Low Sugar Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy or any added sweeteners sneaking in. Store-bought vegan cream cheeses can be loaded with hidden sugars and stabilizers, so making your own puts you fully in control of what goes on your bagel or cracker. The magic here is soaked raw cashews, which blend into a silky, thick base that firms up beautifully in the fridge. Lemon juice and apple cider vinegar bring that signature tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes this taste genuinely complex. Refined coconut oil helps the spread set into a scoopable, sliceable texture that holds its shape just like the real thing. It takes a little patience — the cashews need a good soak and the finished spread benefits from a chill — but the hands-on effort is minimal and the payoff is a clean, wholesome spread you'll want to keep stocked in the fridge at all times.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- ½ tsp salt
- ¼ tsp onion powder
- 2–4 tbsp cold water, as needed
- 1 tbsp nutritional yeast (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for at least 4 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
- 2
Drain and rinse the soaked cashews under cold running water.
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