Creamy, velvety smooth Vegan Strawberry Cream Cheese. Amazing on bagels, inside crepes or straight off a spoon. You will never need storebought again!
It’s here, it’s finally here. Vegan Strawberry Cream Cheese. Not just that, but it’s stuffed inside my Vegan Chocolate Crepes. Am I the only one fainting over here?? I got so many requests for this one and while it took me several trials, I am happy to say that this is what dreams are made of, I swear. The strawberry flavor is so intense and the texture is so similar and thick like traditional cream cheese, I literally said out loud after a bite “oh man, I could sell this stuff!” It’s that good folks.
It all started with my Smoky Black Pepper Cream Cheese, then my Blueberry Cream Cheese…now, of course, we had to have Strawberry.
Pretty in pink. Yes, baby. This stuff is so good, that I felt it really needed to be showcased in something a bit fancier than a plain bagel. I thought, strawberries and chocolate sound pretty darn amazing.
So in love with this vegan strawberry cream cheese. Remember, this is coming out of the mouth of a self-proclaimed so-so fruit eater. I am not a big fan of fruit in general. The only fruit I really eat, in it’s whole form, is apples. I absolutely love apples, but every other fruit I like in very small quantities or in a smoothie and/or dessert. People are always surprised to hear I’m not a big fruit fan, since I’m a huge dessert creator, but truth be told, I LOVE veggies way more!
So, I shocked even myself with how much I loved this. That ought to tell you how flipping amazing the flavor is. As I mentioned before in my Blueberry Cream Cheese post, I had some issues with getting both the right taste and texture on my previous strawberry cream cheese trials. It takes quite a lot of strawberries to give it a substantial flavor and adding so many fresh ones made the cream cheese way too watery. Not to mention, a nasty mauve color. I even tried cooking down the strawberries and adding it to straight cashew butter, but that didn’t work either.
Then, on a Facebook post on my personal page, I mentioned I was going to be creating a strawberry cake for my daughter’s 4th birthday coming up, and one of my friends suggested that dried strawberries would work really great if I chose to do a strawberry frosting. So, then it hit me, that is what I will use for the cream cheese! (and the future frosting by the way) Then, of course, a few of you suggested that same very idea on that blueberry post, not knowing that was already in the works, lol!
I had to change my base cream cheese ratios a bit to get it just perfect, but the end result is pure strawberry cashew cream cheese perfection. With just 6 ingredients (plus salt & water) and a food processor, you are good to go. It’s amazing what you can create with cashews!
Don’t even think about trying to use fresh strawberries, because you will be highly disappointed! Just warning ya!
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 Strawberry Cream Cheese
Ingredients
- 1 cup (140g) raw whole cashews, soaked a minimum of 12 hours, regardless if you have a Vitamix
- 1/4 cup water
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons non-dairy plain yogurt
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon fine sea salt
- 1 1/2 cups freeze-dried strawberries (do not use fresh, it won't work!)
- 1 1/2 tablespoons pure maple syrup
- I use this scale.
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 on this and don't skip this step. 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. I also did not have luck in my Vitamix because of the less amount of room compared to a food processor.
- After your cashews have soaked, drain them well and add to a food processor. Add the water, lemon juice, yogurt, apple cider vinegar and salt. 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, because you will be processing again.
- Now, add the dried strawberries and syrup. Process until mixed, scrape down the sides and process again for several minutes. You are going to have to scrape down the sides a few times to get everything combined and then let it run a few minutes until completely smooth. Do not stop until you have it completely smooth. This will setup nice, thick and creamy just like traditional cream cheese.
- Scrape all that amazing strawberry goodness into a container and let it sit to chill for several hours. It will taste flipping amazing straight out of the processor, but even better after it has chilled and set some more.
- Serve on a bagel, toast, straight with a spoon or for an amazing breakfast/dessert, stuff it inside the most amazing Sweet Chocolate Crepes!
Notes
161.7 calories, 10.35 g fat, 4.3 g protein, 14.7 carbs, 7 g sugar, 75.6 mg sodium
Hi Brandi, I was about to make this recipe but I noticed you used a food processor. I only own a blender. Would using that give me the same results?
What type of blender? A standard blender will not work. A vitamix would. It needs to be powerful to get it super smooth and for me, only my food processor worked since my Vitamix is the thin container. If you have the larger container, I think some readers had success that way.
Oh my gosh, this was one of the best cream cheese alternatives I’ve ever had! I made mine with only half of the pickle juice because I’m sensitive to the taste, and it came out perfect! Thank you for another fantastic recipe!!
So so happy to hear that Amanda, thank you so very much for the wonderful feedback!
Brandi, thank you so much for this velvety, creamy and amazing strawberry cream cheese! I soaked my cashews for two nights (after first night, they were still a bit hard; glad I did). The “cheese” turned out so smooth and delicious! Will post a picture on IG soon. Thank YOU!
Yay! I’m so happy to hear that Lana, thank you so very much for the amazing feedback! Can’t wait to see your pic!
Hi Brandi! Just a quick question: have you tried this with agave instead of maple syrup? Does it change the taste by much?
Hi Virginia! Yes, agave will work just fine 🙂
Please come back and let me know what you think and rate it, thank you!
A while ago, I also made a similar recipe using cashews & strawberries! I never tried dried strawberries before! Does to have a nice taste?
I need to try it anyway! It looks so creamy & fantastic! Yum!
Thank you Sophie! Oh yes, I remember that sauce you made! This is a spinoff of my original smoky cream cheese since readers were requesting a strawberry one and I wanted a strong bold cream cheese flavor here and fresh strawberries just didn’t work in my first trials. What ultimately gave me what I was after was the “magic” pickle juice combined with the dried strawberries for a true intense cream cheese flavor, you should try it! It made a HUGE difference compared to fresh!
Thanks I so will! What is the shelf life of this cream cheese before it goes bad?
It should last a good week! 🙂
Hi! Love this. I was wondering two things: what is the shelf life for this delicious cream cheese, and can I use freeze dried blueberries for the blueberry version or is that going to mess up the results? Thanks so much!
You know, that is an amazing idea! I haven’t tried it yet with the freeze dried ones, but I actually have some in my fridge now. It definitely would have to be those crunchy freeze dried ones and not just the dried fruit, because those are way too chewy and wouldn’t work. But I would think you could use the same amount as I did with the strawberries. Now, I use different liquid amounts in those because the strawberry cream cheese is dried and of course the blueberry one uses fresh fruit, so I would say to follow the above recipe (strawberry) and just sub with the blueberry and see how it turns out. Let me know! I need to try it myself 🙂
I’m not usually into fruit flavoured cream cheese but this whole thing looks incredible. The pictures are so inviting and I love the genius of using freeze dried strawberries. I’ve been wanting to make my own version of a traditional Italian dessert that looks a lot similar to this. It’s chestnut crepes rolled up with sweetened ricotta cheese…and the presentation is so similar to these. You’ve motivated to get moving on getting that recipe done.
Aww thanks so much Nissrine! I’m so glad it worked, it turned out even more delicious than I had hoped, such a strong strawberry flavor!
I’m wondering if anyone else’s tasted like pickles? I made this last night and the pickle flavor was too noticeable… I added 1 1/2 more teaspoons maple syrup and a teaspoon of vanilla, which made it a little better, but after letting it sit overnight, it still tasted like strawberry pickles! I’m wondering if halving the amount of pickle juice would help next time? Of course, I’m still going to eat it up since it’s such a wonderful recipe, but I was just wondering if anyone else experienced the same? Thanks Brandi!
Hi Kristen! Really?? I don’t taste the pickles at ALL. In fact, all I taste is tangy strawberries. I’ve had other people make this and nobody has stated that, so I’m not sure. Maybe the pickle juice you used? Did you make sure to add the water? You really shouldn’t taste pickles. I know some brines are stronger than others, but you can certainly half the pickle juice next time if you like if you are super sensitive to the taste! Glad you still enjoyed it though, thank you so much for making it! 🙂
I did add the water. You could be right, it might be the brand of dill pickles (Mt. Olive)… I’ll adjust accordingly next time (since I still have a whole jar of pickles haha). This is only my 2nd recipe (I’m new to your site – I made the oatmeal chai cookies the other day and LOVED them!), but I’m definitely going to stick around. Thanks again!
Oh I’m so happy to hear you loved the Oatmeal Chai cookies, I love those and need to make them again, haha! Thanks so much for the feedback and yes, I would just try doing half the pickle juice next time and add more to taste if necessary 🙂
Yay, so happy it worked with the dried strawberries. I’m currently using them a lot as well — so good for where fresh strawberries can’t go 😉 It looks amazing, especially with the crepes! And I am still shocked at the fact you don’t love fruit. I know you mentioned it before, but it just doesn’t sink in. Life would be so dull without fruit for me 🙂 I always thought I’d be happiest as a fruitarian {except I love nuts too much too 😉 }.
Thank you Audrey! They are such a phenomenal ingredient! I can’t wait to make frosting out of it!
Oh, and I know! I wish I liked fruit more, but my tastebuds just don’t, haha! I definitely love my nuts just like you do!
oooh, the creamyness! i love anything strawberries, so this is surely going to be a winner!
Thank you so much Richa!! It’s sooo creamy!
Wow! What an awesome idea of using pickle juice. Loved this vegan strawberry cream cheese. So yummy!
Thank you so much Anu!
Wow!!! My meat And potatoes husband could not stop talking about how satisfying and delicious the chocolate crepes with strawberry cream cheese filling are!!! He said I could make that every day. Thanks for the recipes
I’m so happy to hear that Chris!! Thank you so much for the wonderful feedback!!
Looks like it’s time for me to get in the kitchen and bake up some bagels!
Haha, definitely!
I only have fresh strawberries, can I sub those? I KID I KID!!! But really, I think I may propose. Is Jay okay with a sister wife? Oh wait, I’ll have to bring Joe and the kids too. Is that weird?
Lol! Do it and you’ll regret it, haha! Omg…you are so funny!! Jay is totally cool, I just asked him! 🙂
Your recipes look AMAZING and this is no exception. I am looking forward to trying this one.
You are so incredibly kind, thank you so much!
OMG girl that strawberry cream cheese in those chocolate crepes – I am amazed! This honestly looks like the perfect brunch!! I am in love with the second picture – the texture just looks TOO darn yummy! 🙂
Thank you so much Ceara, you are so sweet! So glad you love that pic and yes, this was a special delicious treat! We don’t do crepes often, but this was so good!
Yes Brandi you did again!!! 🙂 I tried your previous cream cheeses and they were outstanding. So honestly I was so excited when you came along with another fantastic cream cheese recipe. This recipe I will definitely try. I like that you used dried strawberries, fresh strawberries are amazing for sure, but honestly I’m with you. Fresh strawberries will end up mushy in the cream cheese. I can only imagine the texture will work better if you use dried one. The setting is just gorgeous as always, beautiful how you fill up the chocolate crepes with the cream cheese!
Thank you so much for the photo compliments Florian!! 🙂 Yes, you wouldn’t believe how nasty the fresh ones made it. Not only was it way too watery, but the strawberry flavor was way too mild. Alas, dried was the answer! 🙂
Yes!!! Freeze dried fruit can always solve the problem!!! I use it in frostings all the time, but I never thought to use it in cream cheese! And while I may differ from you on the veggies vs. fruit preference, I think we can both agree that chocolate trumps all 😉 Those crepes look incredible, this is one heck of a rolled up dessert!
Haha…yes, you are the fruit queen! I love desserts, but don’t really like fruit that much…weird, huh? I could eat veggies and potatoes all day…and of course, chocolate has to be thrown in there somewhere, haha! Natalie, I seriously was amazed at the result. The dried strawberry flavor is SO MUCH more intense than a fresh strawberry, so it literally was perfection in this. Thank you for the compliment 🙂
Pickle juice rules….again and again!
Maybe someone should just bottle the juice seperately!?
These look scrumptious and we of course love your Breakfast in Bed Fest chocolate crapes from last year…..fingers crossed that you’ll be making up another dish for my but butter event in 2016 cause we all know you’re the queen of but butters ?
Oooppps, Crepes I mean ???
Drooling over the thought of that sweet creamy “cheesey” love folded up in a chocolately crepe <3
Wow Brandi! Very clever to use pickle juice, I wouldn’t have thought of that! Looks prettily pink <3
Wow wow wow wow wow Brandi! This looks INCREDIBLE! The colour! Oh my! What a beautiful pink! Strawberry cream cheese sounds soooo amazing, and definitely the perfect filling for crepes (the crepes look irresistible too). Mmmm! This is making me so hungry right now!
This looks amazing!
I’m with ya on the fruits vs. veggies.
Can you recommend a way to achieve dried strawberries without a dehydrator? My daughter would love me a little bit more if I made this for her!
Hi Angie! I just provided a link in the recipe printout showing the ones I used. I actually purchased them at my local grocery store. Most stores sell dried strawberries in a bag, which is what I used. I have never dried them myself. Here is a link so you can see the brand I used. They were a much smaller bag and a lot cheaper than this link, but that is the only one that shows up on Amazon: http://amzn.to/1EKnnW5
Let me know if you try it! Would love to hear!