Citric Acid Free Vegan Cashew Cream Cheese
This silky, plant-based spread delivers everything you want from cream cheese — rich, tangy, and perfectly spreadable straight from the fridge. Soaked raw cashews are the secret here, blending down into a luxuriously smooth base that genuinely rivals the dairy version in both texture and flavor. A splash of apple cider vinegar and a squeeze of fresh lemon juice give it that characteristic tang, while refined coconut oil helps it firm up beautifully once chilled. The optional nutritional yeast adds a subtle savory depth that makes it feel even more like the real thing. For anyone navigating a citric acid sensitivity, it's worth noting that this recipe relies on fresh lemon juice rather than the processed citric acid commonly used as a preservative in store-bought cream cheeses — so you stay in control of exactly what goes in. A quick blend, a short rest in the refrigerator, and you've got a crowd-pleasing spread that works on bagels, crackers, or anywhere else you'd reach for the tub.
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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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