Vegan Jalapeño Cream Cheese

Vegan Jalapeño Cream Cheese


Spicy, Tangy, and oh-so-creamy, this Vegan Jalapeño Cream Cheese is just so dreamy. Haha. Sorry, I couldn’t resist!


A Spicy Vegan “Cheese”

This Vegan Jalapeño Cream Cheese might be TOO GOOD, in fact! It is simply delectable smeared on a bagel or use it to dollop on a pizza. You really can’t go wrong with this dairy-free cream cheese.

The key ingredient is cashews. They add a richness that goes so nicely with the sharp bite of the Jalapeño. However, feel free to replace the cashews with any other nut. Just don’t forget to soak or boil them so they break down and blend into creamy goodness.


A Simple Homemade Recipe

The other amazing thing about this Vegan Jalapeño Cream Cheese is that it only requires – minutes to make! You can probably buy a similar one at the grocery store but why would you pay an arm and a leg when you whip one up at home so easily?!

I will warn you though, once you discover how simple this cream cheese is, you may want to eat bagels a little too frequently…

Go ahead make this Vegan Jalapeño Cream Cheese, you deserve it! Or better yet whip it up to share with others during the holidays because this cream cheese deserves to be shared. Spread the love and enjoy!!


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Jalapeño Cream Cheese

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 mins
  • Yield: 1 1/2 Cup 1x
  • Category: Vegan Cheese
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan


A cashew and tofu-based cream cheese that tastes amazing and comes together in 10 minutes. This easy vegan jalapeño cream cheese has just the right amount of heat and is sure to delight!


  • ½ Cup Raw Cashews (Soaked or Boiled)
  • ½ Block of Extra Firm Tofu (Drained and Broken Apart)
  • 1 tsp Miso Paste
  • 2 Tbsp Nutritional Yeast
  • ½ tsp Garlic Powder
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • 1 tbsp Lemon Juice
  • 12 Jalapeños (Minced)


  1. Soak the raw cashews overnight or boil them for 10 minutes.
  2. In a food processor add all of the ingredients, excluding the jalapeño.
  3. Blend on high for approx. 1 minutes until the cream cheese is very smooth.
  4. Scoop the cream cheese into a medium bowl and stir in the minced jalapeño.
  5. Chill or serve immediately with bagels, crackers, or dolloped on a pizza. It’s so good it can go on pretty much anything!
  6. Leftovers can be refrigerated in an airtight container for up to 5 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Vegan Jalapeño Cream Cheese, Homemade Vegan Cream Cheese Recipe, Vegan Breakfast Recipe



Vegan Jalapeño Cream Cheese Ingredients on wood Raw cashews boiling in a sauce pan

Ingredients for Vegan Jalapeño Cream Cheese in a food processor prior to blending Chopped jalapeño being added to vegan cream cheese in a bowl with a wooden spoon

A sliced bagel with vegan jalapeño cream cheese with a small bowl of extra cheese and additional bagels in the background A sesame bagel wit Vegan Jalapeño Cream Cheese sitting on parchment paper with additional bagels, Jalapeño peppers and cream cheese in the background


We Would Love Your Feedback!

Finally, if you have made this jalapeño cream cheese recipe, we would love to hear what you think! Please comment down below  and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Additionally, you can also take a photo and tag us on instagram.  We would love to get your feedback! Happy spreading! 😋


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star