Dairy 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 in sight. Soaked raw cashews are the secret weapon here: once blended with lemon juice, apple cider vinegar, and a touch of coconut oil, they transform into a silky, spreadable texture that's genuinely hard to distinguish from the real thing. A pinch of onion powder and optional nutritional yeast add that subtle savory depth that makes it feel like so much more than just a substitute. Store-bought dairy-free cream cheeses can be hit or miss, loaded with gums and fillers, so making your own means you know exactly what's going into it. The process is straightforward — soak, blend, chill — and the result is a thick, luscious spread that firms up beautifully in the fridge. Slather it on a bagel, use it as a dip, or fold it into a recipe anywhere cream cheese is called for.
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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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