Artificial Food Coloring Free 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 or any of the synthetic dyes that sneak into so many store-bought alternatives. Conventional flavored cream cheeses and vegan substitutes alike can hide artificial colorings in their packaging, so making your own from scratch puts you fully in control of what goes on your bagel or cracker. The base is just soaked raw cashews blended smooth with lemon juice, apple cider vinegar, and a touch of coconut oil, which together create that signature tang and silky spreadable texture. Onion powder adds a subtle savory depth, and a spoonful of nutritional yeast (totally optional) nudges it even closer to the real thing. After a quick chill in the fridge, it firms up beautifully and holds its shape just like softened cream cheese. The whole process is straightforward — soak, blend, chill — and the result is a clean, whole-food spread you'll want to keep stocked 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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