Barley 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. Soaking the raw cashews until plump is the real secret here; it's what gives the final blend that silky, spreadable texture that's almost impossible to distinguish from the real thing. Lemon juice and apple cider vinegar bring the bright, slightly sharp flavor you expect, while a touch of coconut oil adds body and helps the spread firm up beautifully in the fridge. A pinch of onion powder rounds it all out, and the optional nutritional yeast nudges it even closer to that savory, cheesy depth. Store-bought alternatives can be a minefield of hidden grains and additives, so blending your own from whole ingredients means you know exactly what's in every bite. Spread it thick on a bagel, swirl it into a wrap, or use it as a base for a loaded veggie board — this one earns a permanent spot in your weekly rotation.
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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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