Vegan cream cheese is a plant-based alternative to traditional cream cheese, offering a smooth, tangy, and spreadable texture.
Whether you’re using it for bagels, dips, cheesecakes, or creamy pasta sauces, a good vegan substitute should deliver richness, mild tanginess, and a silky consistency.
But not all dairy-free options are the same. Some alternatives focus on replicating the traditional creaminess, while others bring a unique nutty depth or probiotic tang. If you need a vegan cream cheese substitute, you’ll want the right balance of flavor, texture, and functionality.
We’ve tested different dairy-free options in spreads, baking, and cooking applications to find the best replacements for vegan cream cheese. Whether you need a store-bought option, a homemade solution, or a nut-free alternative, these six substitutes will keep your dish creamy and delicious.
6 Substitutes for Vegan Cream Cheese
Each substitute offers something unique. Some mimic traditional cream cheese’s rich texture, while others provide a plant-based alternative with a slightly different twist.
1. Cashew Cream Cheese – The Best Homemade Alternative
Cashew cream cheese is one of the best substitutes for vegan cream cheese, offering a rich, smooth texture and mild tangy flavor.
Made by blending soaked cashews with lemon juice, apple cider vinegar, and salt, this dairy-free alternative spreads just like cream cheese. It’s naturally creamy and slightly nutty, making it a great choice for both sweet and savory dishes.
Best for: Bagels, dips, cheesecakes, and spreads.
How to use: Replace vegan cream cheese with cashew cream cheese in equal amounts. For a store-bought version, brands like Miyoko’s and Kite Hill offer cashew-based options.
2. Tofu Cream Cheese – A High-Protein, Nut-Free Option
Tofu cream cheese is a fantastic substitute if you need a nut-free, high-protein alternative that still delivers a creamy, spreadable texture.
Made by blending silken or firm tofu with lemon juice, apple cider vinegar, and a bit of coconut oil, it creates a thick, slightly tangy spread. It has a neutral flavor, making it easy to customize with herbs, garlic, or even sweeteners for desserts.
Best for: Spreads, dips, and baking.
How to use: Replace vegan cream cheese with tofu cream cheese in equal amounts. If it’s too thick, add a splash of plant milk for a smoother consistency.
3. Coconut Cream Cheese – The Best for Sweet Recipes
If you need a rich, creamy alternative for desserts, coconut cream cheese is an excellent option.
Made by blending chilled coconut cream with lemon juice and vanilla extract, this substitute has a silky texture and mild sweetness, making it perfect for cheesecakes, frostings, and sweet spreads. However, it has a slight coconut undertone, so it works best in recipes where that flavor complements the dish.
Best for: Desserts, cheesecakes, and frostings.
How to use: Use coconut cream cheese in equal amounts as a vegan cream cheese substitute. If the coconut flavor is too strong, mix it with cashew cream for balance.
4. Almond Cream Cheese – A Mild, Versatile Substitute
Almond cream cheese is a great option if you want a plant-based alternative with a mild, slightly nutty flavor.
Made from blended almonds, lemon juice, and nutritional yeast, it’s smooth and spreadable, making it ideal for bagels, dips, and creamy sauces. It’s slightly firmer than cashew cream cheese, but still works well in most recipes.
Best for: Spreads, pasta sauces, and dips.
How to use: Replace vegan cream cheese with almond cream cheese in equal amounts. If you need a softer consistency, blend it with a little water or plant-based milk.
5. Store-Bought Vegan Cream Cheese – The Easiest Option
If you don’t want to make a homemade alternative, store-bought vegan cream cheese is the quickest and easiest substitute.
Brands like Miyoko’s, Kite Hill, Violife, and Daiya offer ready-to-use dairy-free cream cheese with similar texture and taste to traditional cream cheese. These products are made from a variety of bases, including cashews, almonds, coconut, and soy, so you can pick one that fits your dietary needs.
Best for: Spreading, cooking, baking, and dips.
How to use: Use store-bought vegan cream cheese in equal portions as a direct replacement. Different brands vary in tanginess, so adjust seasonings as needed.
6. Sunflower Seed Cream Cheese – A Nut-Free, Allergy-Friendly Option
Sunflower seed cream cheese is a great alternative if you need a nut-free and soy-free substitute that still provides a creamy, tangy texture.
Made by blending soaked sunflower seeds with lemon juice, vinegar, and nutritional yeast, this substitute has a slightly earthy, tangy taste, similar to traditional cream cheese. It’s allergy-friendly, making it perfect for those avoiding nuts and soy.
Best for: Spreads, dips, and dairy-free pasta sauces.
How to use: Replace vegan cream cheese with sunflower seed cream cheese in equal amounts. If the flavor is too strong, balance it with coconut cream or a touch of maple syrup.
Frequently Asked Questions
Some of the best store-bought vegan cream cheese brands include Miyoko’s, Kite Hill, Violife, and Daiya. These brands offer different bases like cashews, almonds, coconut, and soy, so you can choose one that fits your taste and dietary needs.
Yes, vegan cream cheese works well in baking, especially in cheesecakes, frostings, and creamy fillings. Cashew-based and coconut-based vegan cream cheeses tend to give the best texture and consistency for baked goods.
Tofu cream cheese and sunflower seed cream cheese are excellent nut-free alternatives. Both provide a creamy consistency with a mild tang, making them great for spreads, dips, and sauces.
To make homemade vegan cream cheese, blend soaked cashews, lemon juice, apple cider vinegar, and salt until smooth. For a nut-free version, use silken tofu instead of cashews. Adjust the tanginess to taste by adding more vinegar or lemon juice.
Coconut cream cheese is the best option for vegan cheesecakes because it has a rich, thick consistency with a slight natural sweetness. Cashew cream cheese also works well, providing a smooth, tangy base for classic baked or raw cheesecakes.
