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This homemade maple walnut cream cheese is creamy, tangy, and just sweet enough. It’s perfect on bagels or toast and also makes a great dip for fresh fruit, pretzels, or crackers.
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This is the stuff brunch dreams are made of!
The maple walnut flavor screams cozy fall vibes to me, but really it’s a combo that works great all year round.
Not a fan of sweet cream cheese? My savory veggie cream cheese or vegan ricotta spread is for you!
Love things on toast? Try my Healthy Breakfast Toast, Best Avocado Toast, Creamy Mushroom Toast, or any of these Hummus Toast Ideas!
Ingredients you need
Ingredient notes and substitutions
Cashews ~ Cashews have a mild flavor and blend up smooth and creamy providing the perfect base for this maple walnut cream cheese. Be sure to use raw, unsalted cashews.
Yogurt ~ Plain vegan yogurt lends extra tang and helps to achieve a creamy texture.
Lemon ~ Fresh lemon juice is bright and tangy helping to create that perfect cream cheese flavor. Apple cider vinegar may be used instead for a slightly stronger punch. Or try using 1 tablespoon of each.
Maple syrup ~ What would a maple cream cheese be without the maple syrup? Make sure to use pure maple syrup, not a maple flavored pancake syrup.
Walnuts ~ Toasted walnuts will provide a deeper flavor than raw walnuts, but you can choose whichever you prefer. You can quickly toast your own walnuts in a dry skillet on the stove over medium heat for about 4 to 5 minutes. Shake the pan often and don’t walk away as they can burn easily.
Love walnuts? Try my Kale Walnut Pesto, Chickpea Walnut Bolognese, or Cherry Chocolate Walnut Truffles!
Pecans would be a tasty alternative for a vegan maple pecan cream cheese. Or leave out the toasted nuts entirely for a sweet maple cream cheese that can double as frosting.
Extras ~ Don’t forget the salt to balance the flavors. Feel free to add a dash of ground cinnamon if you like, as well.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
- Step 1: Soak the cashews in hot water for several hours or overnight. Drain, rinse, and pat dry.
- Step 2: Add all ingredients to the bowl of a food processor.
- Step 3: Purée until smooth, scraping down the sides as necessary.
- Step 4: Stir in the chopped toasted walnuts. Alternatively, you can simply sprinkle the toasted walnuts on top.
Serving suggestions
As a dip for graham crackers, pretzels, cinnamon sugar pita chips, or fresh fruit like apple slices or strawberries.
As a spread on bagels, toast, pancakes or waffles.
As a frosting for zucchini muffins, pumpkin cupcakes, or vegan apple cake.
And don’t forget wash it down with an Apple Crisp Oatmilk Macchiato or a Pumpkin Spice Iced Latte.
Storage
Make ahead: This maple walnut cream cheese is best made ahead of time so it has time to chill and set up.
Fridge: Store this sweet cream cheese in an airtight container in the fridge for up to 1 week.
Freezer: You can also freeze cashew cream cheese! It should keep well for up to 2 months.
Thaw: From frozen, thaw overnight in the fridge. Stir well right before serving.
Pro tips and tricks
~ Soak the cashews! This will ensure a smooth, creamy texture. Soak for at least 2-3 hours (on the counter is fine), but overnight is even better (in the fridge!).
~ Use a food processor, not a blender! There isn’t enough liquid in this recipe for a blender to work well. Stop and scrap down the sides as necessary to ensure all ingredients are fully incorporated.
~ Be patient! It can take up to 10 minutes to achieve a perfectly smooth and creamy consistency.
~ Toast the walnuts for a deeper, nuttier flavor.
~ Refrigerate until cold. While you can enjoy this maple walnut cream cheese right away, it’s best chilled.
FAQs
More dairy-free sweet spreads
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Maple Walnut Cream Cheese
Recommended Equipment
Ingredients
- 1 ½ cups raw cashews
- ¼ cup dairy-free plain yogurt
- 3 tablespoons pure maple syrup or to taste
- 2 tablespoons fresh lemon juice
- ½ teaspoon salt
- ¼ cup finely chopped raw walnuts or more, to taste
Instructions
- Soak the cashews in hot water for at least 2 to 3 hours or overnight. The longer the better. Drain, rinse and pat them dry before adding them to the recipe.
- In the bowl of a food processor, purée the soaked cashews, yogurt, maple syrup, lemon juice, and salt. Scrape down the sides as necessary to ensure all the ingredients are fully incorporated. Keep puréeing until the mixture is silky smooth.
- Transfer the mixture to a bowl and place in the fridge while you toast the walnuts.
- Heat a small skillet over medium heat. Add the walnuts and cook until they start to turn just a tad darker and you can smell them toasting, about 4 to 5 minutes. Continually shake the pan or stir the nuts around so they don't burn. Don't walk away from the skillet – nuts can burn quickly! Once toasted, transfer to a plate in a single layer and allow to cool.
- Stir the toasted walnuts into the maple cream cheese mixture. Alternatively, you can sprinkle the toasted walnuts over the top instead of mixing them in.
- Refrigerate until chilled.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Crystal
Fantastic recipe! It’s only me eating though, can this recipe be frozen?
Jenn Sebestyen
I’m so glad you love it. Yes, it can be frozen for up to 2 months. Thaw overnight in the fridge and then stir really well before serving. Thank you for your comment!