Creamy and tangy with diced fresh veggies throughout, this dairy free veggie cream cheese spread is perfect on bagels or toast, as a spread in sandwiches or wraps, or as a dip for crackers or raw vegetables.
When I was in college (Go Hawkeyes!) I ate a LOT of sundried tomato bagels with veggie cream cheese from the local bagel joint, Bruegger’s Bagels. Breakfast, lunch, snack – I loved them! I still dream about that bagel/cream cheese combo. I have yet to find sundried tomato bagels around here and have never attempted to make them.
And since giving up dairy, I haven’t found a store bought cream cheese that I love. Luckily for me, and now you, I created this tangy, creamy, dairy free Veggie Cream Cheese of my dreams.
A long while ago, I posted a recipe for Creamy Cranberry Salsa Dip that is made with homemade dairy free cream cheese mixed with cranberry salsa. If you haven’t tried it yet, you need to – it is so good! Always a hit at parties!
The cream cheese part of that recipe is very basic since it’s mixed with the flavorful salsa. I used that same vegan cream cheese base as a jumping off point for this Veggie Cream Cheese Spread and then loaded it up with extra flavor and diced fresh veggies. It turned out perfectly!
Garden fresh veggies and herbs make this vegan cream cheese so flavorful and delicious! I used bell peppers, carrots, and scallions – all of which were included in that amazing cream cheese I remember from my college days. I went one step further and added fresh parsley and dill – because – yum!
A few extra ingredients and you’ve got tangy, creamy, dairy free veggie cream cheese! It’s super easy and made with the ease of a food processor.
This veggie cream cheese is perfect for breakfast on bagels or toast, for lunch as a spread on a sandwich or in a wrap, or for snack as a dip for crackers or raw vegetables. I use it as the spread in my easy Veggie Tortilla Rollups. I may have eaten it straight off of my finger more than once as well. I’m going crazy for this stuff – so good!
If you prefer your vegan cream cheese on the sweet side, check out my Maple Walnut Vegan Cream Cheese – it’s amazing!
More vegan dips and spreads
- Pumpkin Seed Pesto
- Roasted Red Pepper Hummus
- Sun Dried Tomato Spread
- Roasted Carrot Navy Bean Hummus
- Gingerbread Cashew Butter
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Veggie Cream Cheese Spread
- 1 ½ cups raw cashews soaked in water for several hours or overnight, drained and rinsed
- 1 tablespoon apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika optional
- 2-3 tablespoons water
- ¼ cup shredded carrots
- ¼ cup diced sweet bell pepper any color
- 2 tablespoons diced green onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoons chopped fresh dill
- Be sure your cashews have soaked for several hours, or ideally, overnight. The longer they soak, the creamier your cream cheese will be. After soaking, drain and rinse the cashews.
- To the bowl of a food processor, add the soaked cashews, vinegar, lemon juice, salt, onion powder, garlic powder, and paprika, if using. Start to process to break up the cashews. You'll need to stop the food processor and scrape down the sides frequently to keep the mixture moving. Add the water 1 tbsp at a time until it comes together into a smooth spread. Be patient as this could take 5 to 10 minutes.
- Once it’s smooth, transfer to a mixing bowl and add the carrots, red pepper, green onion, parsley, and dill. Stir to combine.
- Taste and adjust seasoning, adding more salt or a tiny splash of vinegar or lemon juice, if necessary.
- Transfer the mixture to an airtight container and store in the fridge. It will set up and thicken slightly as it sits in the fridge and gets cold. You could eat it right away, but it’s better cold.