Artificial Flavors Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese — without a drop of dairy or a single synthetic flavoring in sight. Store-bought vegan cream cheeses can be a minefield of artificial flavor additives and hard-to-pronounce preservatives, so making your own puts you completely in control of what goes on your bagel. The magic here is all-natural: soaked raw cashews blended until silky smooth, brightened with fresh lemon juice and apple cider vinegar, and rounded out with a touch of onion powder and optional nutritional yeast for that subtle savory depth. Refined coconut oil gives it the firm, spreadable texture that sets up beautifully after a chill in the fridge. The result is genuinely thick and luscious — close enough to the real thing that you might not miss it at all. It's the kind of recipe that earns a permanent spot in your weekly rotation, whether you're spreading it on toast, dolloping it onto crackers, or using it as a base for a savory dip.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!