Vegan Maple Walnut Cream Cheese

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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.

Bowl of creamy maple walnut spread surrounded by apple slices and graham 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!

Table of Contents hide

1 Ingredients you need

2 How to make the recipe

3 Serving suggestions

4 Storage

5 Pro tips and tricks

6 FAQs

7 More dairy-free sweet spreads

8 Vegan Maple Walnut Cream Cheese

Ingredients you need

Recipe ingredients arrayed in individual bowls.

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.

Smooth creamy spread in a food processor.

Step 3: Purée until smooth, scraping down the sides as necessary.

Close up of chopped toasted walnuts sprinkled over a bowl of vegan maple walnut cream cheese.

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.

Two graham cracker pieces sticking out of a bowl of maple flavored cream cheese.

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.

Two bagel halves with maple walnut cream cheese on a plate with apple slices next to a cup of coffee.

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

Is cashew cream cheese healthier than traditional cream cheese?

Cashew cream cheese is high in protein, low in saturated fat and contain no cholesterol. It can be a healthier alternative to traditional dairy cream cheese that is typically higher in calories, saturated fat, and cholesterol.

Do I have to soak the cashews?

Yes! In order to get a smooth texture, it is necessary to soak the cashews for at least 2-3 hours. If you have time, an overnight soak (in the fridge) is even better.

Can I make this vegan cream cheese nut-free?

I haven’t personally tried making a homemade nut-free vegan cream cheese. Oatly and both make a store-bought nut-free vegan cream cheese. You can try using one of those and stir in a couple of tablespoons of pure maple syrup for a sweet maple cream cheese. Obviously, leave out the walnuts.

Overhead view of Maple Walnut Vegan Cream Cheese topped with chopped toasted walnuts.

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!