Caffeine Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from a classic cream cheese — without a drop of dairy. Soaking the raw cashews until plump is the secret to that ultra-smooth, velvety texture that blends up beautifully in a high-speed blender or food processor. A bright hit of lemon juice and a splash of apple cider vinegar give it that signature tang, while refined coconut oil adds body and helps it firm up perfectly in the fridge. A pinch of onion powder and optional nutritional yeast round out the savory depth, making it taste far more complex than the short ingredient list suggests. Every single ingredient here is naturally caffeine-free, so there's no need to scrutinize labels or worry about hidden stimulants sneaking into your snack. Spread it thick on a bagel, swirl it into a wrap, or use it as a dip — it holds its shape and flavor beautifully straight from the refrigerator. Once you see how easy it is to make at home, store-bought versions are going to 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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