chemical-y tasting store bought stuff. It does not even compare, in fact. Just the right amount of smoky tart flavor, and it is so rich tasting.

    I had some on toast and it was delicious, but my current plan is to lop it on baked potatoes. Seems like it would be perfect!

    Thanks again, Brandi…. you continue to amaze me with your creations.

    Reply
  12. Caroline

    September 11, 2015 at 1:22 am

    Ooops…. I meant to add that I think this recipe could easily be tweaked for Mexican-flavored dishes. I miss the taste of sour cream on spicy foods, but maybe throwing in a little chipotle seasoning and leaving out the black pepper would do the trick. Next time I shall try. 🙂

    Reply
    • brandi.doming@yahoo.com

      November 3, 2015 at 1:08 am

      Wow, Caroline! I’m so sorry I missed this wonderful comment when it came through! I’m so happy you loved this so much, I really appreciate your kind words and feedback! I agree that this would be so delicious on Mexican food, the tart flavor would pair nicely with all the Mexican spices!! It’s also really delicious in my smoky potato soup!
      Thanks again for leaving such kind feedback!

      Reply
  13. Melina

    September 23, 2015 at 10:54 pm

    I just bought a jar of pickles to make this and when I came back to re-read the recipe I realized that I got sweet pickles ?. Lol I was so excited… now I’m gonna have to wait till I get a different jar!

    Reply
    • brandi.doming@yahoo.com

      September 24, 2015 at 6:17 am

      Oh no! Well let me know when you try it!! 🙂

      Reply
  14. Milla

    January 10, 2016 at 5:30 pm

    5 stars
    I know I’ve said this before and I know I will say this many times in the future but you are a GENIOUS Brandi! Made this cream cheese earlier this week and it tasted absolutely amazing and was so easy to do! Even though this by itself was perfect I think this recipe is also easily adapted so next time I will add some sundried tomatoes and olives as that used to be my favorite flavor! Thank you 🙂

    Reply
    • brandi.doming@yahoo.com

      January 10, 2016 at 9:54 pm

      Thank you so much Milla for such fantastic feedback! I loved your beautiful pic on Instagram! Thank you so much for your kind words and always making my recipes, so glad you loved this cream cheese as much as we do!

      Reply
  15. Eva

    January 15, 2016 at 5:24 pm

    I made this and enjoyed it this morning on a whole grain bagel. It really is amazing!! I like it better than cream cheese. 🙂

    Reply
    • Eva

      January 15, 2016 at 6:49 pm

      5 stars
      Sorry…forgot to rate it! 5 stars!

      Reply
      • brandi.doming@yahoo.com

        January 15, 2016 at 9:53 pm

        Thank you so much Eva! I’m so happy to hear you loved it more than regular cream cheese, yay!!

        Reply
  16. Emma

    January 27, 2016 at 8:16 pm

    Hi Brandi! I’m really looking forward to trying this recipe soon (all those glowing reviews!!) after stumbling upon it (and your blog) on Pinterest. I was wondering if you wouldn’t mind sharing what kind of food processor you use? I’m on the hunt for a new one since mine just petered out. I have a Vitamix, but it sounds like this might turn out better in a food processor so it’s motivation to buy a new one, and instead of reading reviews on Amazon for hours I’d rather just ask a trusted food blogger. Thanks in advance!

    Reply
    • brandi.doming@yahoo.com

      January 28, 2016 at 1:59 am

      Hi Emma! Several have made it in their vitamix but it didn’t work in mine. I have the thinner container and it just will not get as smooth, which is so important for the cream cheese. I have an 11 cup cuisinart food processor and it is simply amazing, I use it daily! Here is the one I have! http://amzn.to/1PBXRAY

      Reply
      • Emma

        January 29, 2016 at 2:10 pm

        Thanks so much. It’s on the list! I just started reading your blog and I love it. Sad I missed the food processor giveaway 🙂 looking forward to trying a bunch of your recipes this weekend.

        Reply
        • brandi.doming@yahoo.com

          January 29, 2016 at 9:06 pm

          Thank you so much Emma, can’t wait to hear what you think! Please come back and let me know 🙂

          Reply
  17. Dianna

    March 4, 2016 at 9:26 pm

    I left out the pickle juice, smoke, and pepper, and this made a very nice basic cream cheese. It worked great in my Vitamix (tall container); I had no problems at all but I did use the tamper a little. Thanks for the tip about soaking the cashews; I usually skip that but I soaked them this time and I know it wouldn’t have turned out otherwise.

    Reply
    • brandi.doming@yahoo.com

      March 5, 2016 at 9:28 am

      Wonderful Dianna! I’m so happy to hear you enjoyed this, thank you so much for the feedback! You should try the strawberry or blueberry ones too, they are really delicious!

      Reply
  18. Sarah

    March 6, 2016 at 11:17 pm

    5 stars
    I made this this weekend and am so in love with it. I recently transitioned to veganism from vegetarianism and was looking for a soy-free and coconut-free cream cheese recipe — this hit the nail on the head! Another winner, Brandi! I have yet to try anything from your blog that disappoints me in any way — yay you!

    Reply
    • brandi.doming@yahoo.com

      March 7, 2016 at 8:34 am

      Awww thank you so much Sarah, that means so much to me! Thank you for the feedback, I really appreciate it and the kind words. Happy you loved this too!

      Reply
  19. Nikki

    April 15, 2016 at 8:19 pm

    5 stars
    This cream cheese is absolutely phenomenal! I made it last night! It’s all gone already:) Brandi, you are the best!

    Reply
  20. Linda

    April 29, 2016 at 12:25 am

    Hi Brandi,

    I stumbled upon your website and was thrilled to find all your wonderful vegan recipes!! Thank you so much for all the amazing recipes you provide. I just made your smoky black pepper cream cheese today but am confused how yours in your picture looks so white when mine looks almond colored. It’s not a big deal but am wondering if I am not using all the right ingredients as you did. I followed your recipe to the letter but it doesn’t look as white as yours. Any thoughts as to why that might be?

    Thanks again for all your hard work and effort to give us all super tasty vegan recipes to love and enjoy!!! Please keep up the good work. I will be following your website for yummy recipes as a go-to for sure.

    You rock!
    Linda

    Reply
    • Carola

      August 19, 2016 at 8:51 pm

      5 stars
      It most likely has to do with the type of liquid smoke you used! Mine wasn’t white either but still tasted amazing. The moment I put the liquid smoke in, it became a little more brownish.. Still darn good though!

      Reply
      • brandi.doming@yahoo.com

        August 19, 2016 at 11:08 pm

        It could be that, or more likely the nutritional yeast. Some brands are very orange and can really alter the color.

        Reply
  21. Christina

    August 19, 2016 at 1:45 pm

    5 stars
    This turned out perfect! I absolutely love it. It is the best vegan cream cheese I’ve had, and I’ve bought a lot of them. I can’t thank you enough.

    Reply
    • brandi.doming@yahoo.com

      November 4, 2016 at 5:19 pm

      That is so awesome to hear Christina, thank you so much for the feedback!

      Reply
  22. Carola

    August 19, 2016 at 8:49 pm

    5 stars
    I just made this with a food processor and stuck to all of your instructions.. and it was heavenly already! :):) 🙂 I am so happy, it tastes so good, it’s like eating liquid Nacho cheese chips (although I realize that sounds really gross).. Anyhow, it’s really delicious and I can’t wait for the flavour to become even richer (hope it’s not too much!) in the fridge. Planning to take it to a vegan potluck and as I have just become a vegan I am now confident I’ve got something amazing to serve, rather than something ‘meh’.
    Probably going to make this every once in a while for over sandwiches or in the weekends, thanks so much Brandi! Also made your vegan nacho cheese yesterday (the one with zucchini) which was a great success and this is another show stopper. I hereby declare you my favourite vegan blogger! <3 Greetings from Holland!

    Reply
    • brandi.doming@yahoo.com

      November 4, 2016 at 5:20 pm

      Hi Carola, I’m so sorry I missed this comment before! You are so sweet, thank you so much for your kind words. I’m so happy to hear this was such a hit! This actually does really well at parties too, some readers serve it often with crackers or veggies! Thank you again for your sweet comment!

      Reply
  23. Roxted

    November 4, 2016 at 2:51 am

    5 stars
    This is delicious! Its worth the time waiting for it to soak and chill. Thanks!

    As a head’s up, the printed directions are incomplete. They don’t have the nutritional yeast or apple cider vinegar listed in the ingredients. I followed the site directions instead.

    Reply
    • brandi.doming@yahoo.com

      November 4, 2016 at 5:20 pm

      Thank you so much Roxted for the feedback! So glad you enjoyed it! Thank you for letting me know about the printed version, I will see what is going on!

      Reply
  24. Nissrine

    January 19, 2017 at 11:49 pm

    Brandi !!! I craved cream cheese the other day and while I’ve made cashew cheese many times, I always make it more like a goat or ricotta texture or creamy but like labneh which is a traditional Lebanese yogurt cream cheese. This time I craved Philadelphia cream cheese of all things and rather than try my own version, I decided to give this recipe a try. I didn’t have liquid smoke so I decided to forgo the smokey and black better part and just made a plain cream cheese. Let me tell you…it was amazing. I added the pickle juice eventhough it wasn’t dill pickles since I can’t fnd those in Italy, and it still tasted amazing. It tasted just the way I remember cream cheese tasting and my hubby says it reminds him of the cheese triangles, you know the ones that come wrapped in foil? Anyways, such a great recipe. Eventhough I didn’t make the exact version here, what I got was awesome and will be repeated many times. Even my mother in law loved it and she won’t normally eat anything with lemon or vinegar in it.

    Reply
    • brandi.doming@yahoo.com

      August 4, 2017 at 9:41 pm

      You are the best Nissrine, I don’t know where my comment went before because I swear I commented on this already, but thank you! I am so happy it was such a hit and thank you for making it again this past week on Instagram!!

      Reply
  25. Nanette

    August 3, 2017 at 6:44 pm

    Would starting out with cashew butter work as the base for a quick cream cheese (I’m thinking your strawberry cream cheese). This might speed up process for those of us who are more impatient. 😊 Your thoughts on that?

    Reply
    • brandi.doming@yahoo.com

      August 4, 2017 at 9:42 pm

      Hi Nanette! I have not tested this particular recipe with cashew butter. It would change up the recipe since using whole cashews needs more liquid and cashew butter needs less, so I can’t say how this one would be different. I DO, however, have a new cream cheese recipe going in my cookbook that is without fruit or a sweet flavor!

      Reply
  26. Sheryl Biermann

    August 19, 2017 at 10:02 pm

    5 stars
    Just made this again for the 3rd time…BUT this time I quadrupled the recipe!! Magnificent!!! Even non-vegans LOVE it!

    Reply
    • brandi.doming@yahoo.com

      August 19, 2017 at 10:22 pm

      That’s so wonderful to hear Sheryl! Thank you so much for the lovely review! This is my favorite cream cheese!

      Reply
  27. Jen

    January 1, 2018 at 7:44 pm

    5 stars
    I make this all the time. The only bad thing about it is that I want to eat it straight out of the food processor.

    Reply
    • brandi.doming@yahoo.com

      January 1, 2018 at 8:23 pm

      Haha, thank you so much for taking the time to leave a review Jen, I really appreciate it!

      Reply
  28. Cheryl

    October 16, 2018 at 2:57 pm

    I plan on making both the Smokey Pepper and Blueberry cream cheeses at the same time. I saw it keeps in the refrigerator for a short time. Can this be frozen?

    Reply
    • brandi.doming@yahoo.com

      October 16, 2018 at 3:17 pm

      Hi Cheryl, I’ve never tried freezing them, but I don’t see why not! You’d just have to thaw them in the fridge before use.

      Reply
  29. Cheryl

    October 16, 2018 at 4:57 pm

    Thank you I will let you know how it works

    Reply
    • Cheryl

      October 31, 2018 at 1:19 pm

      5 stars
      I made both the smoky black pepper and the blueberry (I did add clove because I love clove and blueberry) They were both delish. I froze some of each and they thawed in the fridge and were great. Thank You

      Reply
  30. Jeanne

    November 23, 2018 at 7:22 pm

    I read your strawberry cream cheese recipe first and noticed you gave a cashew butter option, could I use that in all your cream cheese recipes? Sure helpful as I don’t have to plan ahead with the soaking!
    If buying crashes butter, do you have a brand preference for this? I think I have some Once Again brand in my pantry …
    Thanks!

    Reply
  31. Jeanne

    November 23, 2018 at 10:15 pm

    Oops, hadn’t read all the comments when I posted my question. I see you have answered it already!

    Reply
  32. Deb Zak

    November 15, 2019 at 2:52 am

    5 stars
    I’ve tried quite a few vegan cream cheese and was amazed at how spot on this recipe was. Tastes like REAL Dairy cream cheese minus the cruelty! Healthy and no one suffered for a schmear.
    Thank you for sharing. I’m hooked on your blog after this recipe.

    Reply
    • brandi.doming@yahoo.com

      November 15, 2019 at 9:11 pm

      This is so amazing to hear Deb, so glad you loved it so much!

      Reply
  33. Deb Zak

    November 15, 2019 at 2:54 am

    5 stars
    I used the BlendTec High speed blender and it worked beautifully.

    Reply
  34. Blair

    April 14, 2021 at 4:24 pm

    5 stars
    Did you change the recipe? I used to make it all the time and don’t remember the yogurt part I definitely never used that. Did I just miss it or did u just add it?

    Reply
  35. Joan

    August 23, 2021 at 11:16 am

    I do not have access to plant based yogurt. Is there anything else I can use? Or can I omit?

    Reply
  36. Eric

    September 14, 2021 at 9:24 pm

    Have you tried coconut vinegar instead of the white vinegar in your testing? Do you think it would work?

    Reply
    • brandi.doming@yahoo.com

      September 16, 2021 at 5:38 am

      I have not so I’m really not sure how it would compare! If it’s not as strong, you may need a tad more.

      Reply
  37. Linda Ross

    September 12, 2022 at 11:59 pm

    I already know this is going to be good! How long does it last in the fridge? I’m making a couple different kids to bring on a trip with us.

    Reply
« Older Comments

Primary Sidebar

Search this blog…


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

ORDER NOW!!

Join 414,119 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Egg Roll In A Bowl
  • Vegan Thanksgiving Recipes (Gluten-free Options!)
  • Vegan Apple Crisp In A Mug
  • 4 Week Workout Plan
  • Oil-free Dressings and Sauces EBOOK
  • Vegan Almond Sesame Tofu
  • Vegan Protein Smoothie (To Curb Sugar Cravings)
  • Vegan Mint Chocolate Chip Protein Smoothie
  • Easy Oil-Free Pumpernickel Bread
  • Vegan Snickerdoodle Protein Balls

Copyright The Vegan 8 © 2023 · Privacy Policy

  • 1.2K
  • 14.1K