Chestnut Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you love about classic cream cheese — without a drop of dairy. Raw cashews are the star here: soaked until plump and soft, then blended with lemon juice, apple cider vinegar, and a touch of coconut oil until the texture is impossibly smooth and spreadable. A pinch of onion powder and optional nutritional yeast round out that savory, slightly funky flavor that makes it feel genuinely indulgent. For anyone navigating tree nut concerns, it's worth noting that chestnuts are botanically distinct from cashews, and this recipe contains absolutely no chestnut or chestnut-derived ingredients — just clean, straightforward pantry staples. Store-bought vegan cream cheeses can be a minefield of mystery additives, so making your own means you know exactly what went into the jar. After a quick chill in the fridge, it firms up beautifully and is ready to slather on bagels, swipe onto crackers, or use as a base for dips and spreads. It's one of those recipes that feels like a little kitchen magic the first time you make it.
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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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