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+ servings
Two bagel halves topped with veggie cram cheese on a wooden platter.
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5 from 14 votes

Veggie Cream Cheese Spread

Creamy and tangy with bits of fresh veggies throughout, this dairy free cream cheese is perfect on bagels or toast, as a spread in sandwiches or wraps, or as a dip for crackers or raw vegetables.
Prep Time12 hrs
Total Time12 hrs
Course: Breakfast and Brunch, Dips, Dressings, Sauces and Spreads
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 16 people
Calories: 85kcal


  • 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.



Don't let the prep time for this recipe scare you. It's all hands off, but the cashews must be soaked for SEVERAL hours, ideally overnight, to create a super smooth texture. In fact, your hands on time will only be about 10 to 15 minutes.


Serving: 28.3g | Calories: 85kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 151mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 750IU | Vitamin C: 19mg | Calcium: 20mg | Iron: 1.3mg