one green planet
one green planet

Since avocados are nature’s butter why not let them make your homemade vegan cream cheese more luxurious? I combined them with a thick cashew cream to add some heft and added in my favorite garlic herb combination. You can use the base and make your favorite flavor like walnut agave, olive or strawberry.

Garlic Herb Avocado Cashew Cream Cheese [Vegan ]

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Cooking Time



  • 1/2 cup raw cashews
  • 1 cup water
  • 1 medium avocado
  • 1/4 cup lemon juice
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon granulated garlic or 1 minced clove
  • Salt, to taste


  1. Soak the cashew in the water overnight or at least 2 hours.
  2. Drain off any leftover water that was not absorbed by the cashews. Add the drained cashews, avocado, lemon juice, Italian seasonings, and garlic into a blender.
  3. Blend until smooth, stop and scrape down the sides and repeat until the mixture is smooth.

Nutritional Information

Total Calories: 550 | Total Carbs: 31 g | Total Fat: 46 g | Total Protein: 11 g | Total Sodium: 7 g | Total Sugar: 6 g Calculation not including salt to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. This is tasty. I would describe it as more of an avocado spread than a replacement for cream cheese, but it still tastes good on a bagel. However, do NOT try to make this in a regular-sized blender. Nothing of this thick consistency in this small amoun is ever going to work. I added 1/2C water to try to get it moving but was not successful. It just sticks to the walls. Use either a mini food processor or a 8-oz smoothie maker and save yourself the hassle.

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