Cinnamon Free Vegan Cashew Cream Cheese
Creamy, tangy, and surprisingly rich, this plant-based spread delivers everything you want from classic cream cheese — without a drop of dairy. Soaked raw cashews are the secret here: blending them until completely smooth creates that thick, luscious texture that's nearly impossible to distinguish from the real thing. A hit of lemon juice and apple cider vinegar brings the familiar tang, while a touch of onion powder and optional nutritional yeast add savory depth that makes it genuinely craveable. For anyone navigating spice sensitivities, store-bought vegan cream cheeses can be a minefield of unexpected seasonings, but every single ingredient here is straightforward and easy to verify. Refined coconut oil helps the spread firm up beautifully in the fridge, so after a short chill it slices and spreads just like softened cream cheese. Slather it on a bagel, use it as a dip, or swirl it into a sauce — this one earns a permanent spot in your weekly rotation.
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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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