Capsaicin 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 a single spicy ingredient in sight. For anyone navigating a capsaicin sensitivity, store-bought vegan cream cheeses can be a minefield of "natural flavors" and spice blends that sneak heat in through the back door. This recipe keeps things completely transparent: soaked raw cashews blended smooth with lemon juice, apple cider vinegar, coconut oil, and a touch of onion powder for savory depth. The long soak is the real secret, softening the cashews until they blend into a silky, spreadable texture that genuinely rivals the dairy version. A short chill in the fridge firms everything up beautifully, so it slices cleanly onto a bagel or cracker without any fuss. Optional nutritional yeast adds a subtle cheesy undertone that makes the whole thing feel indulgent rather than like a compromise. Make a batch on Sunday and you'll be reaching for it all week long.
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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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