Brazil Nut Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly close to the real thing, this plant-based spread is a dream for anyone who loves a good bagel moment but keeps things fully dairy-free. Soaking the raw cashews until plump is the secret to that ultra-smooth, spreadable texture — skip this step and you'll notice the difference immediately. Lemon juice and apple cider vinegar bring the signature tang you'd expect from traditional cream cheese, while a touch of onion powder and optional nutritional yeast add savory depth that makes it feel genuinely satisfying rather than like a compromise. Refined coconut oil helps the mixture firm up beautifully in the fridge, giving you that thick, scoopable consistency once it's had time to chill. Store-bought vegan cream cheeses can be a minefield of unexpected additives and cross-contact risks, so blending your own at home puts you fully in control of every single ingredient. It's endlessly versatile — spread it on toast, swirl it into a wrap, or serve it as a dip with crackers at your next gathering.
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!