150 grams Coconut Cream ((just the cream, not the water))
1 - 2 tsp Lactic Acid ((or to taste))
1/2 tsp Salt ((or to taste))
Add in about 1/2 oz. of dried strawberries
Add in one finely diced jalapeño
1/2 tsp garlic powder (or to taste)
More salt if you wish too!
Add in some diced pickle slices (I used about 5-6 slices)
Fresh or dried dill (a few shakes)
1/2 tsp garlic powder (or to taste)
More salt if you wish too!
Steps
Soak your cashews in boiling water for about 20 minutes.
Separate the coconut cream from the water in the can. If you put the can in the fridge overnight, and then open from the bottom, you can drain out the coconut water much easier. Discard or use the water in another recipe.
Add everything to your high speed blender and blend until smooth. Use a tamper if needed.
Taste and adjust for lactic acid, salt etc. Add in any mix-ins that you like at this point too.
Add to some tupperware and refrigerate for at least 6 hours (overnight is ideal) to thicken.
Enjoy on bagels, crackers, whatever you like!
Reviews
Carrie on 2026-03-30 (5 stars): This is awesome, I love this recipe. I know you wrote that you’re unsure if it works in cheesecake. I did use it to make a pop tart filling (mixed with crushed Oreos) and it did firm up after baking and cooling so I think it might work in a cheesecake!
Laura on 2026-03-07 (5 stars): Good idea! Will do! Turns out my husband didn't taste any coconut so it's just me. 🤡
Laura on 2026-03-07 (5 stars): This cream cheese has a great texture, but I did taste a little bit of coconut. I think I may make the jalapeno version next time, that may help. Not that the coconut is bad, It is very delicious but I was hoping for a sharper flavor more like Miyokos and that I wouldn't taste the coconut.
Tiff on 2025-10-06 (5 stars): Leaving a comment because I'm making it for the third time:
I'm from LI, NY and work in NYC so bagels are a big deal in my life and I'm very picky about my vegan cream cheese, but I never thought to make it on my own out of recipe distrust. But I do trust the Burg Dude and he did not disappoint.
Miyokos was always my favorite, but I do get when people say its a bit too tangy sometimes. And that tub hurts my wallet, especially nwo that Miyoko herself was kicked out of her company.
This recipe makes cream cheese that tastes similar to Miyokos (you can control the "tang"), but MELTS/glides on hot bagels like Tofutti. Dream combo!
My tips from experience:
-I have one of those stocky wide-based Vitamix jars and this recipe quantity has a hard time moving around in there, so I use my Nutri Bullet.
-Nutribullet absolutely needs a long soaking time for the cashews, at least an hour otherwise you may get chunks and/or its harder to move around while blending.
-That being said, sometimes I do add a teeny splash of hot water because my coconut cream is usually still cold from the fridge and it needs a little help to get moving around in the blender. Do it in very small increments.
-DO NOT add more salt (made that mistake once). I would consider the 1/2 tsp as is a perfectly salty amount. You may want even a little less depending if you're using this for sweet cream cheese or sweet recipe, IMO.
-I now only do 1 tsp lactic acid, no more.
Open faced toasts with fresh tomato, cucumber sandwiches, pop a dollup in your tomato sauce, in a creamy soup, add a scoop in your mashed potatoes...SO GOOD!
I'm planning on adding fresh chopped scallions halfway through this batch. Thanks for a great recipe.
Grace on 2025-08-08 (5 stars): To quote my husband, "Thee Burger Dude never misses!" This is still his favorite cream cheese, which he reminds me anytime I go to buy some.
Emily on 2024-11-21 (5 stars): THE BEST! This is the most delicious vegan cream cheese I have ever tried. It is unbelievably good. Seriously! Vegan or non vegan, this recipe is totally amazing. Thank you Thee Burger Dude! (Your recipe for mayo is also the best and easiest too!)
Alex on 2024-11-10 (5 stars): This stuff is awesome ! I love using your recipes and this one is by far my top favorite one ! Lactic acid is my fav thing to use now. I’ve also been making my own mayo, thanks to you 😎. I’m wondering if tofu can be substituted for the cashews and coconut cream.
Maria on 2024-11-02 (5 stars): I've been vegan for over 17 years, and this is hands down the best cream cheese I've had. I love that it is just 4 ingredients and so easy to make. Thank you for this awesome recipe!
