Breastfeeding Friendly Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you love about classic cream cheese — without any dairy in sight. Raw cashews are the real hero here: after a long soak, they blend into a silky, thick texture that firms up beautifully in the fridge. Lemon juice and apple cider vinegar give it that signature tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes it taste far more complex than the ingredient list suggests. For anyone navigating food choices during breastfeeding, this kind of homemade spread is a smart move. You know exactly what's in it — no mystery additives, no preservatives, just whole-food ingredients like raw cashews, coconut oil, and fresh lemon. Cashews bring a dose of healthy fats and plant-based nutrients that fit naturally into a nourishing postpartum diet. Spread it thick on toast, swipe it onto crackers, or use it as a base for a quick savory snack — it's versatile enough to work at any meal of the day. Once you see how easy it is to pull together, store-bought versions will feel completely unnecessary.
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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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