Chicken Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this cashew-based spread delivers everything you want from a classic cream cheese ā without a drop of dairy or anything animal-derived. Soaking the raw cashews until plump is the secret step that makes the final texture genuinely smooth and spreadable rather than grainy or dense. Lemon juice and apple cider vinegar bring that signature tang, while a touch of coconut oil gives it the luxurious body you'd expect from the real thing. A splash of nutritional yeast is optional but adds a subtle savory depth that takes it to the next level. The whole thing firms up beautifully in the fridge, making it perfect for bagels, crackers, or anywhere you'd reach for a tub of store-bought spread. Store-bought alternatives can be hit or miss with texture and ingredient lists, so blending your own means you know exactly what's in it ā and it genuinely tastes better.
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Learn more āIngredients
8 servings
- 1 Ā½ cups raw cashews
- 3 tbsp lemon juice (from about 1 large lemon)
- 1 tbsp apple cider vinegar
- 2 tbsp refined coconut oil, melted
- Ā½ tsp salt
- Ā¼ tsp onion powder
- 2ā4 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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