Almond Free 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 a single almond in sight. Cashews do all the heavy lifting here, soaking up water until they're soft enough to blend into a silky, spreadable base that genuinely rivals the real thing. A hit of lemon juice and apple cider vinegar gives it that signature tang, while refined coconut oil adds body and helps the spread firm up beautifully in the fridge. If you've ever scanned a store-bought vegan cream cheese label and spotted almond flour or almond milk hiding in the ingredient list, making your own is a satisfying way to take back control. The optional nutritional yeast nudges the flavor into savory, slightly cheesy territory that makes it even harder to put down. Spread it thick on a bagel, swirl it into a wrap, or use it as a dip — once it's chilled and set, the texture is spot-on and the flavor is bold enough to impress people who aren't even watching what they eat.
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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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