Celery Free Vegan Cashew Cream Cheese
Rich, tangy, and impossibly creamy, this plant-based spread delivers everything you want from classic cream cheese — without a drop of dairy. Soaking the raw cashews until plump is the secret to that silky, lump-free texture, and a high-speed blender or food processor does the rest of the heavy lifting. Lemon juice and apple cider vinegar bring the bright, slightly sharp flavor you expect from a good cream cheese, while coconut oil helps it firm up beautifully in the fridge. A pinch of onion powder and optional nutritional yeast round out the savory depth, making this taste far more complex than its short ingredient list suggests. Every single ingredient here is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress involved — just straightforward, clean components you can feel confident about. Spread it thick on a bagel, swirl it into a wrap, or use it as a dip for your favorite crackers. Once it's chilled and set, the texture is so close to the real thing that it might just become a permanent fixture in your refrigerator.
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!