Alpha Gal Friendly Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese — without a drop of dairy. For anyone managing alpha-gal syndrome, conventional cream cheese is an obvious no-go, and even some store-bought vegan alternatives can contain hidden mammal-derived ingredients worth scrutinizing. This recipe keeps things clean and plant-based from start to finish, relying on raw cashews, lemon juice, apple cider vinegar, and coconut oil to build that signature spreadable texture. Soaking the cashews is the real secret — it transforms them into something silky and blendable, so the final result is genuinely smooth rather than gritty. A touch of onion powder and optional nutritional yeast round out the flavor with a subtle savory depth that makes it taste far more complex than the short ingredient list suggests. Chill it for an hour and it firms up beautifully, ready to spread on bagels, crackers, or anything else that deserves a generous schmear. Once you see how easy it is to make at home, it's hard to justify buying anything else.
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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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