Vegan Garlic Herb Avocado Cashew Cream Cheese

A vegan spread made with avocados and soaked cashews

I love bagels. There’s not much better than a nice smear on an everything bagel. I really miss the fresh baked bagels I got in my neighborhood when I lived in Brooklyn. There was a place that sold bagels wholesale, and you could smell the cinnamon raisin ones baking from blocks away.

It felt like you were doing something a little underhanded when you went through the back door into the huge room of ovens, men and cooling racks. Someone would eventually notice you and tell you what they were baking that night. It was a cash only endeavor making it seem even more elicit.

They would pile the bagels fresh from the oven into a plain paper grocery sack and roll down the top. The bag was always handed to me so I could grab it by its wadded top. That’s because they were too hot to carry from the bottom. I swear those bagels were almost as big as my head. The cost for a wonderful bagel like that was 25 cents each and you could get a deal on a bakers dozen.

A vegan spread made with avocados and soaked cashews

As much as I romanticize those bagels, I’m in North Carolina now. It’s not the bagel capital of the world, but the bagels are pretty decent here if you go to the right places. Hint: the right place is not the grocery store. I’ve even found a bakery (bagelry?) that makes a whole wheat everything bagel which, in my opinion, is the perfect combo.

I’ve solved my problem of getting bagels, but there is another issue. Now that I don’t eat dairy I’ve found that I’m not very fond of most of the store-bought vegan cream cheeses. I created a tasty oat-based faux cream cheese for OATrageous Oatmeals, but I can’t share that one here.  So I needed to make one with a non-oat ingredient and there was a perfectly ripe avocado on the counter…

A vegan spread made with avocados and soaked cashews

I know, I’ve been a little obsessed with all things avocado ever since I had an amazing avocado dinner at Eat Write Retreat. The Californian Avocado Commission hosted it and was the best meal I’ve ever had at a conference.

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. What’s your favorite bagel and cream cheese combination?

This recipe is included in the Virtual Vegan Linky Potluck – be sure to check out the other great recipes there.

A vegan spread made with avocados and soaked cashews

Garlic Herb Avocado Cashew Cream Cheese


Prep time: 

Total time: 

Finally something worthy of your bagel! It will dress up a veggie sandwich too. The variations are endless. Leave out the herbs and garlic, try minced carrots and celery, minced olives, or even throw in some walnut and agave.
  • ½ cup raw cashews
  • 1 cup water
  • 1 medium avocado
  • ¼ cup lemon juice
  • ½ teaspoon Italian seasoning
  • ¼ 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 left over 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.


  1. Would love to know the fat content of this.

    • Kathy Hester says:

      You can get the nutritional information by plugging it into a website like If you are looking for a low-fat food you might want to skip this one. However if you are just looking for a no-oil added recipe that naturally has fat then this may fit into your diet.

  2. Genius stuff…this will make the avocado lovers in my family very happy!
    My own favorite combo is a sesame bagel topped with cashew cream cheese and farmers market preserves. Currently finishing off a jar of basil blueberry…yumza! :)

  3. Wow, I’m really dreaming of a bagel right now. NC is at least better than switzerland in the bagel category! The best I’ve had are the ones I made at home. I don’t eat dairy either as of late, so this will be a great topping in place of cream cheese!

  4. Oh goodness…emphasis on GOOD!

  5. This looks great, and I can’t wait to try it! How long would this keep in the fridge?

  6. I like your recipes and would like to print these recipes, so I can use them right away in my kitchen but please WITH the photo of the recipe?

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