Out of Cream cheese, one case
Dairy-free cream cheese substitute
5 options, ranked, with the exact amount
Use Store-bought dairy-free cream cheese
Same amount as the cream cheese
A store-bought dairy-free cream cheese, made from almonds, cashews, oats or coconut oil, replaces cream cheese 1:1 for spreading, dips and most baking. To make one, blend 1 cup soaked raw cashews with ¼ cup water, 2 tbsp lemon juice and ½ tsp salt. Both are softer than dairy cream cheese, so frostings and no-bake fillings set looser.
- Verdict —
- Tweak it
- The tweak —
- For frosting, use it cold and beat it as little as possible; for baking, mix on low speed.
- Best for —
- bagels and sandwiches
One casethe full cream cheese card
Every option, one card
Ranked| # | Substitute | Instead of cream cheese | Verdict |
|---|---|---|---|
| 1 | Store-bought dairy-free cream cheesebagels and sandwiches | Same amountTweak it | Tweak it |
| 2 | Cashew cream cheesespreads and dips | 1 cup cashews + ¼ cup water + 2 tbsp lemon juice per cupTweak it | Tweak it |
| 3 | Firm silken tofubaked dairy-free cheesecake | Same amount by weightYou'll taste it | You'll taste it |
| 4 | Coconut creamsweet frostings and fillings | Same amountYou'll taste it | You'll taste it |
| 5 | Hummusbagels, wraps and sandwiches | Same amountYou'll taste it | You'll taste it |
Store-bought dairy-free cream cheese
close, though each base leaves a trace of almond, oat or coconut
Tubs made from almond, cashew, oat or coconut oil, cultured or flavored to taste like cream cheese. They spread the same way and are the simplest swap.
- Best for
- bagels and sandwiches, dips and spreads, baked goods and cheesecake bars
- Prep
- For frosting, use it cold and beat it as little as possible; for baking, mix on low speed.
- Suits
- dairy-free, vegan
- Where it fails
- Frosting and no-bake cheesecake: most brands are softer than dairy cream cheese and loosen when beaten with sugar. Some turn oily when baked at high heat.
Check the label for nuts, soy and coconut if you are cooking for an allergy.
Cashew cream cheese
mild, nutty and lemony
Soaked raw cashews blended smooth with lemon juice and salt. It is rich, thick and neutral, and it firms up in the fridge.
- Best for
- spreads and dips, dairy-free cheesecake, creamy pasta sauces
- Prep
- Soak the cashews 2 to 4 hours, drain, and blend with the water, lemon juice and ½ tsp salt until no grit remains. Chill to thicken.
- Suits
- dairy-free, vegan
- Contains
- tree nuts
- Where it fails
- Without a high-speed blender it stays gritty. It is a tree nut, so it is no use for a nut allergy.
Firm silken tofu
neutral and slightly beany
Blended, it is smooth and neutral and sets when baked. It is leaner and softer than cream cheese, closer to a thick custard.
- Best for
- baked dairy-free cheesecake, creamy dips, nut-free cooking
- Prep
- Drain it, blend until completely smooth, and start with 1 tbsp lemon juice and a pinch of salt per 8 oz.
- Suits
- dairy-free, vegan
- Contains
- soy
- Where it fails
- Spreading on a bagel and frosting: it is too soft and too wet to hold a shape.
Coconut cream
clearly coconut, with no cheese tang
The thick layer that sets at the top of a chilled can of full-fat coconut milk. It is rich and firm when cold, and it tastes of coconut.
- Best for
- sweet frostings and fillings, enriching soups and curries, desserts where coconut fits
- Prep
- Chill the can overnight, scoop off the solid cream and leave the water behind. Add 1 to 2 tsp lemon juice per cup for tang.
- Suits
- dairy-free, vegan
- Where it fails
- Savory spreads and anything served warm: it melts to a liquid above room temperature.
Hummus
chickpea, sesame and garlic
Not a cream cheese flavor at all, but it does the same job on bread: a thick, savory, spreadable layer.
- Best for
- bagels, wraps and sandwiches, savory dips, nut-free and soy-free spreads
- Suits
- dairy-free, vegan
- Contains
- sesame
- Where it fails
- Any baking, frosting or sweet recipe.
How it behaves in this recipe
Cream cheese does two jobs: it is firm when cold, which holds a frosting or a cheesecake up, and it is rich with a mild tang. Dairy-free versions match the taste more easily than the firmness, so the right pick depends on whether the recipe needs the cheese to hold a shape.
Tips for substituting cream cheese
5 tips- Spreading and dips: any store-bought dairy-free cream cheese works in the same amount with no changes.
- Frosting: keep the dairy-free cream cheese cold, beat the dairy-free butter and sugar first, and fold the cheese in at the end. If it loosens, chill the bowl 30 minutes.
- Baked cheesecake: cashew cream cheese or blended firm silken tofu both set in the oven. Chill the cake overnight before slicing.
- Homemade cashew cream cheese thickens as it chills. Make it at least 2 hours ahead if it has to be spreadable.
- Taste for salt and acid after the swap. Cream cheese is salted and tangy, and most homemade versions need both added.
Questions
4 questionsIs lactose-free cream cheese dairy-free?
No. Lactose-free cream cheese is made from milk with the lactose broken down, so it still contains milk proteins. It replaces regular cream cheese 1:1 in any recipe and suits people avoiding lactose, but not anyone avoiding dairy or cooking for a milk allergy.
Are Neufchatel, mascarpone or goat cheese dairy-free?
No. All three are made from milk. Goat cheese comes from goat's milk, which is still dairy. For a dairy-free swap, use a plant-based cream cheese, cashew cream cheese, tofu or coconut cream.
Can I make dairy-free cream cheese frosting?
Yes, with a store-bought dairy-free cream cheese and a dairy-free butter, in the amounts the recipe gives. It will be softer than the dairy version. Keep the cheese cold, add it last, mix only until combined and chill the frosting before spreading.
What is a nut-free dairy-free substitute for cream cheese?
Blended firm silken tofu for baking and dips, or hummus for a savory spread. Among store-bought tubs, look for oat-based or soy-based ones and read the label, since many dairy-free cream cheeses are made from almonds or cashews.