Vegan Veggie Cream Cheese

This Vegan Veggie Cream Cheese is a creamy, flavorful, and nutrient-packed alternative to traditional spreads. Made with high-protein pea milk and blended with fresh vegetables, it’s completely nut-free and soy-free, making it a great option for those with allergies or dietary restrictions. Perfect for bagels, toast, wraps, or as a veggie dip!

Why You’ll Love This Recipe

This vegan cream cheese is thick, smooth, and tangy—just like the real thing, but without the dairy. It’s made with simple ingredients, curdled naturally with lemon juice, and enhanced with the savory flavors of nutritional yeast and finely chopped veggies. You’ll love how fresh, light, and customizable it is. Plus, it’s low in calories and high in plant-based protein, thanks to the use of pea milk.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• pea protein milk (high protein, at least 7g per serving)

• lemon juice (fresh preferred)

• salt

• nutritional yeast

• red onion

• baby carrots or small carrot

• bell pepper

• scallions

Directions

1. In a pot, combine the pea protein milk and fresh lemon juice. Heat over medium for about 10 minutes to curdle the milk.

2. While the milk is curdling, finely chop the red onion, carrots, bell pepper, and scallions in a food processor.

3. Place a paper towel in a bowl, add the chopped vegetables on top, and cover with another paper towel. Let them sit for a few minutes, then squeeze out the excess moisture.

4. Line a sieve or strainer with a large piece of cheesecloth and place it over a bowl to catch the liquid. Carefully pour or scoop the curdled milk into the cheesecloth. Let it drain for at least 10 minutes (up to 30 minutes).

5. Once cool enough to handle, squeeze out additional liquid from the curds using your hands.

6. Transfer the drained curds to a blender or food processor. Add salt and nutritional yeast. Blend for 1–2 minutes until smooth and creamy. Add a teaspoon or two of the reserved liquid if needed to help blend. Taste and adjust salt if needed.

7. Stir the cream cheese together with the drained, chopped vegetables until well combined.

8. Serve immediately or chill in the refrigerator for at least 30 minutes for best flavor and texture.

Servings and timing

This recipe makes about 3 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

• Herb cream cheese: Add chopped fresh dill, parsley, or chives for an herby twist.

• Spicy version: Mix in a dash of hot sauce or minced jalapeño for heat.

• Garlic lovers: Add ½ teaspoon of garlic powder or a small clove of minced garlic.

• Sweet version: Omit the vegetables and blend in cinnamon and maple syrup for a sweet spread.

• Tangier flavor: Increase the lemon juice slightly or add a splash of apple cider vinegar.

Storage/Reheating

Store the vegan veggie cream cheese in an airtight container in the refrigerator for up to 5 days.

No reheating is necessary. Stir well before each use if separation occurs.

FAQs

Can I use other plant-based milks?

Only if they are high in protein (at least 7g per serving). Pea protein milk works best for curdling.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor and curdling effect, but bottled can work in a pinch.

Is cheesecloth necessary?

Yes, it helps separate the curds from the whey. If you don’t have cheesecloth, use a clean, thin kitchen towel.

Can I skip the nutritional yeast?

It adds a cheesy, savory flavor, but you can omit it if preferred. The texture will still be creamy.

What’s the texture like?

Thick, creamy, and spreadable—very close to traditional cream cheese.

Can I freeze it?

It’s not recommended as freezing may alter the texture. Best enjoyed fresh.

Does it taste like real cream cheese?

It has a similar tang and consistency, especially when chilled, though the flavor is slightly lighter and more veggie-forward.

Can I add more vegetables?

Yes, just be sure to drain them well to avoid excess moisture.

What can I serve this with?

Bagels, toast, crackers, sandwiches, or as a dip for raw veggies.

Is it suitable for meal prep?

Absolutely. Make a batch and enjoy it throughout the week on various dishes.

Conclusion

This Vegan Veggie Cream Cheese is a fresh, healthy, and satisfying spread that’s perfect for anyone avoiding dairy, nuts, or soy. With vibrant vegetables, tangy lemon, and a creamy texture, it’s just as good as traditional versions—if not better. It’s quick to prepare, endlessly customizable, and a great way to brighten up breakfast or snack time. Give it a try, and you might never miss the dairy version again.